Today Show: Holiday Food Gifts
Better Homes & Gardens contributor Gesine Bullock-Prado was in Today’s Kitchen to share some DIY treat ideas for the holidays. Get her recipes for Marcona Almond Toffee and Cherry Pistachio Pralines. Plus, she made Candy Cane Toboggans and Polka Dot Cheesecake Sandwich Bars.
Today Show: Gesine Bullock-Prado Marcona Almond Toffee Recipe Ingredients
- 2 cups Butter
- 1 tsp Salt
- 1 cup roasted, salted Marcona Almonds
- 1 tsp Shortening
- 2 cups Sugar
- 1 tsp Vanilla
- 1 cup chopped White Baking Chocolate
Gesine Bullock-Prado: Today Show Marcona Almond Toffee Recipe Directions
- Line a large baking pan with foil and prepare it with cooking spray.
- Stir butter with salt, sugar, and vanilla on medium heat in a saucepan until boiling. Sugar should completely melt.
- Put a candy thermometer on the side of the pan and keep stirring for about 15 minutes, to 290 F.
- Pour toffee into your prepared pan and tip the pan edges to spread it in an even layer.
- Let this cool on a wire rack.
- Melt chocolate with shortening in a saucepan and spread this over the toffee layer using an offset spatula.
- Add almonds and let chill for a minimum of half an hour.
- Roughly chop into pieces and wrap in personalized containers for gift-giving.
Today Show: Gesine Bullock-Prado Cherry Pistachio Pralines Recipe Ingredients
Using a muffin tin is the key to creating a perfectly round shape for these treats. They will be easy to package in plastic with a simple bow. Friends and family will love to see all the fun ingredients inside.
- 1 tbsp fine shredded Lime Peel
- 1 cup Sugar
- 1 tbsp Unsalted Butter
- 1/8 tsp Cherry Oil
- 1/4 cup chopped Pistachios
- 1/4 cup Evaporated Milk
- 1/4 tsp Salt
- 2 drops Red Gel Food Coloring
Gesine Bullock-Prado: Today Show Cherry Pistachio Pralines Recipe Directions
- Prepare a dozen muffin cups (2 1/2” size) with cooking spray and add a pinch of lime peel to each. Add pistachios and reserve.
- Combine sugar with butter, oil, evaporated milk, food coloring, and salt in a saucepan on medium heat. Sugar should melt, and you want the mixture to boil.
- Use a candy thermometer and stir until the combination comes to 240 F.
- Quickly transfer this mixture into the prepared cups, dividing it as evenly as possible.
- Let it set for about 15 minutes before using an offset spatula to loosen each of the treats.