Issue link: https://www.cominghomemag.com/i/1483107
29 Peppermin Bar 1 t ra y 12 oz semi-sweet chocolate chips 16 oz white chocolate chips 12 candy canes, crushed 1. Preheat oven to 350° F. 2. In a bowl, toss nuts with melted butter and seasonings. 3. Spread nuts on a baking tray and bake for 10 minutes, stirring halfway through. 4. Let cool and package for gifting. 1. In a medium saucepan, melt butter and stir in sugar until dissolved. Bring to a soft boil for four minutes. 2. Add vanilla extract to butter and sugar mixture and stir for another minute. Then, stir in baking soda. 3. In a large bowl, pour the mixture over the popcorn and toss to coat evenly. 4. Transfer popcorn onto a baking sheet and salt to taste. Let cool and package for gifting. 1. Melt semi-sweet chocolate chips in a double boiler, stirring occasionally. 2. Pour melted chocolate on a baking tray and spread in a thin, even layer with a rubber spatula. Refrigerate until set, about 20 minutes. 3. While the semi-sweet chocolate layer is cooling, melt white chocolate chips in a double boiler, stirring occasionally. 4. Remove the baking tray from the refrigerator and pour the melted white chocolate on top of the cold semi-sweet chocolate layer. Spread the melted white chocolate evenly, careful not to mix layers. 5. Immediately sprinkle crushed candy canes on top of the warm white chocolate layer. Refrigerate until set, about 20 minutes. 6. Once cooled, break the bark apart with hands and package for gifting. 1 cup butter 1 cup brown sugar 2 tsp vanilla extract ½ tsp baking soda 10 cups plain popcorn, popped salt to taste Carame Cor 1 0 s e r v i n g s 3 Tbsp butter, melted 1 Tbsp rosemary, chopped 1½ tsp salt ½ tsp cayenne ½ tsp cumin 3 cups unsalted mixed nuts (cashews, pecans, walnuts, almonds, etc.) Spice Nuts 1 0 s e r v i n g s