It’s the most wonderful time of the year!
Took me long enough to get into the holiday spirit. Really up until last Wednesday I was still all “bah, humbug” about the whole thing, probably because work has been crazy, which rarely happens, so when it does I get in a mood about it. However, like a switch I was suddenly all about Christmas and I’m finally being able to see the wonder that I have been partially blind to thus far the last three or so weeks.
I think the reason that the holiday time is such a novelty is that no matter how you slice it, it is only here once a year. It’s the same reason that the first day Starbucks sells its pumpkin spice latte that social media is all a buzz. It just wouldn’t pack the same punch if we could get that same drink 24/7/365. And if I listened to “All I Want for Christmas is you” throughout the year, I’d probably be switching it off come December.
Today I’m making for you one of my family’s once a year things. It’s nothing special, but then because it happens only once a year it is. It’s a Carmel Nut Crunch snack mix. It’s only got a handful of ingredients, but the golden caramel that coats them all make it hard to resist and, when nicely wrapped with a bow, makes the perfect homemade hostess gift. This was a particular favorite of Grandpa Buddha, and every year when I bust it out, I think of him.
Ingredient note: Because we hail from the great white land north of the border, the golden corn syrup we use comes from Canada. Rather than use white corn syrup, I’d suggest using honey or the same golden syrup from the Anzac biscuits, or maybe even a honey/maple syrup blend for an extra bit of sumpin’ sumpin’ if you can’t find this corn syrup. Actually, I may do the maple syrup thing next time I make it just for kicks.
Blog note: I’d stayed out of the kitchen quite a bit lately because, believe it or not, I’m still eating Thanksgiving leftovers and am working to clean out the freezer a bit. Plus, I’ve been in the kitchen baking so much that I haven’t much felt like cooking. However, next week I’ll be back at it and gettin’ down with Central Mexico.
- ½ cup light brown sugar
- ½ cup Beehive Golden Corn Syrup or honey
- ¼ cup unsalted butter
- ½ tsp salt
- 6 cups Cheerios
- 1 cup pecan halves
- ½ cup sliced or slivered almonds
- Preheat the oven to 325F. Line two lipped-cookie sheets with parchment paper. Set aside.
- In a small saucepan, heat the brown sugar, corn syrup, butter and salt until the sugar is dissolved.
- Place all the other ingredients in a large bowl.
- Pour the syrup mixture over the cereal mixture and stir to coat thoroughly.
- Bake until brown, about 30 minutes, stirring the mixture every 10 minutes.
- Let cool one hour before packing in an airtight container.
- If you can't find the golden corn syrup, use honey or honey/maple syrup