‘Tis the season for showing friends, family, and neighbors how much they mean to you. (Not to mention teachers, coworkers, and the UPS guy.) This time of year, we like to have thoughtful gifts on hand that are as easy to make as they are to give.
These are some of our favorites. Just add Epicurean Butter, some pretty packaging, and you’re ready for the holidays!
Caramel Sea Salt Granola
2 cups old-fashioned oats
1 cup sliced almonds
1 teaspoon ground cinnamon
¼ teaspoon salt
3 ounces Epicurean Caramel Sea Salt Butter
¼ cup lightly packed brown sugar
¼ cup honey
1 teaspoon pure vanilla extract
Preheat the oven to 400°. Line a baking sheet with foil and spray with nonstick cooking spray.
Mix the oats, almonds, cinnamon, and salt in a medium bowl. Combine the butter, sugar, and honey in a saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove from the heat and stir in the vanilla. Pour the butter mixture over the oats and stir until coated. Turn out onto the pan and spread evenly.
Bake until the top is crisp and golden brown, 15 to 20 minutes. Transfer to a rack and cool. Crumble into pieces.
Chili Lime Spiced Cashews
3 ounces Epicurean Chili Lime Butter, melted
1 teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon cayenne pepper
4 cups (about 1 pound) cashews
Preheat oven to 300°. Whisk butter, salt, chili powder, and cayenne in a medium bowl. Add cashews and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until cashews are toasted and fragrant, 25–30 minutes.
Cinnamon & Brown Sugar Chocolate Truffles
4 cups semi-sweet chocolate
1 1/3 cups heavy cream
1 teaspoon vanilla extract
6 ounces Epicurean Cinnamon & Brown Sugar Butter, softened
2 cups natural cocoa powder for rolling
Melt chocolates together. Separately heat cream to a bare simmer and place in bowl. Add melted chocolate to cream and gently stir to combine. Add room temperature butter and stir.
Pour mixture into a container and cover with plastic wrap. Refrigerate until firm.
Using small cookie scoop, scoop balls onto a pan. Roll each ball in latex gloved hands into a smooth ball and then roll around in cocoa powder to coat. Refrigerate until ready to give.