“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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“At 17, and right before entering culinary school, I was buying Scotch Kisses at See’s Candies as a gift. The salesperson handed me a Xerox copy of recipes, including one for Scotch Kiss Yams. It called for canned everything—yams, pineapple, and mandarin oranges—and margarine. After I graduated from the California Culinary Academy, I adapted the recipe by only using fresh ingredients—real yams, real butter, fresh pineapple—and lots and lots of Scotch Kisses!”

A Vegetable They’ll Eat:
Scotch-Marshmallow-Caramel-Kissed Yams
Serves 10 to 12

6 pounds medium garnet yams
1 teaspoon salt
4 cups fresh pineapple, chopped and drained
30 See’s® Candies Scotch Kisses
¼ cup fresh orange juice
½ cup cold butter, cut into ¼-inch cubes
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