Classic From the Vault: Spicy Cashews

• 1 T. kosher salt
• 2 T. cayenne pepper
• 1 1/2 t. paprika
• 1/2 cup sugar
• 2 large egg whites
• 5 cups unsalted cashews

Heat oven to 300° F. Line 2 rimmed baking sheets with parchment paper. In a small bowl, combine the salt, cayenne, paprika and sugar and set aside.

In a medium bowl, beat the egg whites with a small whisk until foamy. Whisk in the spice mixture. Stir in the nuts. Spread the cashews in a single layer onto the baking sheets. Bake for 15 minutes, reduce the heat to 250°F., rotate the pans in the oven, and cook for 10 more minutes. Immediately spread the cashews in a single layer on parchment paper . Set aside to cool. These cashews may be kept in an airtight container at room temperature for 1 week.

VERDICT:  Addictive.  From Martha Stewart's Hors D'Ouvres Handbook.

Squash and Ricotta Toasts

• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces  
• 2 tablespoons olive oil  
• kosher salt and black pepper  
• 1/2 cup balsamic vinegar  
• 1 tablespoon honey  
• 4 slices country bread, toasted  
• 1/2 cup ricotta 

Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes.

Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool.

Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.

Serves 4.

VERDICT: This seemed like something I should like, but it was a little odd and I didn't look forward to leftovers.  Probably operator error, but toss anyway.

Maple Pretzel Nuts

• 6  cups  mini pretzels
• 2  cups  oyster crackers
• 2  cups unsalted roasted peanuts
• 2  cups  cashews
• 1  cup  pure maple syrup
• 1/4  cup canola oil 
• 3  tablespoons  dry mustard
• kosher salt
• 1  teaspoon  cayenne pepper

Preheat oven to 325° F. Toss together the pretzels, oyster crackers, peanuts, cashews, maple syrup, oil, dry mustard, 2 teaspoons salt, and cayenne pepper.

Bake on two parchment-lined rimmed baking sheets, tossing once, until golden and glazed, 25 to 30 minutes; let cool. Store at room temperature for up to 3 weeks.
Yield: 6 2 cup gifts.

VERDICT:  This was another Dad-and-Connie gift, and this one I liked.  It was subtle but good, and super easy to put together.  I did whisk together the glaze before I added it to the rest of the ingredients.  Keep.
 

Spicy Asian Brittle

• 1 1/2 cups almonds, toasted
• 1 1/2 cups cashews, toasted
• 1/2 cup wasabi peas
• 1/2 cup sesame sticks
• 2 tablespoons sesame seeds
• 1 teaspoon crushed red-pepper flakes
• 1 teaspoon ground ginger
• 1 cup sugar
• 3 tablespoons soy sauce

Line a baking sheet with a Silpat baking mat; set aside. In a medium bowl, stir together the almonds, cashews, wasabi peas, sesame sticks, sesame seeds, pepper flakes, and ginger.

In a medium saucepan over medium high heat, stir together sugar and 1/2 cup water until sugar is dissolved. Bring to a boil, brushing down sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Cook until mixture registers 300 degrees on a candy thermometer (hard-crack stage), about 10 minutes. Remove from heat; stir in the soy sauce, and add nut mixture, stirring to coat.

Pour onto prepared baking sheet. Use the back of an oiled spoon to flatten; let cool completely. Break brittle into bite-size pieces. Nut brittle can be stored in an airtight container up to 1 week.

 

Makes 1 1/2 pounds.

 

VERDICT:  Meh.  This was a present for Dad and Connie.  I did not particularly care for it--toss.

 

 

Rosy Applesauce

• 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1" pieces
• 1 1/2 cups fresh or thawed frozen cranberries (6oz)
• 1/2 cup sugar
• 1 (3") cinnamon stick

Cook apples, cranberries, sugar and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirring occasionally, until fruit is very tender and broken down into a sauce, about 45 minutes.  Discard cinnamon stick.  (For a smoother texture, force applesauce through a medium-mesh sieve or a food mill fitted with fine disk into a bowl.)  Cool to room temperature or chill before serving.  Can be made 1 week ahead and chilled, covered.

VERDICT:  Very pretty.  I made a half-batch to use up some Haralson apples and the cranberries from Thanksgiving.  Keep for such using-up occasions.

Hilda's Roasted Pumpkin Seeds

• 1 1/3 cups pumpkin seeds, cleaned and rinsed
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper

Preheat the oven to 350 degrees F.

Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

VERDICT:  These had good flavor, but were kind of chewy.  I think if I'd read the comments online and roasted them a little longer, they would have been excellent.  Keep.

Crunchy Chickpeas

• 2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons canola oil 
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon onion powder
• 1 garlic clove, minced 

Preheat oven to 300°.

Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.

Serves 8 (1/4 c.); 95 calories.

VERDICT:  These are really good, but they take forever, between picking the skins off of the chickpeas and stirring every twenty minutes.  Buy, not make.  Toss.