Snacks will make your trivia night a winner new hampshire gas in babies how to get rid of it

#

You’re all ready for trivia night. You know who won the Battle of Waterloo (the Duke of Wellington). You know the tallest building in the United States (One World Trade Center). You know how many sentences there are in the Gettysburg Address (10).

Anyone can stop at their local grocery store and pick up a plastic box of cookies to bring, and many people do. But that is merely perfunctory, a no-thought solution to an immediate need. Surely, your trivia teammates would be happier if you brought in some nice, homemade snack, particularly if you don’t know how many teaspoons there are in a gallon (768).

To be a winner in your trivia snack-making, you only have to remember a few guidelines: It should be something you can eat with your fingers, it should be relatively quick to make and it should not be particularly good for you. Crudites can wait for another occasion.

A savory treat came next, Chipotle and Rosemary Roasted Nuts. I’d first had the thought of trying to re-create the addictive goodness of Beer Nuts, but then I stumbled upon this recipe by Ina Garten, and it sounded so good I simply had to try it.

It is even better than it sounds, though I should point out that it is also not inexpensive. The recipe mixes together cashews, walnuts, pecans and almonds, none of which is cheap. The nuts are glazed with brown sugar, orange juice and maple syrup, and then dusted with chipotle powder and minced fresh rosemary leaves (Rosemary Clooney’s first million-selling No. 1 hit was “Come On-a My House").

I began with an off-brand version of Chex Mix, and I’m not entirely certain the 50 or 60 cents I saved was worth it. I emptied a full bag onto a baking sheet lined with parchment paper and covered the pieces with melted chocolate and melted peanut-butter chips. I mixed the goo all together, spread it back out into a single layer, more or less, and placed it in the refrigerator to set before breaking it up into bite-sized chunks.

As it turns out, it’s not hard. All you have to do is melt together some butter, brown sugar and corn syrup. Stir in the Nutella and add a dash of baking soda and a splash of vanilla. Mix that all together with some popped popcorn and bake it until the sauce dries onto the kernels.

2. In a large bowl, combine the cashews, walnuts, pecans, almonds, vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt, and toss again.

3. Spread the nuts in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring twice, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt (use 1 teaspoon if the cashews were salted) and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or at room temperature. Store in airtight containers at room temperature.

You’re all ready for trivia night. You know who won the Battle of Waterloo (the Duke of Wellington). You know the tallest building in the United States (One World Trade Center). You know how many sentences there are in the Gettysburg Address (10).

Anyone can stop at their local grocery store and pick up a plastic box of cookies to bring, and many people do. But that is merely perfunctory, a no-thought solution to an immediate need. Surely, your trivia teammates would be happier if you brought in some nice, homemade snack, particularly if you don’t know how many teaspoons there are in a gallon (768).

To be a winner in your trivia snack-making, you only have to remember a few guidelines: It should be something you can eat with your fingers, it should be relatively quick to make and it should not be particularly good for you. Crudites can wait for another occasion.

A savory treat came next, Chipotle and Rosemary Roasted Nuts. I’d first had the thought of trying to re-create the addictive goodness of Beer Nuts, but then I stumbled upon this recipe by Ina Garten, and it sounded so good I simply had to try it.

It is even better than it sounds, though I should point out that it is also not inexpensive. The recipe mixes together cashews, walnuts, pecans and almonds, none of which is cheap. The nuts are glazed with brown sugar, orange juice and maple syrup, and then dusted with chipotle powder and minced fresh rosemary leaves (Rosemary Clooney’s first million-selling No. 1 hit was “Come On-a My House").

I began with an off-brand version of Chex Mix, and I’m not entirely certain the 50 or 60 cents I saved was worth it. I emptied a full bag onto a baking sheet lined with parchment paper and covered the pieces with melted chocolate and melted peanut-butter chips. I mixed the goo all together, spread it back out into a single layer, more or less, and placed it in the refrigerator to set before breaking it up into bite-sized chunks.

As it turns out, it’s not hard. All you have to do is melt together some butter, brown sugar and corn syrup. Stir in the Nutella and add a dash of baking soda and a splash of vanilla. Mix that all together with some popped popcorn and bake it until the sauce dries onto the kernels.

2. In a large bowl, combine the cashews, walnuts, pecans, almonds, vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt, and toss again.

3. Spread the nuts in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring twice, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt (use 1 teaspoon if the cashews were salted) and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or at room temperature. Store in airtight containers at room temperature.