Hello, Friends! After years of baking goods for my friends and family, I decided to dip my toe into the baking world this year. I'm starting small, but with your help, I would love to build my way into a bigger business. For this holiday season, my baked goods will be available for direct order via e-mail. I would like to expand my operation to Etsy and Farmer's Markets in the coming year. Download the HilaryBee 2010 Catalog Here.
I will be offering:
Chocolate Gingerbread Mini Cake-Christmas in a cake. Fresh ginger, molasses, and chocolate chunks come together in this petite loaf. Drizzled with a decadent chocolate frosting.
Cake Pops-Cake bites on a stick, lovingly decorated for the holidays. Red velvet, chocolate, or yellow.
Pizzelle-The snowflake cookie from the Abruzzo region of Italy. Crispy, light, and not too sweet. Made to my Aunt Virginia's specifications. Choose from Vanilla, Amaretto, or Orange.
Double Decker Brownies-Half gooey brownie, half soft chocolate chip cookie. So good it should be illegal.
3C's Granola Bars-Granola goes gourmet. Dark chocolate paired with cashews and tart cherries. A delicious, but not sinful combination. Vegan.
The Works Holiday Basket- Beautifully decorated and filled to the brim with goodies. Two mini Chocolate Gingerbread Cakes, two Double Decker Brownies, six Pizzelle Cookies in an assortment of flavors, four 3C's Granola Bars, and a bouquet of six cake pops in assorted flavors.
Check out my catalog and please contact me via e-mail at hilarybee101@gmail.com if you are interested!
Recent Posts
Wednesday, November 24, 2010
Thursday, November 18, 2010
What to Eat When You Have a Cold
Do you have a cold? I do. It's about the right time for me- usually I get colds in late October. It didn't happen, so I knew the cold monster was gunning for me. This soup, Cider Onion Soup, is perfect for when you have a cold. I know, it's not chicken soup. Chicken soup, as prescribed by your mother or the food industrial complex is fine. But this soup is better. And it's vegetarian, because you know that's how I roll.
Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).
For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste
For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced
Gruyere Shavings (as you like, I like lots of cheese).
First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.
Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.
Top the soup with the croutons and cheese. Serve and relax.
Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).
For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste
For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced
Gruyere Shavings (as you like, I like lots of cheese).
First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.
Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.
Top the soup with the croutons and cheese. Serve and relax.
Tuesday, November 9, 2010
Announcing Hilary Bee Homemade!
It's the most wonderful time of the year. Full of candy canes, trimmings, and bows. And food. Delicious, delicious food. Would you like to add something special to your holiday? Send a special homemade gift to your family and friends? Treat yourself?
I am pleased to announce that Hilary Bee Homemade will offer a limited Holiday catalog of baked goods. Pizzelle, Apple Butter, Granola Bars, Holiday Cakes, Buckeyes, Cake Pops, and Chestnut candies. All made with the highest quality local and/or organic ingredients that I can find.
One of my offerings: Bejeweled Citrus Cake. A luscious, moist cake studded with fresh cranberries. The cranberries look like rubies in each slice.
The pizzelle cookies are a time honored tradition on the Italian side of my family, and I am honored to share them with you.
For my South Park readers. I hear that you are busy! Don't like to cook? Generally stressed? Afraid of your oven? Fear not. I am offering my services to help you develop a custom menu for your holiday party. I will come to your house and help you prepare a wonderful holiday meal for your friends and family. Or, maybe you're just hungry? I'll make you dinner in your kitchen. I'll give you the recipes and skills to make a healthful, homemade meal over and over again.
Soon, I will have an order form PDF and paypal button on my blog. I will also distribute a mailer via e-mail and facebook. It's kind of scary, but hopefully this is the opportunity to share my talent with the ones that I love.
I am pleased to announce that Hilary Bee Homemade will offer a limited Holiday catalog of baked goods. Pizzelle, Apple Butter, Granola Bars, Holiday Cakes, Buckeyes, Cake Pops, and Chestnut candies. All made with the highest quality local and/or organic ingredients that I can find.
One of my offerings: Bejeweled Citrus Cake. A luscious, moist cake studded with fresh cranberries. The cranberries look like rubies in each slice.
The pizzelle cookies are a time honored tradition on the Italian side of my family, and I am honored to share them with you.
For my South Park readers. I hear that you are busy! Don't like to cook? Generally stressed? Afraid of your oven? Fear not. I am offering my services to help you develop a custom menu for your holiday party. I will come to your house and help you prepare a wonderful holiday meal for your friends and family. Or, maybe you're just hungry? I'll make you dinner in your kitchen. I'll give you the recipes and skills to make a healthful, homemade meal over and over again.
Soon, I will have an order form PDF and paypal button on my blog. I will also distribute a mailer via e-mail and facebook. It's kind of scary, but hopefully this is the opportunity to share my talent with the ones that I love.
Wednesday, November 3, 2010
Hoppin' John
Any Meadowlark fans out there? Well, I love the Meadowlark restaurant. It's my favorite restaurant in any city, bar none. Even better that this gem happens to be in my own city.
I've attempted to knock off several Wiley creations, including an experiment creating my own ketchup, which was somewhat successful. But the Hoppin' John- a humble, black eyed pea stew- is my favorite item on the menu. I've made several variations of the stew, and I've even tried a much lauded Emeril Legasse recipe (which I found far too salty and served about 16!) Here is my variation, made in a slow cooker, so you can enjoy Hoppin' John any night of the week.
Makes 5-6 DINNER PORTIONS
1 Orange or Yellow Bell Pepper, diced
1 medium Yellow Onion diced
2 celery stalks with tops finely diced
1 bunch of Carrots, diced
3 Garlic Cloves minced
1 Jalapeno pepper, cut in half lengthwise
1 1/2 cup Dry Black Eyed Peas
32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
3 Bay Leaves
2 teaspoons Old Bay Seasoning
1 Sprig Fresh Thyme
4-6 servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
1 bunch Green Onions
1 bunch Collard greens, leaves stripped from stems
2-3 tablespoons White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.
Read more at Food52.
I've attempted to knock off several Wiley creations, including an experiment creating my own ketchup, which was somewhat successful. But the Hoppin' John- a humble, black eyed pea stew- is my favorite item on the menu. I've made several variations of the stew, and I've even tried a much lauded Emeril Legasse recipe (which I found far too salty and served about 16!) Here is my variation, made in a slow cooker, so you can enjoy Hoppin' John any night of the week.
Makes 5-6 DINNER PORTIONS
1 Orange or Yellow Bell Pepper, diced
1 medium Yellow Onion diced
2 celery stalks with tops finely diced
1 bunch of Carrots, diced
3 Garlic Cloves minced
1 Jalapeno pepper, cut in half lengthwise
1 1/2 cup Dry Black Eyed Peas
32 ounces low salt stock (I use homemade vegetable; chicken would be nice, too)
3 Bay Leaves
2 teaspoons Old Bay Seasoning
1 Sprig Fresh Thyme
4-6 servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
1 bunch Green Onions
1 bunch Collard greens, leaves stripped from stems
2-3 tablespoons White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.
Read more at Food52.
Friday, October 29, 2010
Luke's Pumpkin Pancakes with Cinnamon Butter
We're all friends here, right? Since we are, you will know how very much I love the Gilmore Girls. And I watch the episodes over and over. And it never gets old.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.
Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil
Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.
Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.
Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon
In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.
In Season 4 of the Gilmore Girls, Luke shocks Lorelei and Rory with Pumpkin Pancakes with Cinnamon Butter. Well folks, here they are. And if you are obsessive like me, you can watch the episode while enjoying these pancakes. And you have my permission to daydream about Luke eating them with you.
Pumpkin Pancakes with Cinnamon Butter
Adapted from Annie's Eats
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil
Combine the flour, brown sugar, baking powder, salt and spices in the bowl of a stand mixer. Combine the milk, pumpkin, egg and oil. Using the paddle attachment, slowly add the wet ingredients to the dry. Let the batter sit for about ten minutes.
Heat a skillet to make the pancakes. We like our pancakes a bit larger- but make them the size you prefer. Serve with maple syrup and cinnamon butter.
Cinnamon Butter
1 Stick of Butter
1 tbsp. brown sugar
1 tbsp. cinnamon
In a stand mixer with the whisk attachment, whip the butter, brown sugar and cinnamon. I put the finished butter in parchment paper and roll it up, to create a roll of butter. Place the roll in the fridge or freezer for easy slicing.
Saturday, October 23, 2010
Roasted Pears with Chai Spiced Creme Anglaise
Fancy dinner party? Meet fancy dessert.
This dessert screams holidays: cozy pears wrapped in a luscious, creamy sauce. The pears are a cinch- and the Creme Anglaise takes mere minutes to make. I've hacked Dorie Greenspan's version of Creme Anglaise by adding Chai tea, spices, and cinnamon. I love the idea of Earl Grey Creme Anglaise, too. The next time I make this there will be Early Grey.
Roasted Pears with Chai Spiced Creme Anglaise
Inspired by Sally Schneider and Dorie Greenspan
Roasted Pears:
4 Large Pears (I've used bosc and comice, both worked great)
Juice of Half a Lemon
1 Vanilla Bean
1 cup Pear Nectar
1 tablespoon Butter, diced.
Preheat oven to 375 degrees. Using a vegetable peeler, remove the skin from the pears. Hold the stem, and then peel downward for the best results. Halve the pears and remove the seeds with a melon baller. Use a paring knife to remove the woody remnants leading to the stem. Arrange pears with the scooped side up in a large roasting dish.
Squeeze lemon juice over pears. Place the lemon half in the roasting dish and pour the pear nectar on top. Top each pear with a piece of butter.
Slice the vanilla bean in half lengthwise and place it on top of the pears.
Roast the pears for 20 minutes. After 20 minutes, flip the pears over and baste them with the juices. Roast for another 10-15 minutes, until the pears are soft, but still hold their shape. Baste pears with the pan juices before serving.
Chai Spiced Creme Anglaise:
1 cup milk (2% or higher)
1 cup Heavy Cream
1/2 cup sugar
6 egg yolks
1 teaspoon Chai Tea
5 Black Peppercorns
2 Cinnamon Sticks
Fill a large glass bowl with ice cubes. Place a smaller bowl on top for the finished creme. Place the tea and peppercorns in a cheese cloth. Combine the milk and cream in a small saucepan. Place the cheesecloth and cinnamon sticks in the milk mixture. Bring mixture to a full boil.
In a medium size saucepan, combine the egg yolks and sugar. Whisk until the sugar is evenly distributed.
Once the milk boils, turn the heat off and remove the cheesecloth and cinnamon sticks. Slowly add about 1/4 a cup of the milk to the egg yolks to temper the yolks. Whisk vigorously!
Slowly pour the rest of the milk into the yolks while whisking. Turn the heat back on to medium-low. Never stop whisking or the mixture will stick to the bottom of the pan. The mixture will start to thicken after about 2 minutes. Test the creme on the back of a wooden spoon with a finger. If the mixture is ready, it will cling to the spoon and won't run into the track.
Pour the mixture into the bowl. Refrigerate overnight in an airtight container. It will thicken and the flavors will blossom if you are patient enough to wait (I rarely am).
When ready to serve, spoon about 1/4 cup of the sauce onto a dessert plate or shallow bowl. Place one or two pear halves on top. Drizzle with the pear pan juices. Enjoy!
Read more at Food52
This dessert screams holidays: cozy pears wrapped in a luscious, creamy sauce. The pears are a cinch- and the Creme Anglaise takes mere minutes to make. I've hacked Dorie Greenspan's version of Creme Anglaise by adding Chai tea, spices, and cinnamon. I love the idea of Earl Grey Creme Anglaise, too. The next time I make this there will be Early Grey.
Roasted Pears with Chai Spiced Creme Anglaise
Inspired by Sally Schneider and Dorie Greenspan
Roasted Pears:
4 Large Pears (I've used bosc and comice, both worked great)
Juice of Half a Lemon
1 Vanilla Bean
1 cup Pear Nectar
1 tablespoon Butter, diced.
Preheat oven to 375 degrees. Using a vegetable peeler, remove the skin from the pears. Hold the stem, and then peel downward for the best results. Halve the pears and remove the seeds with a melon baller. Use a paring knife to remove the woody remnants leading to the stem. Arrange pears with the scooped side up in a large roasting dish.
Squeeze lemon juice over pears. Place the lemon half in the roasting dish and pour the pear nectar on top. Top each pear with a piece of butter.
Slice the vanilla bean in half lengthwise and place it on top of the pears.
Roast the pears for 20 minutes. After 20 minutes, flip the pears over and baste them with the juices. Roast for another 10-15 minutes, until the pears are soft, but still hold their shape. Baste pears with the pan juices before serving.
Chai Spiced Creme Anglaise:
1 cup milk (2% or higher)
1 cup Heavy Cream
1/2 cup sugar
6 egg yolks
1 teaspoon Chai Tea
5 Black Peppercorns
2 Cinnamon Sticks
Fill a large glass bowl with ice cubes. Place a smaller bowl on top for the finished creme. Place the tea and peppercorns in a cheese cloth. Combine the milk and cream in a small saucepan. Place the cheesecloth and cinnamon sticks in the milk mixture. Bring mixture to a full boil.
In a medium size saucepan, combine the egg yolks and sugar. Whisk until the sugar is evenly distributed.
Once the milk boils, turn the heat off and remove the cheesecloth and cinnamon sticks. Slowly add about 1/4 a cup of the milk to the egg yolks to temper the yolks. Whisk vigorously!
Slowly pour the rest of the milk into the yolks while whisking. Turn the heat back on to medium-low. Never stop whisking or the mixture will stick to the bottom of the pan. The mixture will start to thicken after about 2 minutes. Test the creme on the back of a wooden spoon with a finger. If the mixture is ready, it will cling to the spoon and won't run into the track.
Pour the mixture into the bowl. Refrigerate overnight in an airtight container. It will thicken and the flavors will blossom if you are patient enough to wait (I rarely am).
When ready to serve, spoon about 1/4 cup of the sauce onto a dessert plate or shallow bowl. Place one or two pear halves on top. Drizzle with the pear pan juices. Enjoy!
Read more at Food52
Wednesday, October 20, 2010
Older and Nuttier
Last week Mr. Radar threw me a birthday party. It was wonderful, full of family and friends and delicious food. My three favorite things.
My parents sent flowers, and Mama Bee raided HilaryBee's Amazon.com wishlist!. I got a new tart pan, a new pie dish and **drum roll please!!** Dorie Greenspan! Okay, Dorie didn't show up at my door, but I did get her book, Baking from My Home to Your's Wow, right? I know, I'm super lucky. I've already made and hacked a number of Dorie's recipes, more on that next post!
We took lots of food to the party, but in particular I wanted to share this recipe for homemade nut mix. I know that premixed nuts can be found in any grocery store. But this is better. Much, much better. It's spicy, sweet, savory, and a little herby. I think you'll like it!
Go to a store where you can buy bags of raw or unsalted nuts cheaply. I went to Trader Joe's and bought almonds, cashews, and peanuts. I like almonized peanuts, but roasted will do. (Almonized peanuts are first boiled then roasted in oil. I recommend them because they are crispier and have a deep flavor). Use any combination of nuts you like- I think pecans would be lovely, but since I'm allergic they weren't included in my mix.
Sweet and Spicy Party Nuts
Adapted from Shutterbean
1 1/2 cups Raw Almonds
1 1/2 cups Raw Cashews
4 1/2 cups Almonized Peanuts
1 Tablespoon Cayenne Pepper
1 Tablespoon Kosher Salt (Diamond Brand preferred)
1 Tablespoon fresh Thyme (about 3-4 sprigs stripped)
1 Tablespoon of Rosemary (fresh or dried)
1 teaspoon Black Pepper
2 Tablespoons Light Corn Syrup
2 Tablespoon Dark Brown Sugar
Preheat oven to 350. Line two flat baking sheets with parchment paper and set aside.
Combine the corn syrup, cayenne, salt, and black pepper in a large bowl. Chop the herbs finely and add to the spice mixture. Mix thoroughly to combine. Add the nuts to the bowl and stir to combine. Use a wooden spoon to ensure the nuts are evenly coated.
Spread the nuts onto the baking sheets in a thin layer. Then sprinkle the brown sugar on top. Do not mix- just dust the brown sugar over the nuts.
Bake for 15-20 minutes, until the nuts are fragrant and the corn syrup is no longer sticky.
Store for up to two weeks in an airtight container.
My parents sent flowers, and Mama Bee raided HilaryBee's Amazon.com wishlist!. I got a new tart pan, a new pie dish and **drum roll please!!** Dorie Greenspan! Okay, Dorie didn't show up at my door, but I did get her book, Baking from My Home to Your's Wow, right? I know, I'm super lucky. I've already made and hacked a number of Dorie's recipes, more on that next post!
We took lots of food to the party, but in particular I wanted to share this recipe for homemade nut mix. I know that premixed nuts can be found in any grocery store. But this is better. Much, much better. It's spicy, sweet, savory, and a little herby. I think you'll like it!
Go to a store where you can buy bags of raw or unsalted nuts cheaply. I went to Trader Joe's and bought almonds, cashews, and peanuts. I like almonized peanuts, but roasted will do. (Almonized peanuts are first boiled then roasted in oil. I recommend them because they are crispier and have a deep flavor). Use any combination of nuts you like- I think pecans would be lovely, but since I'm allergic they weren't included in my mix.
Sweet and Spicy Party Nuts
Adapted from Shutterbean
1 1/2 cups Raw Almonds
1 1/2 cups Raw Cashews
4 1/2 cups Almonized Peanuts
1 Tablespoon Cayenne Pepper
1 Tablespoon Kosher Salt (Diamond Brand preferred)
1 Tablespoon fresh Thyme (about 3-4 sprigs stripped)
1 Tablespoon of Rosemary (fresh or dried)
1 teaspoon Black Pepper
2 Tablespoons Light Corn Syrup
2 Tablespoon Dark Brown Sugar
Preheat oven to 350. Line two flat baking sheets with parchment paper and set aside.
Combine the corn syrup, cayenne, salt, and black pepper in a large bowl. Chop the herbs finely and add to the spice mixture. Mix thoroughly to combine. Add the nuts to the bowl and stir to combine. Use a wooden spoon to ensure the nuts are evenly coated.
Spread the nuts onto the baking sheets in a thin layer. Then sprinkle the brown sugar on top. Do not mix- just dust the brown sugar over the nuts.
Bake for 15-20 minutes, until the nuts are fragrant and the corn syrup is no longer sticky.
Store for up to two weeks in an airtight container.
