Kylee’s Kitchen shares easy and inexpensive edible gifts for holidays

Tis the season of giving. And depending on your situation, all of the giving can really add up. It can become pretty pricey once you start to buy gifts for teachers, co-workers, friends, etc. That's why I recommend making edible treats for your family and friends. Not only will they be impressed, but you'll actually save some money.

Cinnamon Candied Pecans

Yield: Makes 4 cups

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 16 ounces (about 4 cups) unsalted pecans halves

Directions

  1. Preheat oven to 300 degrees Fahrenheit. Line large baking sheet with parchment paper and set aside.
  2. In medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
  3. In large bowl, whisk egg white and vanilla together until frothy. Add pecans and gently toss until they're well-coated. Add tfe sugar and cinnamon mixture and toss until pecans are covered.
  4. Spread pecans out in single layer on prepared baking sheet. Bake for about 40 minutes, stirring after 20 minutes.
  5. Remove from oven and let cool on baking sheet. When completely cool, store in airtight container.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Mexican Hot Chocolate Coated Almonds

Yield: Makes 2 cups

Ingredients

  • 2 cups almonds
  • 1 Tablespoon Challenge butter
  • 2 ounces chocolate (milk or dark)
  • 4 Tablespoons cocoa powder + 1 Tablespoon for dusting
  • 2 Tablespoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Directions

  1. Melt butter in a medium saucepan on low heat. Add chocolate and stir frequently until just melted.
  2. Add almonds and stir to coat evenly; remove from heat.
  3. Combine cocoa powder, cinnamon, salt, and cayenne in bowl.
  4. Dump almonds and powder mixture into container with lid. Vigorously shake until almonds are coated with powder.
  5. Pour almonds onto baking sheet and sprinkle with cocoa powder to ensure all almonds are evenly coated.
  6. Let cool and then store in airtight container.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Hot Chocolate on a Stick

Yield: Makes about 12 servings

  • 16 ounces good quality milk or dark chocolate
  • 1/2 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • Mini marshmallows

Directions

  1. In a microwave-safe bowl, melt chocolate in 30 second intervals.
  2. Stir in powdered sugar, cocoa powder, and salt.
  3. Spoon mixture into silicone baking cups and top with mini marshmallows
  4. Press plastic spoon into center of each cup and let set for several hours.
  5. Serve by heating up 8 ounces of milk and letting hot chocolate stick sit in milk for several minutes before serving.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Super Quick Caramel Corn

Yield: Makes about 8 servings

Ingredients

  • 16 cups popped popcorn (microwave, stove-popped or store-bought)
  • 1 cup brown sugar
  • 1/2 cup Challenge butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon baking soda

Directions

  1. Place popped popcorn in large microwave-safe bowl.
  2. Combine brown sugar, butter, and corn syrup in microwave-safe bowl and microwave covered bowl on high for 2 minutes.
  3. Remove from microwave and stir for 30 seconds
  4. Put covered container back in microwave and cook for an additional 3 minutes
  5. Remove from microwave, add baking soda and stir for 30 seconds. Mixture will thicken.
  6. Pour mixture over popped popcorn and shake bowl of popcorn.
  7. Put bowl of popcorn in microwave for 1 minute; remove bowl and shake.
  8. Put bowl of popcorn back in microwave and heat for an additional 45 seconds; remove bowl and shake.
  9. Put bowl of popcorn back in microwave and heat for an additional 30 seconds; remove bowl and shake.
  10. Pour popcorn on baking sheet covered in wax paper to cool for half hour. Store in airtight container.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

Photo courtesy of Kylee Wierks of Kylee's Kitchen

M&M Pretzel Hugs Bites

Ingredients

  • 1 bag of waffle pretzels
  • 1 (12 ounce) bag of Hershey's Hugs
  • 1 (9.9 ounce) bag of M&Ms

Directions

  1. Preheat oven to 200 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Align pretzels on baking sheet.
  4. Place a Hershey candy on each of the pretzels.
  5. Put baking sheet in oven for 4 minutes or until candies just start to melt.
  6. Remove baking sheet from oven.
  7. Carefully place a candy in the center of each soft Hershey and press down to spread the chocolate
  8. Place the baking sheet in the refrigerator until the chocolate has set (about 15 minutes).
  9. Store in an airtight container.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen