Baklava Butter

I adore Baklava. I’ve never met one I didn’t like! But as far as making it, I’m not sure I have the patience, with all the layering that needs to be done. And then, after making it, I’d want to eat all of it! It’s so sweet and nutty--completely addicting. How could I turn it away, with all of those nuts, the sweet honey, and the crunchy, paper thin layers of phyllo dough?

I’ve found a way to get all of my favorite things from Baklava, without all of the work. How does it taste? Nutty, crunchy, sweet--but not too sweet, and there’s the telltale signature spice, cinnamon. I don’t see how I can go any amount of time without this in my kitchen.

The other day, while out shopping with Billy, I stopped to check out the cooking mags. I have an addiction, ok? I know, you do, too! The rack was filled with comfort food related issues for slow cookers (of which I don’t have) and casseroles (Billy strongly dislikes casseroles of almost any kind). I saw an issue of Cuisine at Home, which I’ve only ever picked up once or twice. But skimming through it, I saw quite a few promising recipes.

I didn’t even pick the magazine up to read it until a few days later when we got some free time. This recipe for Baklava Butter nearly jumped off the page while screaming my name. It’s true! I went out almost right away and got the nuts to make it.

Speaking of nuts, I know they can be expensive. Trader Joe’s has very reasonable prices on nuts if you’re near one. Whole Foods allows you to buy just the amount you need in the bulk foods aisle. If these aren’t options for you, try your nearest natural foods store. They’ll likely have a bulk food section. If none of these options are going to happen for you, then pick up the nuts you can. I’m sure this spread would be just as fantastic if you can only get one or two types of the nuts.

Don’t even get me started on the health benefits of nuts! By now, you should already know how fabulous they are for you, but if you don’t, check out this site. Every single nut in this recipe is so good for you! And it’s sweetened only with honey. Best part? You don’t have to mess around with blanching and skinning the nuts. Plus, it’s a no bake, quickie snack. So make some!

Baklava Butter

Makes just over 2 cups.
Adapted from Cuisine at Home.

1 cup almonds
2/3 cup walnuts
2/3 cup cashews
2/3 cup shelled pistachios
1/2 cup honey (Use organic! Cheap honey is full of nasty hidden chemicals and HFCS.)
1/2 cup water
Couple pinches kosher salt
1 tsp ground cinnamon

Pulse all of the ingredients in a food processor about 20-30 times. you still want to have some of the nutty texture, so don't overdo it.

Store in an airtight container in the fridge.

Note: All of the nuts I used were roasted, not raw. You can certainly use raw if you'd like, and combined with honey, can be a raw spread for you to enjoy! If any of the nuts are salted, taste for seasoning before you add some salt.

So simple!

• Serve this with your favorite bread, bagel, roll, etc.
• Billy chose to swirl some into some Greek yogurt and said it was amazing. A must try!

Chocolate Pretzel Haystacks, Two Ways

Chocolate craving! Crunchy, sweet/salty-ish would be good, too. Chocolate-check. Pretzels-check. Dried fruit-check. Nuts-check! Count down to snacks in 5..4..3..2..1…

These are so easy, your little kids could make them. I saw a recipe in a magazine and realized--damn, I always forget how simple haystacks are! They make a quick snack, great for after school, or anytime, really. Like I said, easy for the kids, too--and so versatile! I’m going to make more and change them up. I’ll bet you even have the stuff on hand for these.

This one’s not snobby, pretentious, or made with 10 kitchen tools, 13 pans, and 20 techniques. There’s no being stuck up when it comes to haystacks, is there? They’re simple, good old snacky-type snacks. They’re not fancy, and they’re certainly nothing new--but they sure taste great!

So-this snack covers it all: crunchy, sweet, salty, good--and easy! I’ve been snacking on them all week. Really, they’re even sort of good for you--what with the bittersweet chocolate, dried fruit, almonds and low fat pretzels. Nearly guilt-free!

Chocolate Pretzel Haystacks

Adapted from Family Circle
Makes 2 large sheets full--about 30? (I forgot to count!)

1 1/2 cups dried fruit (I used a gorgeous blend from Trader Joes--Golden Berry Blend: Golden Raisins, Cherries, Cranberries & Blueberries)
1 1/2 cups sliced almonds
2 cups broken up thin pretzel sticks
8-10 oz bittersweet chocolate chips (I always use Ghirardelli Bittersweet Chocolate Chips)
Optional: I added about a capful (1/2-3/4 tsp?) of almond extract to the melted chocolate-just stir it in!

Line 2 baking sheets with parchment paper, wax paper, or even foil.

Stir together the dried fruit, almonds, and pretzels. Set aside.

In a medium sized microwave safe bowl, melt the chocolate chips. Heat for one minute to start, them in 15-30 second increments, stirring after each time, till the chips are all melty. Add the extract if you want to.

Stir the fruit/nut/pretzels into the melted chocolate--use a rubber spatula, and fold them all in until completely coated. Using a spoon, drop mounds of the chocolaty/salty/sweet/crunchy goodness on to the lined sheets. I even sprinkled one sheet of haystacks lightly with kosher salt. Optional, but I'll throw it out there for you to decide!

Set aside to let them cool. I didn't need to throw them in the fridge, thank goodness. (Who can fit two full size baking sheets in their fridge? If you can, don't tell me. I don't want to know.) After about 15 minutes, they were fine. Summertime? Yeah...make room in the fridge, please!

Store in an airtight container.

Bonus Recipe!  Which, to be honest, I almost feel silly calling a recipe, because it’s so simple, but if you’re interested… And really, these aren’t at all very good for you. What? Don’t look at me that way. They don’t all have to be good for you--where’s the fun in that?

So--I finished writing this post, or so I thought, then realized I had some good stuff to make another batch of these, and you know, change it up a bit--so I ran (Really, I ran. Knocked a couple dogs out of the way in the process.) into the kitchen and whipped these up in no time at all. (Ok, I didn’t really run. But I walked with purpose.)

Chocolate Peanut Butter Pretzel Haystacks

4 oz Nutter Butter Bites cookies, coarsely broken up
1 1/2 cups peanuts (lightly salted, roasted-but use what you've got)
2 cups broken pretzel sticks
1/2 cup Heath Toffee Bits
11.5 oz bag Ghirardelli Milk Chocolate Chips

Follow the same directions as above!  They remind me of Snickers, sort of. Chocolaty, peanutty--so good!

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So, yeah--no food snobbery allowed with these. They are what they are. Bits of good things, all mixed up, and doused in chocolate. Simple. Get an easy candy fix this way. Mix them up-take a trip through your pantry and see what you’ve with. Enjoy!