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Recipes Holidays St. Patricks Day
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| Servings: | 6 |
| Author Notes: |
This tiny book packs a big informational punch, especially for those who love to entertain but are short on time. Award winning caterer Emma Roberts (founder of Boston's Capers Catering) has put together a vibrant (dare I say, sassy?) collection of recipes for cocktail and appetizer pairings. Each pairing could be a casual cocktail party menu in and of itself or part of a larger party. The recipes for both food and drink are creative, tasty and, best of all, easy to prepare. |
| Ingredients: |
1 cup cooking oats 1/2 cup sliced almonds 1/2 cup pecans, chopped 1/2 cup salted peanuts, chopped 1/4 cup white sesame seeds 1/2 cup sunflower seeds 1 cup light brown sugar 1/2 cup maple syrup 1/2 cup orange juice 1 teaspoon vanilla extract 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1/4 cup butter, cut in pieces |
| Instructions: |
Preheat oven to 350°F.
On parchment paper lined baking sheet, mix oats and next 5 ingredients. Bake for 10 minutes until toasted. Remove from oven and set aside. In a heavy saucepan over medium high heat, combine brown sugar and next 5 ingredients, cooking until candy thermometer registers 290°F. Add butter, stirring well. Pour sugar mixture over nut mixture and mix well. Coat additional parchment paper with nonstick cooking spray and place over nut mixture. Place a heavy baking sheet over parchment paper to flatten nut mixture. Return to oven and Bake for 6 minutes. Remove from oven and cool. When completely cool, break into pieces. |
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