CAMILLE BELL RECIPES

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SANTA'S NUTS



Santa's nuts image

These sugar and spice candied nuts are made with brown and white sugar, along with cayenne pepper and cinnamon to give it a little spice. If you bring these to a party, tell the host or hostess to hide them, or they will disappear!

Provided by CTV.CA

Categories     Appetizer

Total Time 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

1/2 pound pecan or walnut halves
1/3 cup brown sugar
2/3 cup white sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 egg white, room temperature

Steps:

  • Preheat oven to 300°F
  • Remove all the nut fragments and save them for a salad, leaving just the full halves. (Fragments will not have the proper nut-to-coating ratio).
  • In a medium bowl, mix sugars, salt, cayenne and cinnamon. Reserve.
  • In a large bowl, beat egg white until stiff. Add pecans and stir thoroughly so that every nut is completely coated. Sprinkle nuts with a quarter cup of the sugar mixture and stir until evenly coated. And another quarter cup and continue repeating until you have incorporated all the sugar mixture.
  • Line a cookie sheet with parchment paper. Add nuts by the handful, then one by one, turn them flat side down and separate them so that there is at least a quarter-inch of breathing space around each nut.
  • Bake for about 20 minutes, or until nuts are puffed up and a deep golden-brown colour. Remove from oven and let cool completely before removing from the tray.
  • Nuts will keep for a couple of weeks in a tightly sealed container (but only if nobody knows where they are hidden). Serve and enjoy!

CRISPY GARLIC ROAST POTATOES



Crispy garlic roast potatoes image

Buttery, garlicky, fluffy inside with crisp, golden edges… these roasted potatoes tick all our boxes! This fool-proof recipe, roasted potatoes are a simply delicious side dish that goes with anything.

Provided by CTV.CA

Categories     Side dish

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 7

6–8 medium (about 1–1.25 kg) yellow flesh potatoes
1 teaspoon baking soda
Kosher salt and black pepper to season
4 tablespoons olive oil
3 sprigs sage or rosemary
1/2 lemon, zested
Sour cream, for serving

Steps:

  • Preheat your oven to 450°F (230°C) and set the rack to the lowest position.
  • Halve or quarter the potatoes, place in a large pot and top with cold water.
  • Add the baking soda, season heavily with kosher salt and bring to a boil over high heat.
  • Cook until just fork tender, about eight to 10 minutes, then drain and allow to air dry.
  • Coat the bottom of a large rimmed baking sheet with two tablespoons of oil and place it on the bottom rack of the oven.
  • Lightly crush the garlic cloves just to burst the skin and transfer to the pot the potatoes were boiled in along with the potatoes and two tablespoons of oil.
  • Season with kosher salt and pepper. Using a rubber spatula or wooden spoon, gently toss the potatoes for one to two minutes to develop some of the potato starches.
  • Carefully remove the baking sheet from the oven and place the potatoes on in a single layer. Roast for 20 minutes or until the underside of the potatoes is a deep golden brown.
  • Meanwhile, rub the remaining oil onto the herbs and set aside.
  • Flip the potatoes over, add the herbs to the pan and continue to roast for 10 to 15 minutes or until crisp and golden.
  • Remove the potatoes from the oven, immediately grate over the lemon zest and season with more salt and pepper.
  • Transfer to a serving dish and serve with sour cream on the side. Enjoy!

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