Mocha Roasted Almonds

These yummy snacks make great party fare, awesome little treats for gift baskets, and truly yummy snacks to keep in the office drawer.  I imagine you could easily swap any nuts for almonds if you liked something else better.

Mocha Roasted Almonds

• 4 Cups Whole Almonds
• 2 Egg Whites, Beaten
• 1 teaspoon Coffee Liqueur or Vanilla Extract
• 3/4 Cup Brown Sugar
• 2 Tablespoons Cocoa Powder
• 2 teaspoons Instant Espresso Powder
• 1/2 teaspoon Salt

Preheat oven to 275 degrees.

Mix together brown sugar, cocoa powder, instant espresso, and salt.  Beat together the egg whites and coffee liqueur until frothy.  Pour the egg white mixture over the almonds and toss together, add the spice mixture and stir until the nuts are coated.

Spread onto a parchment paper / silicone sheet lined baking sheet.  Bake for 45 minutes giving the nuts a stir every 10 to 15 minutes.  Allow to cool before storing in an airtight container. 

Crab Rangoon

When I was growing up, I was the only odd ball in my family to not like Chinese food. My family would go to a Chinese restaurants and I would have to find something to eat. One thing I liked was Crab Rangoon. Over the years Chinese food is my go-to food as I love it almost as much as chocolate. 

I started making crab rangoons was because I wanted to make something for a party. I have served these at all sorts of parties as well as when I entertain at the holidays. I have made them for Thanksgiving as an appetizer even though they don't really go with the Thanksgiving food theme, but they were a nice change that people seemed to enjoy.  

Crab rangoons is time consuming because you are filling each little pocket of crabby cream cheesy goodness. But the end results are always worth it. I fold my differently then you will normally see, because I have found that the filling doesn't come out as much folding it half  to form a triangle. I have tried to make the ones that are baked before, but never had luck with them working. But that was before I switched how I fold them/seal them - now in the triangle. So I should try that sometime, but for now my go-to recipe for Crab Rangoon....

Crab Rangoon

8 ounces of cream cheese (softened - at room temperature)
1 cup flaked imitation crab meat (or fresh)
3 green onions (minced)
1/2 teaspoon garlic powder
1 teaspoon soy sauce
1 teaspoon sugar
1 package won ton wrappers
water (for sealing edges)
oil (for frying)

*  In a bowl combine the cream the cream cheese, sugar, soy sauce, green onions and garlic powder. Stir in the crab meat. (Make sure the crab is flaked and/or chopped into small pieces - although when mixing it in it will start to flake apart more and that is works even better)

* Lay out a won ton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.

* Moisten edges with water and fold over the edges of the wrapper to make a triangle. Press to seal with either your fingers or a fork.

* Cover the completed Crab Rangoon with a damp towel or paper towel to keep them from drying out while preparing the remainder. If they dry out before cooking, they tend to break their seal when frying. 

* Heat deep pan or a wok with oil for deep-frying. When oil is hot (360 - 375 degrees),carefully place the Crab Rangoon into the oil in the pan. Do not to overcrowd the pan or they will stick together. Deep-fry until they are golden, about 3 minutes, turn once during cooking. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.



NOTES:
* I always just use water for sealing my won tons, but if you are having problems with them sealing you can use an egg wash

* Each batch that is done, I put on a cookie sheet in the oven on low to keep warm before serving. But they are good room temperature if you have to transport to a party. 

* I have frozen fried Crab Rangoon and then reheated in oven so they retrain their crisp exterior. 

* If you have any left over crab rangoon cream cheese mixture - which I do sometimes and other times I don't even though it is the same recipe - I will heat the crab mixture in an oven safe bowl and use as a dip with some pita chips. 

Pita Chips

One of our grocery stores has a clearance section of bread. And often I can pita bread from 40 cents to 70 cents a pack just depending how many packages they have left to sell. And I buy them to make pita chips.



Pita Chips

Pita bread
1/4 cup olive oil
Toppings



Preheat oven to 375. Line a cookie sheet with aluminum foil. Spray with cooking spray.

Cut pita pockets into triangles and then separate them where they are still connected to the other half.

Mix oil and toppings. (I did basil, oregano, rosemary, red pepper flakes, garlic powder, onion powder, parmesan cheese, sea salt)

Brush both sides of pita bread with the oil/herb mixture.

Bake for 6-10 minutes until they are crisp. Flip/stir at the half way mark. Let cool before serving. Store in an airtight container.


Some possible toppings:
Sea salt
Parmesan Cheese
Herbs of choice
Garlic
Cinnamon sugar with melted butter instead of oil

Gourmet Popcorn

For a last minute gift, something to bring to a party or to have around during the holidays for your guests is Popcorn. The popcorn kernels are very inexpensive and many of the ingredients I had on hand.




Chocolate Popcorn with Nuts
1/2 cup popcorn kernels
1 1/2 cups nuts (last year I used just peanuts this year I added mixed nuts to it)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt

Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.

Pour sugar mixture over popcorn and nuts; toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.



Zesty Popcorn
1/2 cup unpopped popcorn
6 tablespoons butter, melted
3/4 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 salt
1/3 to 1/2 cup grated Parmesan cheese
2 cups pretzels - optional
1 cup nuts - optional

Pop the popcorn. Place in a large bowl with pretzels and nuts if you are adding those (or 2 bowls if you don't have anything large enough to to place all the popcorn).

Combine butter, paprika, chili powder, salt, garlic and onion powder - stirring well. Pour over popped corn; stir to coat popcorn as evenly as possible. Turn mixture onto baking sheet. Sprinkle half the cheese on the popcorn. Bake at 250 degrees F for 20 minutes or until crispy; stirring once. Sprinkle with remaining cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.

When thoroughly cool, store in airtight ziplock bags or container.

NOTES:
* I used butter but I am sure margarine would work also.
* My second batch of this I used Penzey's BBQ 3000 in place of the paprika and chili powder and it was even better. The first batch, as the recipe is above, was really good but the BBQ 3000 just gave it a little something extra.



Butterscotch Popcorn
1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)

Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.

Pop the popcorn. Put nuts and popcorn in a very large bowl.

Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.

Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.

Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.

Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.

Gourmet Popcorn: Butterscotch

1/2 cup popcorn kernels
1 cup light brown sugar, packed
1/2 cup corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanuts (optional)

Heat oven to 250 degrees F. Line a large cookie sheet (or 2) with tinfoil. Spray with cooking spray.

Pop the popcorn. Put nuts and popcorn in a very large bowl.

Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. It will foam up when you put in the baking soda - that is normal.

Working quickly and using two spoons, pour syrup over popcorn and nuts, stirring to coat thoroughly.

Pour mixture into pan; bake 45 minutes, stirring every 15 minutes.

Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.
Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.

Gourmet Popcorn: Zesty

Zesty Popcorn
1/2 cup unpopped popcorn
6 tablespoons butter, melted
3/4 teaspoon paprika
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 salt
1/3 to 1/2 cup grated Parmesan cheese
2 cups pretzels - optional

Pop the popcorn. Place in a large bowl (or 2 bowls if you don't have anything large enough to to place all the popcorn).

Combine butter, paprika, chili powder, salt, garlic and onion powder - stirring well. Pour over popped corn; stir to coat popcorn as evenly as possible. Turn mixture onto baking sheet. Sprinkle half the cheese on the popcorn. Bake at 250 degrees F for 20 minutes or until crispy; stirring once. Sprinkle with remaining cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.

When thoroughly cool, store in airtight ziplock bags or container.

NOTES:
* I used butter but I am sure margarine would work also.
* My second batch of this I used Penzey's BBQ 3000 in place of the paprika and chili powder and it was even better. The first batch, as the recipe is above, was really good but the BBQ 3000 just gave it a little something extra.
* I added pretzels to my second batch too and that was a hit too. I am sure peanuts in it would be great too.

Gourmet Popcorn: Chocolate Peanut

For Christmas I had to be very creative with my gifts as we just didn't have the money to spend on gifts. And I wanted to think outside my handmade/homemade gifts. And still giving gifts I thought my friends and family would enjoy.

One of the gifts I created was "Gourmet" Popcorn. The popcorn kernels are very inexpensive as well as the ingredients to use on them. I then packaged them in ziplocks and designed and printed out little toppers for the bags.




The reason though I am posting this now is because any of these would make a great treat for a Super Bowl party. I served them at a Christmas party and they were gobbled up. And everyone was in awe that I made them...that they weren't "store bought" gourmet popcorn. I have 3 recipes but will post one a day for the next 3 days as I don't want this to be a huge long post.




Chocolate Peanut Popcorn
1/2 cup popcorn kernels
1 1/2 cups peanuts (other nuts would be good I am sure too - such as cashews or almonds)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt

Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.

Pour sugar mixture over popcorn and nuts; toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.