Spiced candied walnuts

I originally made these as a garnish for a fall soup I had made once, but they were so good I decided that they deserved to be more than just a garnish, and now I make them every Thanksgiving as an appetizer. I make them the night before and set them out Thanksgiving morning. Everyone grazes on them all day long while they wait for the feast, which I love because it gives them something to curb their appetites, but it's not so heavy that they don't have room for the dinner that I slaved over for two days. Win win.

Peanut or canola oil
4c walnut halves
1c sifted powdered sugar
1/2 t cayenne pepper
1/2 t ground cinnamon
pinch of salt
1/4 t freshly ground pepper

In a large skillet or fryer, heat 1 inch of oil to 350 degrees.

In a small bowl, stir together cayenne, cinnamon, salt, and pepper.

Bring a pot of water to a boil and blanch the walnuts for 30 seconds. Drain and transfer to a bowl. While the nuts are still hot and slightly damp, add powdered sugar and toss until coated, and all the sugar has melted into the nuts. The sugar must all be melted.

Using a slotted spoon, transfer the nuts in small batches into the hot oil. Fry until med. brown, about 45 seconds. Do not overcook. Scatter on a large baking sheet to let cool. Continue in small batches until all the nuts are fried.

While the nuts are still warm, transfer them to a bowl and toss with about half the spice mix (sprinkle it evenly over the top, it will clump if you just dump it). Add more spice mix to taste and toss well after each addition.

This will keep in an airtight container for 2 weeks. Wait until cool to store.

Brigadeiro

(Briga-dare-o)

Brazilian candy

Recipe from: A Taste of Brazil by Gary & Rose Neeleman

1 can sweetened condensed milk

3 heaping tablespoons cocoa powder

1 square margarine/butter (1/2 c.)

Mix sweetened condensed milk together with cocoa powder in a heavy pan adding margarine or butter. Cook stirring constantly with a wooden spoon until the mixture comes lose from the bottom and sides of the pan.

Let cool and roll into small balls and roll in granulated chocolate. Decorate (with chocolate sprinkles) and place in chocolate papers.

Chocolate Truffles

Recipe from: The Essential Mormon Cookbook by Julie Badger Jensen

½ c. heavy cream

1/3 c. sugar

6 Tbsp. butter

1 c. milk chocolate or semi-sweet chocolate chips

1 tsp. vanilla

chopped nuts

Combine heavy cream, sugar, and butter in a small saucepan; bring just to boil. Remove from heat; immediately add chocolate chips. Stir until chips are melted; add vanilla. Pour into bowl. Cool, stirring occasionally, until chocolate begins to set. Cover and chill in refrigerator several hours. Form mixture into balls of desired size, working quickly to prevent melting. Roll in chopped nuts. Store in refrigerator or freezer until serving time.

New Mexico Caramels

from All American Dessert Book

1 cup granulated sugar
1 cup packed light brown sugar
1 cup dark corn syrup
2 sticks butter, cut into chunks
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract, combined with 1 Tbsp hot water
2 1/2 cups chopped pecans (optional)

Line a 9-x13 baking dish with foil overhanging on two sides. Coat with spray. Set the baking dish on a wire rack.

In a heavy, nonreactive 6-quart pot, thoroughly stir together the sugars, corn syrup, butter, and salt.

Stir in the cream until the sugars dissolve. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. If any sugar remains on the pot sides, wipe it away with a pastry brush dipped in warm water or a damp paper towel.

Adjust the heat so the mixture boils briskly. Clip a candy thermometer to the pot side, with the tip immersed but not touching the bottom. Continue boiling briskly, occasionally gently stirring and scraping the pot bottom, until the mixture thickens and darkens somewhat, 5 to 9 minutes.

Reduce the heat slightly and continue boiling, gently stirring and scraping the pot bottom to prevent scorching, until the caramel reaches 246 to 247 degrees F. Watch carefully, as the temperature may rise rapidly near the end of cooking. Immediately remove from the heat.

Working carefully to avoid splattering, gently stir in the vanilla mixture and the pecans, if using, just until evenly distributed.

Carefully pour the caramel into the baking dish; do not scrape out the pot. Let cool until thoroughly set, at least 1 1/2 hours.
To aid in cutting the caramels, refrigerate for 15 to 20 minutes, or until firmed up slightly. (Do not refrigerate longer, or the caramel will become too hard.) Carefully peel off the foil. Wipe any excess oil from the slab using a paper towel. Place the slab on a cutting board. Using a lightly greased, large sharp knife, trim away uneven edges, if desired. Score and cut the slab into eighths lengthwise and twelfths crosswise (or as desired).

Wrap each caramel in a 4-inch square of wax paper, twisting the ends to keep the paper from unrolling. The caramels will keep in the refrigerator for up to 3 weeks. Let come almost to room temperature before serving.

submitted by dalyce