Category: Snacks

“Nut Butter” Rice Crispy Balls #SundaySupper

'Nut Butter' Crispy Balls

This week, Sunday Supper is looking at recipes for getting kids Back to School. While my kids are too young (they’re in daycare year round), I’m always on the look out for easy, healthy snacks and meals for my picky toddler. It’s especially difficult for me because daycare is nut-free – and my little one loves peanut butter, raw nuts, trail mix, etc.

In an effort to introduce some variety into her school snacks, I dug into my copy of Weelicious Lunches and picked out this healthy variation on the classic rice crispy treats. Much to my dismay, Little Miss. Picky wouldn’t even taste them, but my husband and I enjoyed these treats for a couple of weeks.

“Nut Butter” Rice Crispy Balls

Adapted from Weelicious Lunches (p. 298)

Makes 25-30 balls

Ingredients:'Nut Butter' Crispy Balls

  • 2/3 c. sunflower seed butter
  • 3/4 of 2/3 c. honey
  • scant 4 c. gluten-free brown rice crispy cereal

Combine sunflower seed butter and honey in a small sauce pan over medium-low heat. Stir constantly until the two are combined. Remove from heat and let cool slight.

Transfer the mixture to a large bowl. Fold in cereal until cereal is completely coated.

Lay wax or parchment paper on the counter. Use an ice cream scoop or two spoons to portion out rice crispy balls. Roll each ball between wet palms. If desired, individually wrap rice crispy balls in wax or parchment paper.

Store in an airtight container for up to two weeks.

Check out these other great back to school recipes from the Sunday Supper tastemakers.

Getting Started On School Days

Ideas for the Lunchbox

After School Snacks and Beverages

School Night Suppers

Sweets to End the Day

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spicy Espresso Dark Chocolate Almonds

Sweet and spicy espresso dark chocolate almonds are an irresistible munchie to serve during fall and winter entertaining.

I was really bummed to have to cancel our annual party last month due to heating issues (nothing like having a new house and losing your heat during a cold spell) and sickness. More than half of the food was prepped or prepared when we had to make the call to cancel. We’ve gradually been eating through the cookies and appetizers that I stashed in the freezer, but these almonds got forgotten about in the pantry. It’s a good thing they have a long shelf life.

Sweet and spicy espresso dark chocolate almonds are an irresistible munchie to serve during fall and winter entertaining.

I know that the holidays are now over, but I’m going to share with you a little tip anyway. I love to have some sort of special nut to serve a munchie for fall and winter parties or entertaining. Done right, a candied, spiced or roasted nut (or mixed nuts) are something unique and special – they always stand out from store-bought salted nuts. Plus, most variations can be made at least a week in advance, making it one less thing to do the weekend of the party.

Sweet, savory, or slightly spicy – I have a hard time staying away from candied or spiced nuts. And this recipe? Oooo, so good. I loved the dark chocolate and espresso combo, and the sweet heat from the cayenne – YUM!

The hands-on time for this recipe is quite short – just 5 minutes to mix up the coating and toss the almonds. Then you have the better part of 90 minutes to clean the house or work on other party or entertaining prep, stopping back just to give the almonds a quick stir. After the almonds cool, they’ll be tossed in cocoa powder, test tasted (a must!) and and then stored in an airtight container until serving. Easy peasy, right?

So pin this recipe for your fall and winter entertaining. And if you try it, be sure to snap a photo and post to social media with the hashtag #booksncooks. I look forward to seeing your version of it!

More recipes for candied and spiced nuts:

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Espresso Dark Chocolate Almonds

Spicy Espresso Dark Chocolate Almonds

Sweet and spicy espresso dark chocolate almonds are an irresistible munchie to serve during fall and winter entertaining.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 16 1-oz. servings
Calories 176 kcal
Author Books n' Cooks

Ingredients

  • 1 egg white
  • 1/4 c. granulated sugar
  • 2 Tbs. ground instant espresso or strong coffee (I like Starbucks Via)
  • 1/2 tsp. cayenne
  • 1 lb. whole raw almonds
  • 1/4 c. cocoa powder

Instructions

  1. Preheat oven to 250F. Line a baking sheet with parchment paper and set aside.

  2. Whisk together egg white and sugar until combined. Whisk in espresso and cayenne. Stir in almonds until evenly coated. Arrange in a single layer on prepared baking sheet.

  3. Bake for 1 hour. Flip almonds and return to the oven for another 30 minutes.

  4. Remove from oven and allow to cool. Toss in cocoa powder.

  5. Store in an airtight container. (Mine kept for a month.)

Recipe Notes

This recipe makes 1 lb. of nuts.

This recipe was adapted from Bell’alimento.
Sweet and spicy espresso dark chocolate almonds are an irresistible munchie to serve during fall and winter entertaining.

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

I don’t remember pumpkin picking with my family as a kid- I’m sure I did because I have memories of my dad carving pumpkins. At least one year, some grew in the compost ditch in our backyard from the previous year’s discarded pumpkins.

Anyway, last year, I decided that I wanted to make pumpkin picking with our children a family tradition. While my hubby initially rolled his eyes and went just to humor me, he enjoyed carving the pumpkin as much as I enjoyed the process of choosing a pumpkin (or more accurately, photographing the baby in the pumpkin field).

Roasting the pumpkin seeds was super easy and provided a great snack. I couldn’t walk by the counter without grabbing a few. My only regret is that the giant pumpkin had so few seeds in it!

Roasted Pumpkin Seeds

Adapted from Hezzi-D’s Books and Cooks

Ingredients:

  • 2 c. pumpkin seeds
  • 3 Tbs. unsalted butter, melted
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne powder

Preheat oven to 350.

Line a baking sheet with parchment paper.

In a medium bowl, toss all ingredients until pumpkin seeds are evenly coated.

Bake 30-45 minutes, stirring every 10 minutes or so, until pumpkin seeds are golden brown.

Remove from oven.

Serve hot or at room temperature.

Pumpkin seeds will keep stored in an airtight container for 3 days.

Coconut Cream Fruit Dip

A sweet and creamy dip topped with toasted coconut, this Coconut Cream Fruit Dip is like a big bowl of summer – perfect for BBQs and cookouts or days by the pool.

Coconut Cream Dip: A sweet and creamy dip topped with toasted coconut, this Coconut Cream Fruit Dip is like a big bowl of summer - perfect for BBQs and cookouts or days by the pool.

I know a lot of people aren’t fans of coconut, but I absolutely love it. The minute I saw this recipe, I started looking for an excuse to make it.

Let me tell you, I was not disappointed. This coconut cream fruit dip was a fabulous. The dip came together in about 5 minutes and was made completely in advance of Hazelnut’s first birthday party – an Alphabet-themed party. I’m still eating it, 3 days later, and it tastes as good as it did on day one. I upped the coconut flavor and added a bit of texture and garnish with some toasted coconut but you could leave it out if you prefer a smoother dip. Serve with your favorite fresh fruit (I used grapes, strawberries, mango and watermelon) for a healthy snack, light appetizer, or when the weather gets warmer, great addition to a BBQ, cookout, or lazy day by the pool.

 

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A sweet and creamy dip topped with toasted coconut, this Coconut Cream Fruit Dip is like a big bowl of summer – perfect for BBQs and cookouts or days by the pool.

Coconut Cream Fruit Dip

A sweet and creamy dip topped with toasted coconut, this Coconut Cream Fruit Dip is like a big bowl of summer – perfect for BBQs and cookouts or days by the pool.

Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Liz

Ingredients

  • 1-8 oz. package Neufchatel cream cheese at room temperature
  • 12 oz. cream of coconut
  • 6 oz. Cool Whip thawed
  • 1 c. shredded coconut lightly toasted

Instructions

  1. Whip cream cheese using a handheld mixer or stand mixer until smooth. Scrape down sides of bowl and add cream of coconut, mixing until completely combined. Fold in cool whip and almost all of the toasted coconut (reserve a couple tablespoons). Store in the fridge, and garnish with remaining toasted coconut right before serving.

Recipe adapted from My Baking Heart

Note: Cream of coconut can be found in your regular grocery store, near the drinks and mixers.