Holiday Snacks

Quick and easy snacks are a lifesaver to home cooks—especially during the holidays.

Quick and easy snacks are a lifesaver to home cooks—especially during the holidays. From our elegant Parmesan Pecans to our Chocolate Chow for kids, these recipes come together in minutes and leave you in the holiday spirit.

Savory Toasted Almonds: Preheat oven to 300F. Line a baking sheet with parchment paper. Combine 3⁄4 teaspoon ground cumin, 3⁄4 teaspoon ground ginger, 1 teaspoon salt, 2 tablespoons vegetable oil, a dash of hot sauce and 1 tablespoon honey in a large bowl. Stir in 11⁄2 cups whole almonds (with skins). Mix well. Spread in a single layer on pan. Bake 20 minutes, stirring once, or until lightly glazed. Cool in pan on wire rack. Store in airtight container.

Parmesan Pecans: Combine 1⁄3 cup finely grated Parmesan cheese and 1 tablespoon unsalted butter. Beat until smooth. Scoop small amount of butter mixture onto back of 1 pecan and spread. Press another pecan, back side in, into butter. Repeat with remaining pecans. Refrigerate if not serving at once. Do not make more than 2 hours ahead. Butter mixture yields enough to use with 1⁄4 pound pecan halves.

Chocolate Chow: Place 1 (12-ounce) bag chocolate chips in a large bowl; microwave on medium for 1 minute. Stir until chips are melted. Add 1⁄3 cup peanut butter; stir. Pour 6 cups Crispex cereal in a large bowl. Pour chocolate mixture over cereal; stir gently. Spoon 1 cup confectioners’ sugar in a large zip-top bag. Add cereal mixture and shake.

Sun-Dried Tomato Pesto: Place 6 garlic cloves in blender or food processor; pulse until chopped. Add 1 cup sun-dried tomatoes (rehydrated or oil-packed), 1⁄2 cup pistachios, 1⁄4 cup chopped basil, 1⁄4 teaspoon salt and pepper; process until coarsely chopped. Gradually add 3⁄4 cup extra-virgin olive oil and process until combined but not puréed. Stir in 1⁄2 cup finely grated Parmesan cheese. Store covered in refrigerator up to 1 month. Serve with pasta, chips, pork or beef.

Cranberry Cocktail Sauce: Place 11⁄2 cups fresh cranberries, 1⁄4 cup ketchup, 1⁄4 cup raspberry preserves, 1 teaspoon Tabasco (or to taste), 1 slice onion, 1 tablespoon prepared horseradish and 2 tablespoons honey in a food processor. Pulse until blended but still chunky. Serve with boiled shrimp or as a spread for turkey sandwiches.

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