Need a quick and easy gift for the holidays? Consumables are a great option. Here are three variations on a nutty theme.

I’ll be posting some other last minute food gift recipes later in the week.

Spicy Pecan Praline Bites

Author SP


  • 2 cups pecan halves
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tsp maple syrup
  • 1 tsp smoked habanero powder
  • 1 tsp salt


  1. Mix all ingredients together thoroughly. Spread mixture on a baking
  2. sheet with a silicone baking sheet.
  3. Bake at 350° for 20 minutes stirring a couple times.
  4. Remove from oven and cool completely. Store in airtight container.

Recipe Notes

I bump up the habanero powder quite a bit, but you could use less, or sub in cayenne or a less spicy option such as smoked paprika.

Candied Cashews

Author SP


  • 2 cups whole cashews
  • 1 egg white
  • 1 tsp water
  • 2/3 cup granulated white sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon


  1. Preheat oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper.

  2. Beat egg white with the water in a medium bowl until foamy and light.

  3. Add the cashews, sugar, salt and cinnamon to the bowl. Stir thoroughly; nuts should be completely coated.

  4. Spread the mixture as evenly as possible on the baking sheet. Bake for about 30 minutes or until nuts are beginning to caramelize.

  5. Remove from the oven and allow nuts to cool.  Store in an air tight container.

Chile Pecan Brittle

Author SP


  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups pecans
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon smoked habanero powder (or other chile powder)
  • 1 teaspoon baking soda


  1. Prepare a baking sheet with a silicone baking mat. Spray a silicone spatula with nonstick cooking spray. 

  2. Place sugar and corn syrup in a large microwave safe bowl. The mixture will expand quite a bit while cooking. 

  3. Microwave the uncovered bowl  on high for 4 minutes.

  4. Stir in pecans, butter, salt, vanilla and chile powder. Microwave on high for 4 minutes and 30 seconds.

  5. Working quickly, remove the bowl from the microwave and thoroughly stir in the baking soda. The mixture will foam.

  6. Rapidly pour the mixture onto the prepared baking sheet, spreading as thinly and evenly as possible.

  7. Allow to cool completely.

  8. Break the brittle into pieces and store in an air tight container.

Recipe Notes

I use a 1100 watt microwave. If using a lower-powered device, you will need to adjust the cooking time.

The spice level can be easily adjusted by varying the type and quantity of chile powder.

Clean up is most easily accomplished by first soaking the bowl and spatula in very hot water.