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    Yields Approximately 1 cup (heaping full)
     
    This simple and easy recipe creates a sweet and crunchy snack that you can enjoy all on its own or add it to popcorn, pretzels or cereal mix…Candied Pistchios: Another tasty recipe from the SugarBaby Brown Sugar Kitchen!
     
    What You Need
    1 cup raw pistachio nuts, shelled
    1 Tbsp liquid honey
    1 ½ Tbsp water
    2 Tbsp golden brown sugar
    Pinch of salt
    ¼ cup Demerara brown sugar
     
    What To Do
    1. Preheat the oven to 350 degrees F.
    2. In a small glass bowl, mix together the honey, water, golden brown sugar until smooth.
    3. Toss the pistachio nuts and Demerara sugar in the honey mixture, stirring until well coated.
    4. Thinly spread the dressed nuts onto a parchment lined cookie or baking sheet in a single layer and bake until nuts are bubbling and golden brown, approximately 8-10 minutes.
    5. Allow the nuts to cool to room temperature and harden.
    6. Break into smaller pieces and add to pretzels, popcorn or cereal snack mixes.
     
    Sweet Advice
    • This recipe can be used for any type of snack nuts (peanuts, whole almonds, cashews).
    • If the nuts are somewhat sticky and hard to break apart once cooked and cooled then the honey to water ratio was incorrect or they weren’t spread thin enough. They can still be used but it will take more time to separate them.
     
     

     

     

  • Let nature do the work for you so you can just sip, relax and enjoy! Sun-soaked Tea: Another refreshing recipe from the SugarBaby Brown Sugar Kitchen!
     
    What You Need:
    3-4 favourite flavour of tea bags or loose tea and medium sized tea infuser (also called tea ball or tea maker)
    12 cups of water
    Glass container with lid 
    ½ cup light or golden brown sugar
     
    What To Do:
    1.      Fill your container with water and add the tea bags or tea infuser containing the loose tea.
    2.      Let soak in the sun for a few hours then stir in the brown sugar.
    3.      Serve over ice with lemon slices.
     
    Sweet Advice:
    *Add a splash of bourbon and a sprig of mint to create refreshingly adult concoction.

     

  • Perfect for those crisp winter days after a few hours on the rink and you need to warm yourself from the inside out! Mulled Sweet Cider: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You Need

    4 cups apple cider or apple juice
    1/4 cup brown sugar
    1 teaspoon whole cloves
    1 teaspoon whole allspice
    3 to 4 cinnamon sticks

    What To Do

    1. Combine all the ingredients and simmer on low heat for one hour.
    2. Strain and continue to simmer until ready to serve.

    Sweet Advice

    • Using whole spices rather than ground prevents the cider from getting cloudy.
    • For convenience try using a crock-pot or slow cooker on low to medium heat.
    • Gift idea: Once the cider has cooled, pour into an attractive glass container or Mason jar. Print out the recipe on a tag and attach to the jar with ribbon.
  • Yields: 7-8 cups

     Nothing tastes better on a hot day than a long, cool glass of lemonade. This lemon-flavoured simple syrup uses brown sugar for a smoother taste, can be stored in the fridge for two weeks. It means you can have fresh lemonade any time you want without having to squeeze lemons every time! Homemade Lemon Syrup: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You Need

    10 to 12 lemons
    4 cups sugar
    4 cups golden sugar
    8 cups of boiling water

    What To Do

    1. Cut lemons in half and squeeze juice into a small bowl.
    2. Pour squeezed juice into a large saucepan through a strainer or cheesecloth to remove seeds and pulp.
    3. Add the boiling water and sugars and heat over low to medium heat until the sugar is dissolved.
    4. Remove pan from heat and let cool.

    To Make Lemonade:

    1. Mix one cup lemon syrup to four cups of water. Adjust sweetness to your liking by either adding more syrup or water either way.
    2. Pour over ice and garnish with a freshly cut lemon slice or wedge.

    Sweet Advice

    • If you like pulp, then don’t bother to use a strainer, just pick out any seeds before carrying on with the recipe.
    • Enjoy a hint of pink by adding a splash of grenadine or blackberry syrup.
    • For a delicious summer cocktail, serve in a pre-chilled 500 ml Mason jar with your favourite vodka and a maraschino cherry!
    • Substitute limes for lemons to create homemade limeade. Garnish with a fresh sprig of mint.
    • Serving idea: Put a slice of lemon at the bottom of a clean 500 ml Mason jar, cover it with about 4 tablespoons of water and put in the freezer over night. Pour the prepared lemonade or cocktail into the pre-chilled jars, seal the jar lids shut and enjoy cold, refreshing lemonade without any mess!
    • Gift idea: Pour the syrup into a Mason jar, dress it up with red and white gingham material trimmed to fit around the lid, secure it in place with a piece of twine or ribbon and add a tag with the mixing instructions to finish. It makes a great year-end surprise for teachers!
  • Dry rubs can add a lot of flavour to just about any meat you want to grill, broil or bake. This rub uses dark brown sugar for it’s heavier molasses content, which gives a richer flavour. It’s great on chicken or pork and, once made, can be stored in an airtight container for about 6 months. The trick to a great rub is to coat the meat at least an hour before cooking. Brown Sugar Dry Rub: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen. What You Need1/4 cup dark brown sugar, packed
    2 tablespoons sea salt
    2 tablespoons freshly ground coarse black pepper
    2 tablespoons paprika
    2 tablespoons chili powder
    1 tablespoon ground cumin
    1 tablespoon dry mustard
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1-1/2 teaspoons cayenne pepper What You Do1. Mix all ingredients until well blended.
    2. Rub the mixture well into chicken, pork or beef and let stand for 30 minutes to an hour at room temperature.
    3. Grill, broil or roast meat as per meat recipe. Sweet Advice
    • Paprika can be sweet, hot or smoked. Try different kinds to find your preference!
    • When using this rub for barbecued chicken, grill the prepared meat on high for two minutes per side, then move the chicken away from the direct heat and cook, covered, until the chicken is done. Turn often.