Spiced Pecans

I made this snack for several parties during the holidays and they were a huge hit, with a strangely addictive sweet and spicy heat. Thanks to Christmas Gifts from the Kitchen for the recipe.

Ingredients

• 1 pound bag of shelled pecan halves
• 2 teaspoons canola oil
• 5 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ¼ teaspoon ground allspice
• ¼ teaspoon cayenne pepper

Directions

Preheat oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast until lightly browned, for about 10 minutes. While baking, combine the dry ingredients in a small bowl.

Remove pecans from the oven and transfer them to a large heavy-duty pot. Add the oil and heat at medium-high heat, stirring to coat the nuts well. Continue stirring and add a bit of the spice mixture at a time so all nuts are evenly coated. Once all spices are added, continue to stir for an additional 2 minutes until the sugar melts and the nuts caramelize. Then return the candied nuts to the baking sheet, spreading them evenly, and let them cool.

White Bean Dip

This recipe is taken from what is becoming an increasing staple in my household: everyday italian. I like this as an alternative to hummus and works not only with pita bread but with your favorite snacking vegetables too.

Ingredients

• 4 pita breads cut into 8ths (although the original calls for baking them, I prefer them as-is)
• 1 (15 oz) can of cannellini beans – drained and rinsed
• ¼ cup fresh flat-leaf parsley – loosely packed
• 2 tablespoons fresh lemon juice – approximately ½ of a lemon
• 1 garlic clove
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/3 cup olive oil

Directions

In your food processor (or blender) combine the beans, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixer on and off until the mixture is coarsely chopped. Then with the machine running, gradually pour in the olive oil until the mixture is creamy. Feel free to add more salt and pepper to taste.

Stovetop Popcorn

The simplest way I've found to get dairy free popcorn is to make it yourself.
Elise at Simply Recipes has a fool-proof method. The original can be found here: Perfect Popcorn

Ingredients

• 3 tablespoons canola, peanut or grapeseed oil (high smoke point oil)
• 1/3 cup of high quality popcorn kernels
• 1 3-quart covered saucepan
• Salt to taste

Directions

Heat the oil in a 3-quart saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

***If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn. Fun toppings for the popcorn - spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, or cumin.