Holiday snacking with a local twist
I make spicy sugared nuts at the holidays in volumes—six to eight pounds at a time—to share with friends during the holidays. Here’s my recipe. It’s very easy, and (if you don’t eat them all first) the leftover pieces are great on salads.
Supper with Santa at The Shark Reef Café
Tasty Wednesdays: Sweet and Spicy Pecans at Los Poblanos Historic Inn & Organic FarmMore Recommented Events ››