Incredible edible holiday gifts
Simultaneously sweet and savory, nuts are a particularly good choice. (Emma Christensen/TMS)
1 cup pecan halves
1 cup almonds
Heat the oven to 325 F. Line a baking sheet with foil and spray with nonstick coating.
Whisk the honey, sugar, lime juice, oil and spices in a mixing bowl. Stir in the nuts to coat.
Spread the nuts in a single layer on the baking sheet, drizzling any extra coating over the top. Roast 5 minutes. Stir the nuts and break up any clumps. Continue roasting and stirring every 5 minutes until the nuts are glazed, have turned dark brown, and smell toasty, a total of 20-25 minutes.
Set the sheet on a rack to cool, stirring every few minutes to break up clumps. Once cooled, store in an airtight container for 2-3 weeks.
Chai tea blend
Makes about 1 cup dry mix, equal to 16 servings. Double or triple this recipe as needed.
12 cardamom pods
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves (about 15)
2 cinnamon sticks
3 tablespoons minced candied ginger
1/2 cup loose black tea
Heat the oven to 350 F. Combine the cardamom, peppercorns, cloves and cinnamon in a metal pie tin and toast for five minutes. When cool enough to handle, place all the spices in a zip-top plastic bag and crush with a rolling pin.
Combine the crushed spices with the candied ginger and black tea. Store in one or more canning jars.
When gifting, include the following instructions: Steep one tablespoon chai tea blend in 1 1/2 cups of water for five minutes. Strain the tea and add 1/2 cup of milk, with honey to taste. Re-heat as needed.
Emma Christensen is a freelance food writer living in San Francisco, California. Find more of her writing at Apartment Therapy: The Kitchn -- thekitchn.com.
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