Holiday Treats Made to Share C O U RT E S Y O F F F E
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HIS YEAR, WITH the help of little ones and adults alike, add the fun holiday activity of creating delicious, edible presents for neighbors, teachers, and extended family. Make someone’s holiday extra special with a homemade gift using the recipes below: Peanut Butter Saltine Candy that includes nutrient-rich peanuts, which have risen to superfood status by delivering 19 vitamins and minerals and 7 grams of protein per serving. Churro Popcorn made with a tasty cinnamon sugar coating, or add some spicy heat with chipotle seasoning. Popcorn is non-GMO, vegan, gluten-free, sugar-free, and naturally low in fat and calories, which makes it an easy fit for dietary preferences - and it’s budget-friendly. With just a handful of ingredients for each recipe, you can get the whole family involved in the kitchen. Little helpers can measure and sprinkle ingredients. After your creations are ready, break into pieces and/or divide to share as yummy seasonal gifts. So whip up a batch or two for giving and maybe a few more to share with family while watching your favorite holiday movie!
Peanut Butter Saltine Candy
Churro Popcorn
Yield: 45 pieces
Servings: 4-6
Ingredients: • Nonstick cooking spray (butter flavor) • 1 sleeve (4 ounces) regular saltine crackers • 1/2 cup butter • 3/4 cup creamy peanut butter • 1 cup granulated sugar • 2 cups milk chocolate chips • 1/2 cup peanut butter chips • 1/2 cup rough chopped, dry roasted peanuts Directions: Preheat oven to 400º F. Line 10x15x1 inch pan with aluminum foil. Spray foil with nonstick cooking spray, then lay saltines flat in single layer on prepared pan. Set aside. In heavy duty, 1 quart saucepan over medium heat, combine butter, peanut butter, and sugar. Stir constantly until butter and sugar are melted, bringing mixture to boil. Boil 3 minutes, stirring frequently. Pour cooked mixture over saltines and bake 5 minutes. Remove from oven and sprinkle chocolate chips over saltines to melt. Let cool 3 minutes, then spread melted chocolate completely over saltines. Sprinkle peanut butter chips evenly over chocolate. Return pan to oven 1 minute to soften chips. Pull pointed tines of fork through softened peanut butter chips to partially cover chocolate. Sprinkle chopped peanuts on top, gently pressing into candy. Let cool on rack about 15 minutes, then place in freezer 3 minutes. Remove from freezer and break into pieces. Store in airtight container. Find more recipes at GApeanuts.com.
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EVERYTHING KNOXVILLE
December 202 1
Ingredients: • 1/4 cup granulated sugar • 2 tablespoons powdered sugar • 2 teaspoons ground cinnamon • 1/4 cup butter (half stick) • 12 cups popped popcorn Directions: In small bowl, mix granulated sugar, powdered sugar, and cinnamon. In small saucepan, melt butter; stir in 2 tablespoons cinnamon sugar. In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well. Tip: For spicy variation, add 2 teaspoons spicy chipotle seasoning. Find more recipes at popcorn.org.
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