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Sweet and Spicy Candied Nuts

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Let’s face it, it’s really not a party unless someone brings the nuts! Stop me, I’m on a roll! Ha. I mean, really though, nuts are like an easy entertaining staple right? You go to the grocery store and buy a bag of mixed nuts, toss em in a bowl and there you go! Well, okay, you can do that but we are going to share a little secret with you that is a total nut game changer. Yes, there really is a thing called a nut game changer. This simple recipe will take those boring ‘ol nuts to a whole new level. There is just something about this sweet and spicy combination that makes it darn near impossible to stop eating them once you start. But I’m sure that won’t scare you away. Next time you are going to entertain, make these nuts and just see what happens. I suggest you make a double batch though because they will go fast!

nuts

Sweet and Spicy Candied Pecans

Sweet and Spicy Candied Nuts
 
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Serves: 2 cups
Ingredients
  • 3 Tbsp maple syrup
  • ½ tsp sugar
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne pepper
  • 1 C pecans
  • 1 C raw, unsalted cashews
  • ¼ C dried cranberries
Instructions
  1. Preheat oven to 325°. Spray baking sheet with nonstick cooking spray. In a large bowl, combine maple syrup and next three ingredients. Stir to combine. Add pecans and cashews and stir until the nut mixture is fully coated.
  2. On a parchment lined pan, spead nuts evenly. Bake for 5 minutes. Using fork, stir to coat with melted mixture. Continue baking about 7-8 more minutes until nuts are golden and bubbling. Allow to cool and mix in dried cranberries.
  3. Can be made 3 days ahead. Store in airtight container at room temperature.

Cinnamon Salted Caramel Root Beer Floats

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The nostalgia of an old-fashioned root beer float; it wasn’t very often that I had one growing up, but when I did you bet it was a memorable experience! The way the root beer makes the ice cream turn frothy and somewhat icy and the consistency of the two make for a perfectly creamy and refreshing dessert all in one glass. For Father’s Day this year we thought we would take the traditional root beer float and kick it up a notch to make it even more decadent and memorable. I think we accomplished what we set out to do with this cinnamon salted caramel root beer float. It is seriously everything!! Let’s just start with the salted caramel rim…I mean really, I would just be happy with that. Then add in some cinnamon ice cream, old-fashioned root beer and perhaps a drizzle more of the salted caramel on top. Heck ya! I will tell you that Dad was happy and nobody else was complaining either!

cinnamoncaramelrootbeer

Cinnamon Salted Caramel Root Beer Floats
 
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Serves: 2
Ingredients
For salted caramel sauce:
  • 1 C sugar
  • ¼ C cold water
  • ½ C heavy cream
  • 2 Tbsp unsalted butter
  • ¼ Tbsp kosher salt
For the root beer float:
  • 4 scoops cinnamon ice cream
  • 1 bottle root beer
  • kosher salt
Instructions
  1. For the salted caramel sauce:
  2. In a medium saucepan over medium heat, combine sugar and water and stir to combine. Without stirring, cook until the sugar turns an amber hue, approx 12 minutes.
  3. While the sugar and water are cooking, warm cream in a small saucepan, do not boil. When the caramel is ready slowly whisk in the cream until the mixture is smooth, about 2 minutes. Remove from heat, whisk in butter and salt to taste.
  4. For the root beer float:
  5. Using 2 drinking glasses (or mason jars) dip rim in salted caramel and sprinkle with kosher salt so it sticks to the caramel. Turn glass over in the sink to remove any salt from the inside of the glass. Add 2 scoops of ice cream into each glass and add root beer. Drizzle additional caramel sauce over the top.
Good Thyme Tip - Caramel ice cream or traditional vanilla are also great options instead.

Lemon Curd

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Tangy, sweet, tart, smooth, great with fresh fruit, over ice cream, with yogurt, better yet…directly off of a spoon. Any guesses as to what this may be? Yep, it’s lemon curd! One of my all time favorite sweet treats and the good news is that you don’t need to have a lot to satisfy your sweet tooth. It stores well in the fridge and it’s the perfect dessert to bring to a friends house for dinner or as a hostess gift. Just pour it into a cute little mason jar and you are good to go. This recipe can be used to make orange or lime curd as well. Just substitute the orange or lime in place of the lemon juice and zest and there you have it. Easy peasy!

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lemoncurd

Stephanie Heymann Photography

Lemon Curd
 
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Serves: 2 Cups
Ingredients
  • 6 Tbsp unsalted butter softened
  • 1 C sugar
  • 2 large eggs
  • 2 large egg yolks
  • ⅔ C fresh lemon juice (about 2 large lemons)
  • 1 tsp. lemon zest
Instructions
  1. In a large bowl beat the butter and sugar with an electric mixer for about 1 minute. Slowly add the eggs and yolks and continue to beat for another minute. Mix in the lemon juice, it will look curdled.
  2. In a heavy saucepan cook the mixture over low heat until it looks smooth - until it no longer looks curdled. Increase the heat to medium and cook, whisking constantly - do not let it boil! Keep whisking until the mixture thickens, it should leave a path on the back of the spoon. - about 10-15 minutes.
  3. Remove from heat and stir in the lemon zest. Transfer to a storage container (mason jar or tupperwear). Press a piece of plastic wrap or wax paper over the top to keep a skin from forming on the top of the curd. Cover tightly and store in the refridgerator for up to 1 week. Can also store in the freezer for up to 2 months.
Good Thyme Tip - Can use same recipe to make lime or orange curd. Serve with fresh fruit or over pancakes, waffles or french toast with berries or eat straight out of the jar!