Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Snack Recipe: Sweet and Salty Almonds or Pecans

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We thought you might like a simple snack that is a little bit sweet, a little bit salty, and obviously, a little bit nutty. Everyone likes to be a little bit nutty sometimes. So how about some Sweet and Salty Almonds or Pecans?

sweet and salty pecans11

When I first decided to experiment with this recipe, I planned to surprise Matt with Sweet and Salty Almonds after he’d put in a hard day’s work. So I searched the pantry. No almonds. I searched my freezer. No almonds. I searched my other freezer. No almonds. I searched my other freezer. (I have a lot of freezers.) No almonds.

sweet and salty pecans12

What I did find was package after package after package of pecans. Apparently my desire to stock up for our Pecan Pie needs way back at Christmas time took over my brain and prevented me from ever adding almonds to a shopping list. After all, there’s no such thing as Almond Pie. At least I don’t think there is.

Anyway, Matt never knew about the Sweet and Salty Almonds because on the day of this nutty experiment, I presented him with Sweet and Salty Pecans and all was well.

sweet and salty pecans13

Aside from the time it took for me to search through all my freezers behind all the leg of lamb, cube steak, and bags of peaches from last summer’s harvest in a futile effort to find almonds that didn’t exist, making these Sweet and Salty Pecans was super fast and easy.

sweet and salty pecans14

So grab either almonds or pecans (or both if you’re feeling extra nutty). Make a batch or three of these Sweet and Salty Nuts. They make a great snack to enjoy when you need a pick-me-up!

Simple Snack Recipes Series

Sweet and Salty Almonds or Pecans

Sweet and Salty Almonds or Pecans
 
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Serves: 1 cup
Ingredients
  • 1 cup whole almonds or pecans
  • ¼ cup water
  • 3 Tablespoons brown sugar, maple syrup, or sucanat
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
Instructions
  1. Stir water, sugar, cinnamon, and salt together in a medium sauce pan.
  2. Bring to a boil.
  3. Pour the almonds or pecans into the boiling liquid, stirring for about one minute until the nuts are coated with the syrupy mixture.
  4. Spread prepared nuts onto a parchment paper-lined cookie sheet.
  5. Cool and serve or bag them up to give as treats!

Simple Sweet and Salty Almonds or Pecans

Looking for more Simple Snack Recipes?

We’re sharing new recipes all month! So far here’s what we’ve come up with:

Can’t wait to share more!

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Easy Candied Walnuts ~ 4-Ingredients!

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Here’s to everyone who needs a holiday munchie that is in the “healthier” and “easier” category. These salty/sweet Easy Candied Walnuts can be made in five minutes. (Kinda makes up for rolling, and cutting, and baking, and frosting of cookies, eh?)

candied-walnuts-4-ingredients

The best thing about this recipe is that it’s made quickly on the stove-top and ready to eat immediately. I’ve kept some in a bowl in our living room since Thanksgiving, and it’s been a great hit with guests!

Easy Candied WalnutsYum

Easy Candied Walnuts ~ 4-Ingredients!
 
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Ingredients
  • 2 cups raw walnuts
  • ⅓ cup sucanat, brown sugar, or white sugar
  • 2 shakes of sea salt
  • 2 Tablespoons butter
Instructions
  1. Place all ingredients in a large skillet.
  2. Cook over medium heat, stirring constantly, until butter is melted and sugar has been distributed over walnuts.
  3. Remove from heat and immediately spread the walnut out on parchment paper so that can cool and "candy."

easy-candied-walnuts-4-ingredients

Want some other fun nutty-type munchies for Christmas season? Here are a couple I’ve shared in the past:

Both are easy, and naturally gluten and dairy free if that is a need for you or for someone you love.

And for those who are interested in the rolling, cutting, baking, and frosting of cookies, here are some recipes for you:

As for me, I’m going to do everything I can to avoid rolling, cutting, baking, and frosting cookies this year. There simply isn’t time since we’re planning to travel so much over Christmas. I will instead stick with making easy treats like these Candied Walnuts.

How about you? Making lots of treats this year?

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{Low Sugar} Lemon Melt-Away Cookies

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I’m almost embarrassed to admit to you how many batches of Easy {Low Sugar} Cookies our family has eaten since I posted the recipe in September. We all declare these to be the best “why would we ever need more sugar in these cookies” cookies. They are incredibly delicious just as they are. I make them often. You should too.

Easy {Low Sugar} Cookies

Low Sugar Lemon Melt-away Cookies

Yum

I’ve long since stopped rolling and cutting when I make those cookies. After all – if life is too short to knead bread dough, it’s certainly too short to get out a rolling pin and cookie cutters. (Although I will be rolling and cutting for the holidays because there are laws enforcing the making of cookies into the shape of trees and stars and candy canes at Christmastime.) Instead of rolling and cutting in the non-holiday season though, I’ve been either freezing and slicing or simply dropping and squooshing (as detailed below).

Every time during the past few weeks I’ve made the drop and squoosh sugar cookies, Malachi walks by and says, “Man, I always think these are some kind of lemon cookies. Mom, you should make these into lemon cookies.”

Either my kids are related to me, or they just naturally get inspired with, “great recipe. now let’s tweak it.” Some of my best recipe ideas come from the brains of my boys. Need I remind you of the Pineapple Fluff Salad? Or the 5-Minute Stove-Top Granola? Now, allow me to introduce you to {Low Sugar} Lemon Melt-Away Cookies.

Lemon Melt-Away Cookies

I simply added 2 Tablespoons of lemon juice to my Easy {Low Sugar} Cookies recipe and voila: {Low Sugar} Lemon Melt-Away Cookies. If we loved the regular version, we love the lemon version even more. I used the drop and squoosh technique, which is the method all the professionals use. To squoosh is a real thing. I definitely did not make up the term five minutes ago. All the famous chefs squoosh. Squooshing is a well-known culinary term just like saute, dredge, and braise. (Though it might be used more often by cooks who say “slap it down into a pan,” “toss in a little of that,” and “throw it down on the table.” Still. Professional.)

Simply put, to squoosh is to press down lightly on a ball of cookie dough with the bottom of a drinking glass. Dip the glass into a small amount of sugar if necessary to keep it from sticking. Drop a scoopful of dough, squoosh it down with the bottom of a glass. Drop, squoosh, drop, squoosh. Or, to be more efficient: drop, drop, drop, drop, drop (x24) – squoosh, squoosh, squoosh, squoosh (and so on).

It looks something like this:

squoosh

It must please you so much to be taught these professional terms so that you can impress everyone around you as you cook and bake. “What are you doing?” a friend will ask. “Oh, I’m just squooshing my cookies,” you’ll reply. Then your friend will nod in quiet appreciation at both your skill and your knowledge. They will also enjoy eating your cookies.

Now I shall give you the Low Sugar Lemon Melt-Away Cookie recipe that will have you squooshing in no time.

{Low Sugar} Lemon Melt-Away Cookies
 
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Serves: 24-30
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 Tablespoons lemon juice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter and sugar.
  2. Add lemon juice, eggs, vanilla, and baking powder.
  3. Stir in flour until a solid ball of dough forms.
  4. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  5. Squoosh the dough down gently with the bottom of a glass.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

Low Sugar Lemon Melt-Away Cookies ~ Easy!

It’s time to start squooshing, friends. Is this a skill you’ve already mastered, or is this one a new one for you? Let the squooshing begin.

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Honey Peanut Bars ~ Like a Healthy Payday Candy Bar

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Ladies and um, other Ladies (although surely there is a gentleman or three around here too):  We have a winner! Honey Peanut Bars it is!

Thanks to all who put in their vote as to which of the new healthy snack recipes from our upcoming eBook we should reveal early. It was a pretty close call on several. I put Malachi to work making tally marks as votes came in (a great school project for him). He had a lot of fun with it…

counting votes

Here’s how my afternoon sounded:

“Pizza Muffins are in the lead. They’re going to win for sure!”
“Mom! Peanut Bars have a ton of votes. They caught up to Pizza Muffins.”
“I think Oyster Crackers are going to pull ahead!”
“It’s back to the Peanut Bars. Why is everyone choosing that one?”

Yeah, Malachi doesn’t like peanuts. ;)

When it was all said and done, the Honey Peanut Bars won by several votes. Not to worry though. Our 227 Healthy Snacks eBook is almost finished. Then you’ll have access to all the recipes forever! (Our goal is to have the book ready for you by Sunday night.)

I mixed up a batch of these Honey Peanut Bars tonight again, just because they sounded good. Our older boys will probably finish them all off once they get home from basketball practice. What a perfect post-workout/bedtime snack for them. (With apples and cheese and whatever else they get out because…do I really need to explain?)

You should be excited to know that it only took about five minutes for me to mix these up tonight. Their simplicity is of the many reasons I love them. :)

Honey Peanut BarsYum

Honey Peanut Bars ~ Like a Healthy Payday Candy Bar
 
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Serves: 8-10
Ingredients
  • 1¼ cup roasted, unsalted peanuts
  • ¼ cup roasted, unsalted almonds
  • ⅓ cup honey
  • 3 Tablespoons natural creamy peanut butter
  • ⅛ teaspoon sea salt
Instructions
  1. In a small saucepan stir honey, peanut butter, and salt together over low heat until well combined. Remove from heat.
  2. Stir in peanuts and almonds.
  3. Spread mixture into an 8x8 inch pan.
  4. Chill for 2 hours.
  5. Cut into bars.

Honey Peanut Bars - Better Than a Payday

Told you they were easy to make! Go grab your simple ingredients and get busy on these bars. You will love them as much as we do (well, everyone but Malachi).

Grab your copy of 227 Healthy Snacks which includes this recipe and 226 more recipes and snack ideas that are super delicious!

227 Healthy Snacks 2

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Coconut Fudge Bars

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Whether it’s because I’m getting older or getting healthier, my body no longer handles sugar well. This is a great problem to have, obviously. I’m really quite grateful, as I used to eat wayyyyyyyy too much sugar. But what is a chocolate lover to do when she has a chocolate craving? Suck on a bar of unsweetened chocolate? Mmmm, no.

Chocolate Whipped Cream on Strawberries to the rescue. Also, last week I played with my Chewy Granola Bars recipe. I used to make them with chocolate chips – but that obviously adds extra sugar. This time, I came up with a dark chocolate variety that is only lightly sweet, super coconuty, and oh so chocolaty rich.

Coconut Fudge BarsYum

5.0 from 2 reviews
Coconut Fudge Bars
 
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Serves: 8-10
Ingredients
  • ½ cup peanut butter or sunbutter
  • ¼ cup honey
  • ¼ cup coconut oil (or another oil of your choice)
  • ½ cup cocoa powder
  • 1½ cup rolled oats
  • 1 cup unsweetened coconut flakes
Instructions
  1. In a medium sized saucepan, melt together peanut butter, honey, coconut oil, and cocoa.
  2. Remove from heat and stir in oats and coconut flakes.
  3. Spread mixture into a 9x9 inch pan.
  4. Chill for 2 hours before serving.
  5. Makes 8-16 bars, depending on how big/small you cut them.

Coconut Fudge Bars

These store best in the fridge, otherwise they are melty and will get chocolate all over your hands and face. If this is not a problem for you, by all means, store them on the countertop. If you want to pack these in a lunch, I recommend wrapping them individually, freezing them, and sending a spoon or fork along to make them less messy for the consumer. If having chocolate all over your child’s hands and face at school is not a problem for you, by all means, send them without a utensil.

These are super rich and only barely sweet. Feel free to add more honey if you prefer.

So tell me:  Are you a dark chocolate fan?

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Strawberry Creamsicle Recipe

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Strawberry Creamsicles in Muffin Tins

Tis the season to enjoy cold, sweet treats. Tis the season to find refreshment in a frozen snack after a hard day of work or play. Tis the season to drip syrupy red or blue food dye down the chin, staining the teeth, the tongue, and the swim shirt in the process.

No, wait. Not that last one. Let’s skip the food dye and syrupy fake sweetness of high fructose corn syrup, and instead enjoy a real food treat. Although do feel free to let this Strawberry Creamsicle melt and drip down your chin. After all, what’s summer without messy, sticky chins and swim suits? Seriously, you should watch me eat a slice a watermelon. It’s like I’m a three year old, slurping and grinning and ignoring the watermelon juice as it runs all the way down my neck while I stand at the kitchen sink taking bite after bite. Hey, there’s no shame in enjoying a treat while ignoring the napkin.

Sometimes you just really don’t know what to say or do with the things I tell you about myself, do you? Oh c’mon. Live a little. Grab some watermelon and make some Strawberry Creamsicles. Grin and slurp. Be a kid again.

Strawberry CreamsiclesYum

2 cups frozen strawberries
2 cups whole milk (or coconut milk)
2 Tablespoons real maple syrup (or about 10 drops liquid stevia)
1 teaspoon vanilla extract

Blend all ingredients in a food processor or blender until smooth and creamy. Pour mixture into popsicle molds or 3-ounce cups. If using 3-ounce cups, place a popsicle stick into the middle of each. Freeze for about 2 hours before serving.

Strawberry Creamsicles

Nothing fake – all natural sweetness, just perfect for a summer treat! I can’t think of anything I’d rather have running down my chin.

#whoneedsnapkins  #lifestooshort  #grinandslurp

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Mix and Match Oatmeal Bars

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Whenever I say something to someone about one of my kids not liking something I make for a meal or snack, I get reactions like, “What?! Your kids are picky eaters?” No, no. I say. All four of them shout, “YES!” and do a fist pump each time they look over and see what has been prepared for them to eat. They give me a loving squeeze and pick me up off the floor (because three out of four of them can do that now), swing me around, and offer to do the dishes after we eat. They eagerly dig into each prepared dish, helping themselves to seconds and thirds – no  matter what I have fixed. I’m four-for-four on every single breakfast, lunch, dinner, and snack item I prepare.

Bahahahaha….haha…ha

The truth is that if I ever happen to prepare a meal that all four boys like without making any adaptions, it’s an amazing feat. They aren’t brats about it (usually), but shucks if two of my boys don’t even like corn. One won’t eat peanut butter. One hates bananas. One likes just about anything…but he’s not a big fan of anything with pumpkin unless it’s pie. One will only eat green beans if he has ketchup to dip them in. Only one boy will eat a fresh tomato and it’s beyond me why one of my cute blondies won’t eat a sweet potato fry because it’s orange and you know, tastes a little funny.

Do I baby my kids when it comes to food? Only in my spare time. When one of my boys hesitates about the food I’ve made, I remind him that I have not made anything weird or gross to eat, that I’m not going to make anything else for this meal, that most of what I make they do like, and they are to be grateful for the wonderful variety of food we always have at our house. They always have to eat some of what I make. If it truly makes them gag, they are on their own to find something nutritious that is less disgusting to them.

Hey, I get it. I don’t really love bananas either. We all have different tastes and preferences. But we don’t get to whine or complain, and we do need to be tough and thankful. Why yes, I have given that lecture a few (hundred) times.

All that to say, last week I decided to make Raspberry Oatmeal Bars for breakfast. When I mentioned my plan, one of my boys said, “Okay, but I like apricot jelly better than raspberry.” To which I replied, “And I like summer better than winter, what’s your point?” Not really. Although I do…like summer better. But it occurred to me how easy (and tasty) it would be to make the oatmeal bars half and half. Not always can I run with the taste preferences in my household, but for this? Sure, why not?

Mix and Match Oatmeal Bars

I doubled this Raspberry Oatmeal Bar recipe. I pressed the mixture into a 9×13 pan. I spread apricot jelly on one half and raspberry jelly on the other half. I sprinkled the oatmeal deliciousness on top, I baked the bars, and we all had a breakfast we loved. All six of us. Even the one who didn’t really think oatmeal bars sounded good that morning. To which I answered, “This is what we’re having for breakfast. And don’t forget to drink your milk.”

Next time, instead of making them half and half, I think I’ll make them like a checkerboard – each piece a different flavor.

Bahahahaha….haha…ha

In my spare time.

Does everyone in your house eat everything you make every time?

 

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Cranberry Nut Trail Mix

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This healthy, make-ahead snack is kind of a no-brainer, and not really a recipe at all. But it’s still worth mentioning as we focus on getting ahead with healthy snacks. Why? Because there’s chocolate in it. Obviously.  And also because it’s easy and good for you and all that other stuff.

Last week, I mixed up a big bowl of Cranberry Nut Trail Mix with items we had on hand. Then, I scooped it into individual grab-and-go baggies. Don’t like the dried fruit and nut options I mention below? No biggie – just use what you have and what you like. No matter what, you’ll be putting together a healthy snack. (Unless you add candy corns or m&ms, c’mon.)

And have you purchased bagged trail mix? Talk about pricey! They can’t help but be. Ingredients like nuts and dried fruit can be expensive. Therefore, I’ve decided that I don’t need to pay someone to stir my ingredients and put them into a bag for me. I can do that myself thankyouverymuch and save some bucks while I’m at it. (I buy my nuts in bulk at Braga Farms.)

Cranberry Nut Trail Mix

So here you go – Cranberry Nut Trail Mix, the recipe. Which isn’t a recipe. Far be it for me to tell you how nutty you should be on any given day.

Cranberry Nut Trail MixYum

Almonds
Cashews
Dried Cranberries
Golden Raisins
Dark Chocolate Chips

Stir any combination of the ingredients together in a bowl. Store in an airtight container (like a jar!), or scoop mixture into individual baggies for grab-and-go snacks.

What other trail mix combinations do you like?

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Homemade Soft Pretzel Bites Recipe

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How’s the Getting Ahead {Snacks} Challenge going for you? I’m having a blast in the kitchen, but I can’t say I’m really getting ahead. We’re eating the food as fast as I make it. And by we, I mean my four boys. Okay fine, except for the Raspberry Oatmeal Bars. I took care of those very well without much help. {grins sheepishly}

You are going to love today’s idea! This one really did help me get ahead. I turned out so many pretzel bites, we ate on them all day, then I was able to stash some in the freezer too. This recipe is more time consuming than the other easy snack recipes I’ve shared. But trust me, these are worth the extra work! I didn’t stop and count how many pretzel bites this recipe makes (for obvious sanity reasons), but I would say this recipe would fill a two gallon ziplock bag and then some. Yep! You’ll get ahead with this recipe for sure!

pretzel_bites

Yum

Homemade Soft Pretzel Bites (Adapted from my Soft Pretzel Recipe)

1 cup water
2 Tablespoons yeast
2 teaspoons honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 teaspoons sea salt
8 cups whole wheat flour (more or less as necessary)
butter
salt

In a large bowl, mix 1 cup warm water, yeast, and 2 teaspoons of honey. Stir this together and allow it to sit. Meanwhile, heat butter, milk, 1/2 cup honey, and salt in a medium saucepan on the stove until mixture has reached 120°. Stir contents in saucepan into the yeast mixture. Begin adding flour, two cups at a time until a nice dough has formed. Knead for 3-4 minutes. Place dough in bowl, cover, and allow it to rise for 1-2 hours.

On a well floured surface, roll fistful sized balls of dough into “snakes.” Cut into one inch bites.

pretzel_bites_1

Place on a baking sheet or stone. No need to allow for rising time, but if they sit there a while, that’s okay too. Bake in a 350° oven for 15-20 minutes or until golden brown.

pretzel_bites_3
Place baked pretzel bites in a bowl, drizzle on some melted butter, toss until coated, then sprinkle sea salt and toss again. Serve warm, serve cold, or cool and freeze the bites in a freezer bag for up to three months. Thaw and reheat in the oven.
pretzel_bites_2
I experimented with a Nacho Cheese Dip for these pretzel bites. Check it out here!

pretzel_bites_4

 Give me more dipping ideas for these soft pretzel bites!!

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