Anne McAlpine – December 13, 2018

I had two requests this week to repeat my bits and bites recipe, so I have included it here. It is really easy to make and is a great little gift. I made a couple of batches this week. Do not use olive oil when making these as it really overpowers the other flavours.

I also made my sugared and spiced nuts as each year I give some to a couple of former co-workers and friends, and I include them with my workers’ gifts as I mentioned last week.

I also made both dark chocolate and white chocolate peppermint bark. It is really delicious and so very easy to make. The only problem with it is that I have to package it immediately or I would eat it all. I used chocolate chips when I made mine, but you could use the wafers or baking squares to equal one pound.

Carolle Lamontagne Hodgson gave me her recipe for sweet and salty mixed nuts and it is a good one. Carolle’s recipe is different from mine as it uses cinnamon and maple syrup, and who doesn’t love maple syrup? When I tried them, I didn’t have any maple sugar on hand, so I just used white sugar and they turned out well. Carolle stores them in canning jars with the screw top lids.

Bits and Bites

12 cups Cheerios

7 cups Shreddies

3 cups salted peanuts

9 cups pretzel sticks

4 Tbsp. Worcestershire sauce

1 Tbsp. garlic salt

1 Tbsp. celery salt

1 Tbsp. seasoning salt

1 ½ cup butter

¼ cup vegetable oil (NOT olive oil)

Combine the cereals, nuts and pretzels in a very large roasting pan. Melt butter in medium pan. Add oil and remaining ingredients. Stir. Drizzle over the cereal mixture. Toss well to coat and bake uncovered in a 250-degree oven for about 2 hours, stirring every 20 minutes. Cool. Store in airtight container. Makes about 31 cups.