1Line a baking sheet with parchment paper and set aside.
2Place sugar, water, and corn syrup or agave nectar in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
3Immediately remove from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces and serve.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
What do you bring to a Friendsgiving potluck? You want something easy, but that it also feels special. Chef Eden Grinshpan (DEZ) has you covered with this vegetarian side dish that gives us all the exotic feels.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.
There’s nothing as satisfying and warming as a nice hot risotto suffused with fall flavors like butternut, sage, and Parmesan. But it can often take a lot of time and attention to cook. However, the Instant Pot cuts it down to an extremely doable 25