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Sometimes the best gifts are those you can sink your teeth into
Shop-bought gifts are wonderful – especially if they come in tiny boxes. But a present that has been specially prepared or planned can be really special – and if you are the one making the gift, why not have fun in the kitchen while you’re about it?
Vanilla extract
Take 10-12 vanilla pods. Split 3 of them so that the sappy seeds ooze out and put them into a pretty bottle or jar. Pour Vodka up to the top of the jar and seal. Shake and leave to infuse for as long as possible – 3 months is ideal, but you could always label the jar with a ‘Best by’ date if you are making this closer to Christmas.
Cinnamon sugar
Take a sealable jar and fill with caster sugar. Poke 6-8 large cinnamon sticks into the sugar and leave for 2-4 weeks. Use for baking and sprinkling on hot buttered toast.
Almond brittle
1 tsp sunflower oil
2 tbsp water
175g granulated sugar
110g sliced blanched almonds
- Oil a 23 x 5cm baking tray and set aside. In a heavy bottomed saucepan, pour in the water and sugar. Cook over a low heat until the sugar has dissolved.
- Cover the pan and bring to the boil. Leave covered until condensation washes down the sides of the pan. Turn the heat up to medium and cook until the sugar turns amber in colour. Quickly stir in the almonds and pour onto greased baking sheet.
- Spread out evenly and leave to cool. When cool, break the brittle into small pieces and wrap in greaseproof paper, then gift-wrap in a pretty box ready for giving. The brittle should be stored in a cool dry place and will last for about a week.
Pukka nuts
1 tbsp unsalted butter
1 tbsp sunflower oil
8oz assorted nuts
2 tsp madras curry powder
1 tsp salt
- Preheat the oven to 190C/375F/gas mark 5.
- Heat the butter and oil in a roasting tin. Add the nuts, curry powder and salt. Toss well making sure all the nuts are coated evenly.
- Roast nuts in the oven for 20 minutes, turning occasionally. Remove from the oven and leave to cool.
- Store in airtight containers for up to 2 weeks.
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