November 24, 2011

Comments are closed Party Planning, Recipes party ideas, snack recipes

A must-have at any gathering, simple or elegant. Sweet treats give your guests something to nibble on, and can be served after a meal, as a precursor to dessert, or as the dessert itself! One thing is for sure, everyone appreciates some sweet snacks. Here are a few ideas to get you started.

Caramel Pecan Snack Mix

An elegant alternative to caramel corn

• 18 Cups Crispix cereal (or similar checked cereal)
• 1 Cup butter
• 1 Cup brown sugar
• 1/2 Cup corn syrup
• 1 tsp vanilla extract
• 2 Cups pecan halves

Grease three 15” x 10” x 1” baking pans; set aside. Toss cereal and pecans together in a large heat-proof bowl (like a huge canning pot). In a heavy 3-quart saucepan over medium heat, bring butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal and toss until well coated. Transfer to prepared pans. Bake, uncovered at 200° for one hour, stirring every 15 minutes. Cool completely. Break apart and store in an air-tight container. Makes 4 1/2 quarts.

Hazelnut Fudge

Who can resist fudge? Your favorite nut can be substituted for the hazelnuts.

• 1 tsp + 3 Tbsp Butter, softened
• 2 Cups sugar
• 1 Cup evaporated milk
• 1/2 tsp salt
• 1 Cup  miniature marshmallows
• 1 1/2 Cups  semi-sweet chocolate chips
• 2 tsp vanilla extract
• 1 1/2 Cups hazelnuts, toasted and ground (or your favorite nut)

Line an 8-inch square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes. Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool. Using foil, lift fudge out of the pan; cut into 1-inch squares. Store in an airtight container in the refrigerator. Makes 64 pieces.

Puppy Chow

A classic stand-by loved by kids of all ages

• 1/4 Cup  canola oil
• 1/4 Cup creamy peanut butter
• 1 Cup semi-sweet chocolate chips
• 8 Cups Crispix cereal (or similar checked cereal)
• 2 Cups  confectioners sugar

In 6-8 quart pan, heat oil over medium-low heat. Add chips and stir with spatula until melted. Remove from heat and stir in peanut butter until smooth.  Stir in Crispix until completely coated. Put powdered sugar in large bag (2 gallon) or lidded container. Put in Crispix and shake until covered. Refrigerate at least one hour. Makes 8 cups. Store in an air-tight container in the fridge.

Toffee Pecan Treats

Simply wonderful, and welcome at any occasion

• 37   saltine cracker squares
• 1 Cup  butter, cubed
• 3/4 Cup sugar
• 12 ounces   milk chocolate chips
• 1 1/2 Cups  chopped pecans

Place crackers in a single layer in a foil-lined 15” x 10” x 1” baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers. Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. Sprinkle with pecans. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator. Makes about one pound.