1. THE BEST EVER!! Candied Cinnamon Carrots Ingredients: carrots, raw water, bottled, generic sugars, brown honey butter, without salt spices, cinnamon, ground salt, table Directions: Place the carrots and water in a pot with a fitted lid and cook the carrots until you can pierce with a fork but not TOO soft. Reserve 1 cup of the cooking water and drain the carrots. Return reserved water and carrots to the pot. Add the remaining ingredients and bring to a boil. Lower heat to a low simmer and continue to cook for 20-25 minutes. Source Archive
2. Quick Candied Walnuts Ingredients: butter, salted honey lemon juice, raw nuts, walnuts, english sugars, granulated spices, cinnamon, ground Directions: On the stove or in a microwave, melt butter, honey, and lemon juice together. Pour walnuts into butter mixture and toss to coat. In a Ziploc bag, add sugar and cinnamon. Transfer coated walnuts to bag and toss vigorously in sugar/cinnamon. Pour walnuts out onto baking sheet or other flat surface to dry fully. Source Archive
3. Candied Orange Walnuts Ingredients: sugars, granulated orange juice, raw orange juice, raw nuts, walnuts, english Directions: Bring sugar and orange juice to a rolling boil. Boil one minute. Add extract and walnuts. Stir well until evenly coated Pour walnuts onto wax paper. Let sit until dried. Store in airtight container. Source Archive
4. Carrot Salad with Ginger Ingredients: carrots, raw raisins, seeded orange juice, raw spices, ginger, ground Directions: Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight. Source Archive
5. Roasted or Candied Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt salt, table water, bottled, generic oil, olive, salad or cooking butter, without salt sugars, granulated spices, cinnamon, ground Directions: Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight. After seeds have soaked in saltwater, drain seeds but DO NOT RINSE! Pour seeds onto paper towels and blot dry. Preheat oven to 400 degrees. Line a shallow cookie sheet or jelly roll pan with aluminum foil. Combine olive oil and melted butter. Add the pumpkin seeds. ROASTED PUMPKIN SEEDS: After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes. Seeds should be golden brown and toasty, but not overdone when removing them from the oven. Let seeds cool before eating. Its hard but worth it! CANDIED PUMPKIN SEEDS: After combining the seeds with the oil/butter mixture, add the sugar and stir well. Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes. Due to the sugar content, this mixture tends to burn more easily. When seeds turn caramel in color, remove them from the oven. Spread hot seeds over wax paper or a greased cookie sheet to cool. We like to sprinkle ours with cinnamon! Source Archive
6. Candied Pecans Ingredients: butter, without salt syrups, corn, light sugars, granulated spices, cinnamon, ground salt, table nuts, pecans Directions: Stir together first 5 ingredients. Add pecans, toss to coat. Spread nuts on a large jelly roll pan. (I line mine with foil so cleanup is easy. Although, since discovering Silpat mats I use that now. Nothing sticks to them! I also use it for baking sticky cookies, this way the cookie doesnt make a sticky mess that burns onto the cookie sheet. They are a bit of an investment but so worth it.) Bake for 1 hour at 250 F, stirring every 15 minutes. Remove from oven. Let cool. Break apart and store in airtight container. Yield: 8 servings of 1/2 cup each Source Archive
7. Candied Pecans Ingredients: nuts, pecans water, bottled, generic sugars, brown Directions: Preheat oven to 375 degrees. Toss pecans with water, then brown sugar. Place nuts on a parchment-lined baking sheet; bake 5 to 8 minutes, until sugar is caramelized. Slide parchment with nuts off pan to cool; set aside. Source Archive
8. Vickys Pumpkin Pudding with Candied Pecans, Gluten, Dairy, Egg & Soy-Free Ingredients: syrup, maple, canadian corn, sweet, white, raw milk, fluid, 1% fat, without added vitamin a and vitamin d pumpkin, raw vanilla extract spices, cinnamon, ground spices, nutmeg, ground nuts, pecans butter, without salt sugars, brown Directions: Mix the maple syrup and cornstarch together in a pan until combined Whisk in the milk slowly over a medium heat. Keep whisking and let the mixture come to a boil for 1 minute Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick Take the pan off the heat and stir in the pumpkin, vanilla and spices. Add more maple syrup to taste Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat. Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired Source Archive
9. Candied Butternut Squash Ingredients: squash, winter, butternut, raw butter, without salt sugars, granulated spices, cinnamon, ground salt, table spices, pepper, black spices, cloves, ground Directions: Preheat oven to 375F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total. Source Archive
10. Pumpkin Biscuits with Candied Ginger Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground spices, nutmeg, ground salt, table butter, without salt milk, buttermilk, fluid, cultured, lowfat pumpkin, raw honey spices, ginger, ground Directions: Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside. Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator. Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist. Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2 thick 9 x 5 rectangle and dust the top of the dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2 thick 9 x 5 rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4 thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2 biscuit cutter, cut dough into 10 rounds. Place dough rounds 1 apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm. (Theyre really good with Cinnamon Honey Butter!) Source Archive
11. Sweet 'n Savory Candied Nut Mix Ingredients: oil, olive, salad or cooking nuts, walnuts, english strawberries, raw spices, paprika spices, cumin seed sugars, brown spices, paprika spices, cumin seed Directions: Mix all ingredients for the spice coating mixture in a small bowl and set aside. Lightly oil a large metal bowl. Put the mixed nuts in the oiled bowl and set aside. Over medium heat, melt the strawberry spread in a small saucepan. Stir in 2 tablespoons paprika and 2 tsp cumin. Continue cooking this mixture until it reads 230 to 240 degrees F on a candy thermometer. I know this might seem obvious, but DO NOT taste test this mixture, and take care not to spill any on your skin -- it will cause serious burns. As soon as mixture reaches temperature, remove from heat and carefully pour over nut mixture immediately. Stir mixture with a wooden spoon for even distribution of glaze. Cool glazed nuts for about 5 minutes, or until they are cool enough to handle. Sprinkle the spice coating mixture over them and stir to combine. Cool completely before packing in airtight containers. Source Archive
12. Candied Cranberry Clusters Recipe Ingredients: water, bottled, generic water, bottled, generic sugars, granulated cranberries, dried, sweetened spartan, real semi-sweet chocolate baking chips, Directions: In a small heavy-bottomed saucepan, mix together 1/2 c. of water and the sugar. Cook over medium heat till the sugar dissolves. Increase to high heat and cook till the sugar is golden brown amber in color. (Don't stir after you increase the heat.) Remove the caramel from the heat. Carefully stir in the remaining 2 Tbsp. of water. Be careful - the caramel is very warm and will sputter as the water is added. Stir the caramel till the bubbles subside. Working quickly, put about 10 cranberries in the caramel. Using 2 forks, coat the cranberries with the caramel. Remove the cranberry cluster (the caramel will make the cranberries stick together), drain off any excess caramel, and put the cluster on a wire rack. Continue with the rest of the cranberries, making one cluster at a time. There should only be a thin layer of caramel coating the cranberries. If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 - 10 seconds over medium-low heat. Let the cranberry clusters set till the caramel hardens, about 15 min. Heat the white chocolate in a double boiler over warm water, making sure which the water does not touch the bottom of the pan holding the chocolate. Whisk the chocolate till smooth. Dip the bottoms of the cranberry clusters into the melted white chocolate. Place on a baking tray and let the white chocolate set. The clusters are best eaten the day they are made. Store at room temperature. This recipe yields about 15 clusters. Source Archive