Stocking Stuffers

Sharing the flavors of the season with family and friends is a great way to add a homemade touch to the holidays. Each of these stocking stuffers can be made in advance and parceled out into small gift bags or jars for a tasteful present or party favor.

Candied Lemon and Orange Peel
Write a review
  1. 6 oranges
  2. 6 lemons
  3. 12 cups water, divided
  4. 2 1/2 cups sugar, divided
  1. Using a Y-shaped vegetable peeler, peel oranges and lemons, being careful not to include the pith; slice peels into strips.
  2. In a medium saucepan over medium-high heat, cover peels with 4 cups water; bring to a boil, and cook 5 minutes. Strain through a fine-mesh sieve, and discard liquid. In same saucepan, add peels and 4 cups water. Bring to a boil over high heat, and cook 5 minutes. Strain mixture through a fine-mesh sieve, discarding liquid.
  3. In a medium saucepan, combine 21/4 cups sugar and remaining 4 cups water over medium-high heat. Stir occasionally until sugar dissolves, about 5 minutes. Add peels, and bring to a boil. Reduce to heat to medium low; Cover, and simmer until peels are transparent, about 1 hour.
  4. Strain liquid into a bowl or jar, if desired, to use for cocktails or desserts. Place lemon and orange peels on a parchment-lined baking sheet; let cool until peels feel tacky, about 15 minutes.
  5. In a medium bowl, toss lemon and orange peels with the remaining 1/4 cup sugar; return to pan, and let stand for 2 hours. Refrigerate in an airtight container up to 3 weeks.
Louisiana Cookin
Roasted Herb Pecans
Write a review
  1. 8 cups pecan halves
  2. ½ cup unsalted butter, melted
  3. 2 tablespoons maple syrup
  4. 2 tablespoons fresh chopped sage
  5. 2 tablespoons fresh chopped rosemary
  6. 2 tablespoons fresh chopped thyme
  7. 2 teaspoons kosher salt
  8. ½ teaspoon cayenne pepper
  1. Preheat oven to 275°. Line a rimmed baking sheet with foil.
  2. Spread pecans evenly over prepared pans. Bake until fragrant, about 30 minutes. Transfer to a large bowl. Add butter and remaining ingredients; toss to coat. Spread evenly on baking sheet, and let stand for 1 hour. Store in an airtight container up to 7 days.
Louisiana Cookin
Pecan Pralines
Write a review
  1. 1 cup firmly packed light brown sugar
  2. 1 cup sugar
  3. ½ cup heavy whipping cream
  4. ¼ teaspoon baking soda
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons unsalted butter
  7. 2 cups pecans
  8. 36 pecan halves
  1. Line a rimmed baking sheet with parchment paper.
  2. In a medium saucepan, bring sugars, cream, and baking soda to a boil over medium-high heat. Cook mixture, stirring occasionally, until a candy thermometer registers 240°. Remove from heat, and stir in butter and vanilla. Quickly stir in 2 cups pecans. Continue stirring vigorously until mixture thickens and loses some of its shine, 1 to 2 minutes. Drop 1 tablespoonful mixture onto parchment paper. If sugar hardens before you’re finished, simply add hot water, a tablespoon at a time, until the sugar mixture is the correct consistency. Press 1 pecan half onto the top of each praline. Let stand until firm, 10 to 15 minutes.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.