“If you are off the hook and don’t have to bring a dish, you should make an edible gift for the host-even if it’s for your mom! Try my nut recipes and package them in Mason jars with homemade labels” Choose from Sweet & Spicy Coconuts, Mochaccino Almonds, Maple-Pumpkin Spiced Pecans or make them all!

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Sweet & Spicy CocoNUTS
Makes 4 Cups
1/4 cup ginger syrup or honey
4 teaspoons green curry paste
2 teaspoons canola oil
1 teaspoon salt
1/2 cup shredded coconut
4 cups mixed cashews, almonds,
macademia nuts

(1) In a bowl, mix honey, curry paste, oil, and salt. Add all the nuts and the coconut; mix well. Spread in a single layer in a 10- by 15-inch pan.
(2) Bake in a 300º oven, turning often with a wide spatula, until nuts are dark gold, about 30 minutes.
(3) Turn nuts often with spatula as they cool. Serve warm or cool.

“When I worked at Sunset Magazine, I had to test this recipe and never forgot it. I’ve put my own spin on it for you.”

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Mochaccino Almonds
Makes 6 Cups
1/3 cup brown sugar, packed
1/2 cup dark corn syrup
2 tablespoons dutch-processed
cocoa powder
1 packet Starbucks VIA™
Italian Roast instant coffee
1 teaspoon salt
2 teaspoons vanilla powder
1 tablespoon canola oil
6 cups raw almonds

(1) In a bowl, mix brown sugar, dark corn syrup, cocoa powder, instant coffee, salt, vanilla powder, and canola oil. Add almonds; mix well. Spread in a single layer in a 10- by 15-inch pan.
(2) Bake in a 300º oven, turning often with a wide spatula, until nuts are caramelized and fragrant, about 30 minutes.
(3) Remove from oven; completely cool. Break nuts apart and serve.

“Java fanatics will love this mix. The secret ingredient is…coffee!”

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Maple-Pumpkin Spiced Pecans
Makes 2 Cups
1/4 cup maple syrup
2 tablespoons pumpkin butter
1 teaspoons pumpkin pie spice
1/2 teaspoons salt
1 teaspoon vanilla powder
2 tablespoons butter, melted
16 ounces pecan halves

(1) In a bowl, mix maple syrup, pumpkin butter, pumpkin pie spice, salt, vanilla powder, and melted butter. Add pecans; mix well. Spread in a single layer in a 10- by 15-inch pan.
(2) Bake in a 300º oven, turning often with a wide spatula, until nuts are golden and fragrant, about 30 minutes.
(3) Turn nuts often with spatula as they cool. Serve warm or cool.

“I use pumpkin pie spices blended with the sweetness of maple syrup.”

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Read Full Feature, Download or Print Recipes from Nesting Newbies Magazine, Fall ‘09 >>

Photography By: Michael Soo