Homemade Hot Pockets

Every time my son goes grocery shopping with me he asks to buy Hot Pockets. Once in a while I give in, but usually I'm not so nice. I can make them myself. At least that has been my reasoning. And I have tried a couple of times but I have never been quite satisfied with the results. The bread doesn't taste flavorful, it looks like a lumpy bag, or it just is a flop.

But I didn't give up. I tried again. And succeeded.



I came across a roll recipe that I just love {after a few minor changes}. These rolls are fluffy and buttery and just GOOD. I decided to use the dough recipe for another version of homemade hot pockets, and it worked deliciously. Now my boy can have his hot pocket for lunch just about anytime he wants.

This technique works for keeping the filling inside the pocket:
Fold the dough ends over. . .



then the sides. . .



flip pocket over, tuck and shape.



I was pleased. And to get rid of the lumpy appearance I have had with past pockets, I let the dough sit while preheating the oven, about 10 minutes. While baking, the pockets round a bit and are fluffy when eaten. Below you can find the full recipe and instructions.



Homemade Hot Pockets
For the bread dough:
1 1/2 c milk
3/4 c sugar + 1 tbsp sugar
1/2 c butter
1 egg
1 tbsp salt
2 tbsp yeast
2 c warm water
10-13 c flour

For the filling:
2 lb ham, cut into pieces
3 c shredded cheese
4 tbsp melted butter for brushing tops of pockets

Preheat oven to 350F.
Combine milk and 3/4 cup sugar in saucepan. Add 1/2 c butter, cut into tablespoon slices. Heat til butter begins to melt and milk is about 105F. Pour hot milk mixture into bowl of stand mixer; add egg and salt. Mix well with paddle attachment. Add 2 cups of flour and mix well; add 2 more cups of flour and mix. Let sit.

In separate bowl, dissolve 1 tablespoon of sugar into warm water. Measure temperature of water, it should be between 100-110F. Add yeast and stir. Let proof til it is nice and foamy, about 2-5 minutes.

Add 1/2 of yeast~water mixture to milk~flour mixture in bowl of stand mixer. Combine well. Add 1 cup of flour and stir well; add remainder of yeast mixture and another cup of flour. Mix well. Continue to add flour, one cup at a time, stirring with paddle attachment after each addition, until dough begins to thicken. Add remainder of dough, until it is pulling from sides of bowl, using hands or wooden spoon.

Turn dough out onto floured surface and knead til smooth and lightly sticky. Allow to rise in greased large bowl covered with plastic wrap in a warm place for about an hour or until doubled in size.

Divide dough into four balls trying to get the same size. Roll each ball into a large square, roughly 18"x18". Use a pizza cutter to divide dough into six equal pieces. Top each piece with a small handful of ham and a handful of shredded cheese. Fold ends over, then fold sides, then flip, tuck and shape. Place on well buttered cookie sheet. Continue, filling two cookie sheets, each with 12 pockets. Let sit and rise while oven is preheating, about 10 minutes.

Bake pockets for 20-25 minutes. Remove from oven and brush with melted butter. Let cool at least five minutes before removing from pan. Cool completely and wrap in wax paper, then place in plastic freezer bag to store for lunches. Reheat in microwave for one minute and thirty seconds. Alternately, keep in refrigerator up to three days and enjoy cold or room temperature as well.



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Layered Taco Dip

Seven layer dip, or taco dip, is an old favorite that has been made for years now and probably has even been forgotten by some. I actually forgot about it even though it was a staple appetizer from my kitchen for years. My sister recently asked if I would make 'Your Taco Dip' for a family get together. So I did.

One of the few things I do differently is omit the taco seasoning and use my own mix of herbs. It is healthier {less sodium} and you can adjust the heat and flavoring to your liking. In place of a taco seasoning packet I use ground cumin, onion powder, chili powder, salt and pepper. Garlic would be a great addition but my husband has issues with garlic so I don't use it. I also like to serve the dip in a glass bowl rather than a rectangular dish. I really like to heap on chopped lettuce and you cannot add much if this is served in a casserole dish.

Layered Taco Dip
1.5 lb ground beef
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 4 oz can green chilies
1 16 oz can refried beans
2 c chunky salsa
1 pt sour cream
1 heart of romaine lettuce, chopped
2 c shredded cheddar~jack cheese
chopped black olives and green onions for garnish

Season ground beef and brown it in a large frying pan. Do not drain; add water, green chilies and can of refried bean. Stir and heat over medium~low heat till well combined. Remove from heat. Place bean mixture in bottom of a large, clear, glass bowl. Let cool.

Top cooled bean mixture in this order: salsa, sour cream, lettuce, cheese and garnish. Refrigerate for at least an hour. Serve with chips.

Tips and Tricks~
Divide the bean mixture and other layers into clear cups or jars making it easy for guests to grab along with a bag of chips.
If you omit the lettuce and serve this in a casserole dish, it changes it completely by heating in a 350F oven for 25-30 minutes before serving.
Change the layers~ use corn or jalapeno peppers or your favorite taco topping.

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Make Ahead Spinach Souffle

For our third anniversary my husband took me to a bed and breakfast in Chincoteague, VA.  The Inn at Poplar Corner is a beautiful replica of a Victorian home in the outer banks of the Virginia shore.  It is a charming place that we fell in love with and revisited for years {only ending when we decided to take family beach vacations around our anniversary and enjoy a night out instead of a week}.  We enjoyed biking through the seashore park to the beach, often spying the wild ponies grazing in the marshes.  We also enjoyed a home cooked breakfast each morning which we often took on the wrap around porch.  It was quite romantic.

The owners of the home each night would make breakfast for the following morning.  They made enticing meals that would feed all of the couples staying at the inn, and they did it effortlessly.  Even though it was our anniversary time, we would sit and talk to the owners some nights when we came in.  Sometimes we even sat and played cards with them.  I was even shown some of the ways they prepared food with such ease.  They would include a savory dish and something sweet along with fresh breads or muffins.  One of the dishes that I learned from Joann, one of the owners {I believed they have sold the inn now}, was Spinach Souffle.

On one of our last visits there my husband purchased their cookbook for me, Recipes From the Watson House {named for the original Victorian home across the street}.  I enjoy making many of the recipes I find in it, but the Spinach Souffle is my favorite and is always a tasty reminder of the days I spent there with my husband.

Make Ahead Spinach Souffle
1 box seasoned stuffing mix {about 2 1/2 c}
1 lb ground sausage
4 eggs
2 c milk
1 10 oz can cream of mushroom soup
1 10 oz pkg frozen chopped spinach, thawed
1 4 oz can sliced mushrooms, drained
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese

Grease a 9x13 inch baking dish.  Crumble and brown sausage in frying pan.  Drain; spread over top of croutons in baking dish.  Combine eggs and milk; mix well.  Add cream of mushroom soup, spinach, mushrooms and cheeses to egg mixture.  Stir well and pour over top of sausage and croutons.  Cover and refrigerate overnight.

Remove souffle from refrigerator.  Place in cold oven; heat to 350F.  Once oven is heated, bake souffle for 50-55 minutes, until lightly browned and bubbly.

Tips and Tricks~
*This is a make ahead dish that allows you to just wake up and pop it in the oven, making it great for company and holidays.  It doesn't work well to make then stick in the oven because the egg mixture needs to mingle with the croutons.
*The recipe is easy, making use of canned and prepackaged items.  With not much trouble, you could use fresh spinach {wilt it quickly in a frying pan} and fresh mushrooms.  I do this and it makes the recipe even better.
*Switch up the cheeses.  Use Parmesan or white cheddar or pepper jack.
*Keeping with the Inn's selection of serving both savor and sweet dishes for breakfast, this goes great with a berries baked with an oatmeal topping.

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Sausage Gravy

As a child I spent many days in the country kitchen of my grandmother in Southern Virginia. Way down south in a place called Hillsville. It was a bit embarrassing to come back home, not only with a slight southern drawl I picked up, but having to tell my friends the name of the place I had been. But it was a rich experience, so different from the city life of Northern Virginia.

The best part about these visits was the table, or the food on the table. From sunup to sundown the table was filled with food that was made by the hands of my grandmother. She could not speak clearly so I would just nod my head as she tried to explain something to me. But my Aunt Lou could understand everything she said and sometimes would take a moment to explain to me. By far the best food of the day was that from breakfast. And the best part of breakfast was homemade biscuits and sausage gravy.

My aunt took the time to explain how to make biscuits and gravy, both without a recipe. The biscuits I have never mastered {I substitute these easy biscuit muffins that requires no rolling and cutting}. The gravy I have. It is easy. You will notice that I have listed a recipe but there really isn't a set amount of measurements to follow when you do this from memory. It is more of how the ingredients come together~ browning sausage, covering with flour then mixing with milk and adding more milk for the right consistency.

How to eat biscuits and gravy~

First crumble the biscuit so the gravy clothes it all.

Then top the crumbled biscuit with gravy. Dig in! 

Sausage Gravy 
1 lb sausage gravy {recommend sage}
1/2 c flour
2 cups milk, plus more for thinning gravy pepper to taste

Place sausage in a skillet and heat over medium~high. Use a wooden spoon to cut up sausage and stir as it cooks. Once sausage has cooked through, turn heat to high and brown, stirring frequently. Lower heat to medium~low. DO NOT DRAIN SAUSAGE. Sprinkle flour over sausage and stir to coat all pieces with flour. Add 2 cups of milk and stir with wooden spoon; continue to stir frequently as gravy heats to simmer. As it heats, the gravy thickens and you may want to add more flour to thin some. Add pepper and serve hot over biscuits.

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Cookie Nativity with Cream Cheese Cookie Dough

As a child I was often enticed into requesting a gingerbread house when I would see them at a friends or in bakery shops. I could sympathize with Hansel and Gretel. If we could have a gingerbread house in our home for Christmas, everything would be perfect. My dreams of having a gingerbread house did not come true in my childhood. The closest I came was helping a friend eat some of one her father bought for her {which was already assembled with elaborate decorations}. After tasting a bit of that dream, I was actually very satisfied that my mom had never bought a gingerbread house for us. It was a fanciful treat for the eyes, but left me not wanting to enjoy the taste of one again anytime soon. Maybe the gingerbread had too much of a licorice flavor or perhaps the icing and candies were hard and dried out. That experience helped me to realize that I would probably enjoy something a little more pleasing to kinder palates.

When I had children of my own, instead of a traditional gingerbread house, I helped them decorate mini graham cracker houses. They are easy. They are inexpensive. And they are great for parties. Just set out graham crackers, icing and candies. My children loved these. As my children have grown, they still enjoy making the graham cracker houses, but I think some of the older ones would enjoy something different.

I saw this adorable picture of a 'gingerbread' nativity. It reminded me of the graham cracker houses and I think it would be delightful for the children to make, but it actually inspired another idea. Visions of cookies cut to animal shapes and stars, I imagined a nativity scene made of cookies. And, it was quite different than a gingerbread house. Instead of the colorful decorations and heaps of frosting, I envisioned a simple monochrome scene. Something that was more peaceful instead. Any embellishments would be simple. Just a few sprinkles on the stars and and perhaps some lights as a backdrop. And the figures would be few.


I began with a soft and velvety cookie dough~ cream cheese cookie dough {see recipe at end of post}. The dough is perfect for children to work with. It has no raw eggs. It is easy to shape even without cookie cutters~ roll into balls or sticks.
I like to double the batch to have extra, especially if kids will be decorating {have a few extra cookies on hand for mistakes}.

Roll out the cookie dough, working in small batches. Cut out the stars. Place a skewer on a cookie sheet and place star at one end. Lightly press onto skewer. Sprinkle sugar crystals over top before baking.


Next, work on animals and figures. In a traditional nativity scene there are three animals {a donkey, sheep and a cow}, but I had to settle for two. I could not find a donkey cookie cutter. Use animal cutters for cow, sheep and donkey {if you have one}. For the figures, I used an exclamation cookie cutter. Just turn it around and it is Mary or Joseph in a robe or the Wise Men.


For the manger, use a round cookie cutter. After it is baked but still warm, move it to a rolling pin to cool. It will take on a curved shape. This will be place on a 'frame'.


Make a support for each piece {except the stars} in the nativity scene; the manger will need two supports. Do this by cutting a long rectangular shape divided into two triangular shapes.


Once cookies have cooled completely, work on assembling the nativity. I used a small rectangular block of Styrofoam wrapped in plastic wrap with double sided tape on the bottom and back. The tape secures it to the surfaces it will be on and against. {I set up our scene in a wall niche but it could also be set up on a table against a wall.} If desired, hang a piece of sheer material from the wall and over the table surface to hide the Styrofoam. Place the stable in front of the Styrofoam piece {you could make one from sheets of cookie dough; I used one found at Target for $2.50}. Tie a couple of strands of ribbon onto the skewers just below the star. Stick the skewer into the Styrofoam so the star is visible above the stable.


Spread fried rice noodles over the floor of the stable.


Now, work on attaching supports to back of the figures. Use any decorator frosting to 'glue' the supports on. Then set the figures in the nativity scene.


For the manger, attach two supports to the convex side.


Then fill the concave part with toasted coconut before placing the baby inside.


Adjust your figures to complete your cookie nativity scene. For the shepherd, I added a skewer to his side using frosting.



Cream Cheese Cut~Out Cookies
8 oz cream cheese, softened
3/4 c butter, softened
1 c powdered sugar
1 tsp vanilla
2 1/4 c flour
1/2 tsp baking soda

Using a mixer, blend cream cheese and butter together. Add powdered sugar and vanilla and cream til fluffy; it will look like icing. Combine flour and baking soda; add to cream cheese mixture and blend well.

Shape dough into a disc. Wrap in plastic wrap and refrigerate for 30 minutes before rolling out.

Preheat oven to 325F. Roll dough out to 1/4 inch thickness. Cut out shapes and transfer to ungreased cookie sheet. Bake for 10-18 minutes {smaller cut cookies such as stars will need less time, while larger ones like the trees need more} until edges begin to brown. Cool on pan for one minute than transfer to wire rack to cool completely.


Tips and Tricks~
*When working with cookie dough, sprinkle the work surface with powdered sugar instead of flour.
*To help keep pin from sticking to dough, place a sheet of plastic wrap over the dough while rolling.
*If you would like to make a traditional gingerbread house, here are some helpful instructions for gingerbread with templateshttp://www.kingarthurflour.com/baking/documents/gingerbread.pdf



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Southwest Veggie Won Tons

When preparing appetizers and finger foods for a party, I have learned from Robin Sue at Big Red Kitchen that it good to offer a group of three things or to offer something savory and something sweet. So now when I plan party food, I work with groups of three, with at least one sweet choice and one savory.

Something I have made frequently and is always enjoyed is fruit salsa. I wanted to include this since it has been a while since its last appearance. Second in this trio will be a layered dip {look for a post after Christmas}. With these two I have a sweet and a savory. The fruit salsa is fairly sweet since it is served with cinnamon~sugar chips. So for the third choice in this trio, I planned for another savory option.

I considered making southwest egg rolls. But for a party snack, something that was a bit smaller, almost poppable, would be more suitable. A compromise of sorts came to mind~ southwest won tons.



When working with won ton wrappers it is important to keep the wrappers moist. They dry out rather quickly. To do this keep them covered with a moist kitchen towel and work in small batches. I will lay out about 8~10 wrappers at a time, fill and fold them, then place them on the baking sheet. If you are baking them, brush them with melted butter before working on another batch. Place the folded dumplings fold side down to keep intact. If you plan to fry them, keep the filled and folded dumplings covered with a moist towel until frying.



Southwest Veggie Won Tons
5 handfuls, about 10 cups, fresh spinach leaves {could sub 1 10 oz pkg frozen spinach, thawed and drained}
1 4 oz can diced green chiles
2/3 c cooked or canned black beans
2/3 c frozen corn kernels
1 green onion, sliced
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp chili powder
1 c shredded cheddar~jack cheese
50 won ton wrappers
1/4 c butter, melted

Preheat oven to 450F. Line a cookie sheet with foil and place a cooling rack on top {see note in tips and tricks}.

Place fresh spinach in a large, deep skillet over medium heat. Cook, stirring frequently, til wilted. Add green chiles, black beans, corn, green onion, cumin, onion powder, salt and chili powder. Stir to combine and heat through. Add cheese and stir; remove from heat.

Lay out 8~10 won ton wrappers; fill each with 1-2 teaspoons filling. Fold and seal {to seal, add a dab of water to edges}. Place on prepared cooling rack. Brush with melted butter. Bake in 450 oven for 10~15 minutes; check closely last few minutes of baking.



Tips and Tricks~
*Do not over fill wrappers; just one teaspoon of filling is all that is needed.
*Baking won tons on a cooling rack placed on cookie sheet allows for cooking on both sides without flipping.
*Serve with this easy sauce~ 1 cup salsa mixed with 1 cup mayonnaise {this is a favorite dressing for McPeak Taco Salad}.
*Fresh chopped cilantro is a nice addition but if making for others, you may want to beware. Some people have a repulsion to cilantro.
*Want a traditional won ton? Here are my favorite won tons which can be enjoyed steamed, fried or in soup.



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Snickerdoodle Cupcakes With Vanilla Glaze

I have been obsessed with Pinterest lately, but it is a rather creative obsession. One of the things that caught my attention was a cupcake decorated to look like an ornament. Unfortunately, when I clicked on this particular pin, it brought me nowhere. So, I did some more searching. Mainly I was searching for what had been used as the hook attachment on the cupcake. And, I found nothing. Then I noticed in a picture {again, no web site, just a random numbered image} that some genius had used Rolos to represent the hook attachment. So I set to work on making a Christmas ornament cupcake.

A day after I made these my daughter brought one of her sister's cookbooks, a candy cookbook. There was the exact picture I had seen on the internet! I am quite happy that I had not found this before, because I learned that the cupcakes were decorated with fondant. I am not one to use fondant. I never have, and I don't think I ever will. You see, I am not a cake/cupcake decorator. I like simplicity.

I needed a cupcake that would standout because of its taste and texture but also one that could be easily decorated As I brainstormed, snickerdoodles came to mind. Vanilla. . . cinnamon. . . sugar. . . that's the taste of festivities. So I searched for a snickerdoodle cupcake recipe and I found some. But the first one or two I looked at didn't have great reviews for texture. What to do? I decided to make my own recipe that would feature the secret ingredient of moist cupcakes~ instant vanilla pudding mix. And, I already knew what I wanted to top these with~ vanilla glaze {which I have used to top sweet rolls for a simplified version of a donut}.

The cupcake recipe is one that gives a nice dome which I know so many may work to eliminate. The dome was needed because the cupcake isn't topped with a pile of frosting. Instead, the glaze clings to the cupcake and dries to a smooth finish, much like a glass surface.


Do you know what? I was so pleased with the outcome. These cupcakes taste exactly like snickerdoodle cookies. And without the frosting, they would be an incredible snickerdoodle muffin. Even with my sad decorating skills, the cupcakes turned out pleasant enough. I added a smidgen more gel food coloring than I wanted, but the blue was rich. I also heated the glaze a wee bit longer than I should have so the glaze was speckled. The children really liked the effect though. My son said it looked like a blue jade.


They are real simple even without a recipe. Start with a basic cupcake recipe or a box mix and add instant vanilla pudding mix and cinnamon to the batter. After baking and cooling, dip cupcakes in glaze. Allow the glaze to dry. You could stop here and would have an entirely delicious cupcake. But with the next few steps you could have a Christmas ornament cupcake, too. Whip up a batch of frosting, any decorating frosting will do. I used the Best Butter Cream Frosting from the snowman cupcakes I love to make. Fill a piping bag fitted with a small hole tip. Pipe on dots and swirls. Finally, take a Rolo candy and add a dollop of frosting. Attach to the top of the cupcake as the ornament hook. Ta~da!


Snickerdoodle Cupcakes With Vanilla Glaze
2 1/4 c flour
1 1/2 c sugar
1 3.9 oz pkg of vanilla instant pudding mix
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 12 fl oz can evaporated milk {may sub 1 1/2 c whole milk}
1/2 c oil
2 eggs
glaze {recipe follows}

Preheat oven to 350F.
Place dry ingredients {flour, sugar, pudding mix, baking powder, salt and cinnamon} in a large bowl. Whisk together. Add wet ingredients {milk, oil and eggs}; blend together on low then increase to high speed and blend for two minutes. Batter will be on the thicker side. Divide between twenty-four paper lined cupcake tins each filled about 3/4 full. Bake for 18-22 minutes. Cool in pans for 10 minutes before removing. Cool completely before decorating.

Vanilla Glaze
3/4 c {1 1/2 sticks} butter
4 c powdered sugar
2 tsp vanilla
2+ tbsp milk

Melt butter in small saucepan. Whisk powdered sugar and vanilla into melted butter; add milk and whisk till smooth adding more milk as needed. Dip tops of cooled cupcakes. Decorate with hard candies or sprinkles before set. If decorating with icing, let glaze set before adding. If glaze thickens, reheat a bit and add a tad more milk. Whisk between dipping.

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Popcorn Balls

Popcorn! Popcorn! Get your fresh popcorn balls here! These are so fun to make and the children love them. For Advent, we made these to enjoy the following night while watching our Christmas movie. We will also be putting some in baskets for cousins and neighbors. I mostly make these in winter because they are a festive addition to our winter parties. They look like a bunch of snowballs!



I found this recipe a few years ago when I had never made popcorn balls before. It is really easy and always turns out well. Sometimes I add red hots {makes it a nice Valentine treat, too}. But if you make these for a fall treat, candy corn is a great garnish, too.

You can make them any size. I like to make them a bit bigger using a one cup measure that is overflowing with popcorn so I get about 15 popcorn balls per batch.



Popcorn Balls
from allrecipes
1/4 c butter
3/4 c light corn syrup
2 3/4 powdered sugar
1 c mini marshmallows
2 tsp cold water
2 tsp vanilla
5 qts plain popped popcorn {20 cups~ 1 cup unpopped kernels}

In a medium sauce pan, combine all ingredients as listed {it's good to have the butter and corn syrup at the bottom of the pan} except popped corn. Heat, stirring frequently, till all ingredients are melted and mixture begins to bubble around edges, not just in middle. Remove from heat. Pour over popped corn. Fold together gently. Form into balls. Garnish with red hots or candy corn by simply pressing into the popcorn ball. Let cool before packaging or storing.



Tips and Tricks~
*Pop popcorn in two batches {1/2 cup kernels} making certain kernels are not piled on top of each other in the pan.
*Sift through popcorn to remove any unpopped kernels. It's no fun biting into a hard kernel when you're not expecting it!
*Let mixture cool some before beginning to form popcorn balls. Not only will it not burn your hands, the balls will form better since they will more easily stick together.
*Use a greased 1 cup measure to scoop out coated popcorn and form into balls.
*Place formed balls into greased muffin tins to keep shape while cooling.
*Use a long handled rubber spatula to gently fold marshmallow syrup into popcorn, adding one half of the syrup between stirring, making certain to dig underneath to get all pieces well coated.
*Use a large kettle to keep popcorn in and mix the syrup in.
*Rub hands with butter before shaping popcorn balls.



If you like these, you may also want look at~
Snowman Cupcakes
Brown Butter Toffee Cookies
Pumpkin Pie in a Cup
Chocolate Dipped Pretzel Sticks
Vanilla and Cinnamon Candied Nuts


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Vanilla and Cinnamon Candied Nuts

Have you ever seen, or better yet, smelled those vanilla, candy coated nuts that are sold at fairs or amusement parks? My nose has a keen sense for them. I will often overlook the ridiculous price and purchase a small pouch of them to snack on. Not only satisfying to a sweet tooth, they are filling so you don't need much of them.

I like to make theses candied nuts to garnish salads for a sweet surprising crunch. After candying the nuts, lightly chop and toss on salad. They pare nicely with a balsamic vinaigrette and goat cheese. A contrast of sweet and sour.

As we have been making gifts for teachers, I needed a small gift for a teacher who eats gluten-free. With all the vanilla and cinnamon we've used lately and a bag of almonds from Costco hardly used, I knew what to make. Pecans are popular and candy well, but I am not a fan of pecans {unless they are in a Honey Crunch Pecan Pie}. Try candying your favorite nut or a mix.

An added bonus of making these as a gift for someone is the aroma which will fill your home. It's pure vanilla heaven. Oh, and there will probably be a few bits of nuts leftover that won't quite fit the container you fill for gifting. Those are a fringe benefit, too.


Vanilla and Cinnamon Candied Nuts
2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla**
1/4 tsp cinnamon

Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir. Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned.

Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {10 minutes over medium~high heat}.  Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.

 *Update~ Some seem to have trouble getting the sugar to crystallize. {And many have left helpful comments with times and other tips.}
You must continue to stir and cook the nuts in the sugary syrup until it is ALL gone,  just candied nuts. {The picture below is just before crystallizing; syrup is bubbly but almost gone.}
This happens after about 10 minutes from adding the nuts to the boiling syrup while continuing to cook over medium~high heat, though it may take 15 minutes or more.  
The nuts will be difficult to stir because of the lack of liquid and the sticky coating, but it will not be burnt.  
REMOVE the pan from the heat before they burn once the liquid is gone, and spread them out to cool and harden.
This has been an easy process for me so I hope that it works for you! 

Here's a note from Jill {see her full comment below}~
"Just made these and I actually set a timer to see how long it took to crystallize. Mine only took 6 minutes. I don't know if its because I cooked them a little too high or if its because I'm 5200 feet above sea level. Either way they turned out pretty well."



Tips and Tricks~
*Double the recipe to have some on hand for holiday guests.
*Store nuts in air tight container for snacking or tossing in a salad.
*Use different spices. Perhaps cocoa and chili powder for a spicy blend.
*Soak pan for an hour to make clean~up easy.

**If making gluten~free, make certain vanilla is gluten~free.

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