It’s not only Halloween, it’s Fall!! I absolutely love Fall colors, not just the leaves, but clothing too. I get really excited around this time of year because it’s the best time to start making chili and pies! It’s harvest time here in the Midwest and that means fresh veggies for all. I’ve got a recipe or two from Torani, and then I’m going to throw in one of my very own. I hope you enjoy it as well. It’s really been a bit hit with friends, family, and tailgaters. I’m always very nervous to try out my dishes with strangers, but I got up the courage and last year about this time I served my chili to our tailgating friends. I got rave reviews! I don’t really measure anything with a spoon or cup, it’s all to taste! First I’d like to share Torani’s Candied Pecans because they are truly wonderful tasting! Then I’ve decided to give you my recipe for some amazing little treats to serve after the chili! We’ll even decorate them for the occasion! I hope you enjoy!
Torani Candied Pecans:
1/2 cup Torani Caramel syrup
1 egg, separated
3/4 cup sugar
1 tsp. salt
3 cups pecans (or walnuts, or a mixture of both)
Preheat oven to 250F and line a baking sheet with parchment paper.
In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup, sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.
Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool completely and store in an airtight container.
Makes 3 cups.
Recipe Geek’s Chili: A bit sweet at first, then it’s a spicy kick in the mouth!
1lb. hamburger, ½ lb macaroni noodles, 1 jar chunky medium salsa, sugar, medium and hot chili beans(1 can each), 1 large can tomato juice, salt and pepper
Empty large can tomato juice into large soup pot. Fill tomato juice can with water and dump that in too. Once this boils, add everything but the sugar, and salt and pepper. Keep it on high so it continues to boil so noodles will become tender. Soup will thicken as it cooks. Add about 1 cup of sugar and salt and pepper to taste. That’s about it. Let it cool before you eat it! I like mine served with Saltines. Let me know how it turns out!
Recipe Geek’s HalloweenTurtles:
1 bag mini pretzels(the twisted kind that look like hearts), 1 bag Rolos(candy), 1 bag of nuts(almonds, pecans, or peanuts), 1 bag of Candy Corn (optional).
On a baking sheet, place pretzels evenly apart. Set one Rolo on top of each pretzel in the center. Bake at 400 degrees for about 5 minutes or less, watch for Rolo to begin to melt. Take out of the oven and press in the nut of choice. If you used peanuts, press in one peanut and one piece of Candy Corn. These are the best little treats!
ENJOY and HAPPY HALLOWEEN!!