Annie, I'm right in there with you! Yesterday, I thought about fudge, and forgot to make it. ;)

Seriously, my huge family are all in disparate households so there's no one to make treats for, and one friend and I seem to be the only ones losing the covid-19 pounds, so no one wants to eat them anyway. If I made fudge for the few of us, I'd surely gain it all back!

Thank-you for the pictures you did take! I'm loving your fudge from afar.

Looks great, Annie! I think I’d especially like the oyster crackers.

My Christmas baking has been neither extensive nor entirely successful. A propos to this thread, I laughed when my sister sent this picture to me last night. Evidently a flock of geese invaded her kitchen.

FOAS, those look as if they might be the famous caramel coated Cheetos!

Annie - when do you sleep? lol Another gluten free addition to Chex mix that you might want to try next year...onion straws. I bought a small bag for mine this year and they add a little different texture and flavor to the mix. Home made dehydrated onions might work as well. Too bad you couldn't add some home made bagel chips to your mix! Is there such a thing as gluten free bagels? If so, they may be 'nasty' like the GF pretzels.

FOAS - I give up...what is that?

Sorry, I forgot maybe not everyone here knows it! Well since 2008 it’s officially known as goose poop around here:

https://www.gardenweb.com/discussions/2513510/what-did-we-decide-to-call-it#n=9

Here’s one link that contains the recipe:

https://www.gardenweb.com/discussions/2484072/caramel-covered-cheetos#n=20

LOL, FOAS, I forgot about the goose poop! I don't like Cheetos very much, but if they are covered in caramel I might change that assessment! I still have to try those. As for the oyster crackers, those are Elery's favorite. A little sweet, a little salty, a little spicy. He adds some powder to his made from the dehydrated Death Spiral peppers I grew this year, he likes it HOT.

Jack, the bagel chips are just as bad as the pretzels, according to my daughter, but I'll have to look for the onion straws and the gluten free cheese crackers have gotten better than they were a few years ago.

Plllog, I sent all the fudge away. The first batches went to California to Elery's grandsons, then I made two more for my Mother and my daughters. The peanut butter doesn't call to me, but I had to get that chocolate stuff right out of my house, I'd definitely eat that.

Annie

When I make GF snack mix, I use Snyder's mini pretzels (not the sticks). They are quite tasty and crisp. I don't think anyone would call them gross.

I make Chex mix every year and last year I made a gluten free version to share with that side of the family that has gluten issues. Maybe they did not have very discerning tastes like Annie's family but the addition of GF pretzel bits and goldfish puffs did not slow them down one bit!! The bowl was empty in no time!!

This year I switched up and made caramel corn instead. No gluten worries there :-)

Goose poop? 😂. What do your geese eat? (oh, dumpster divers) grilled cheese...

Chex mix is a 'classic'. Mom has made it for years. Probably since the recipe first appeared on the box. 20 years ago she cut the butter by half, then even less and now barely a tBsp. 🙄. She hides it from my dad. I found a full zip-lock by the wall side of the bed a few years ago. Who knows how long it had been there....I've never smelled nuts so rancid.

I took over about ten years ago closer to the original recipe. (had to hide it from dad). I make a gluten-free also, for my sister. (had to hide it from dad) I use the little stick pretzels and snap them in half. Season separately. The snapped ends absorb more of the sauce. The shaped pretzels were always too big for the bite. We snacked around them. I found a good gluten-free pretzel but maybe it was so seasoned I improved it. A little toasted sesame oil and 'everything bagel'.

Mom still makes her 'wave-the-butter-stick-over-the-bowl' batch.

Why are the commercially packaged mixes so awful and soo salty. ?

Goldfish puffs? Gluten-free? Must try that.

Just finished making Maple Walnut Fudge. It is a Christmas tradition my dad started before I was born and I just turned 69.

I’m getting ready to make the Chex Party Mix tomorrow. Another one who needs a gluten free version. I, too, use Snyder’s gluten free mini pretzels and think they taste fine. I also have to use plant-based “butter” and coconut aminos instead of Worcestershire. But, no matter what, it always tastes good. It’s nostalgic, but everyone loves it.

I am making sunflower seed brittle ...

Oh, bragu, that sounds good.

The only gluten free pretzels I've found here are from Aldi, and I've never seen gluten free goldfish puffs either, I'm in a small town with only a very old and very limited Walmart, an Aldi and a Meijer, also not very big. I haven't tried the Aldi gluten free pretzels lately, but the only time I tried one I agreed, they were not good, very dry and bland. I'll look for the Snyder's, thanks.

I just put in extra Chex cereal and no one complains, but who's going to complain about Chex mix anyway, LOL.

Sleevendog, that would be my son in law, he'd hide a bag for late night snacks, somewhere the kids wouldn't find it.

caflowerluver, I'd be very happy with that fudge, Maple Walnut is my favorite flavor. No one else would eat it, though, and I'd overdose on fudge if I had THAT in my house! (grin)

Annie

I buy gluten-free, vegan worcestershire sauce at Sprout's.

Fun, I’ll have to check my local Sprouts for that GF/vegan Worcestershire sauce. Does it taste similar to the regular stuff?

It does in the snack mix, Shambo, and I use it in other dishes that require Worcestershire as a seasoning element, but I admit that I don't have the most sensitive of palates.

Yum and more yum, but I'll pass on the goose poop - something's definitely wrong with those geese's digestive tracts 😆

I love snack mix, but I'm the only one who eats it around here and I have enough treats to eat already. I like to add some hot sauce and mustard to the seasoning.

My staples are orange flavored dark chocolate nut bark and cheddar cheese straws for New Years Eve. I usually make the bark with almonds but want to use my macadamia harvest this year. I usually make a pecan pie too - not sure if my waistline can stand any more...

I just have to report on my first time ever making caramel corn. Whoo boy, was that easy and tastes so good!! It's a good thing I had planned on giving it away as I would easily consume the whole batch if left to my own devices :-))

gardengal, I like caramel corn a lot, enough that I don't make it very often. It would have to be given away with the fudge, or I'd eat far too much of it.

Merry Christmas!

Annie

I really like caramel corn too. Enough that I can't believe I never thought to make it before now! But it's going to have to be reserved as an item for gifting only or I could be in big trouble.

I did manage to save a small amount that didn't fit in the gift box I was doing. About a quart sized baggie. I bet it doesn't make it through the night :-)

The dog likes it too.

Carolb can you please share your recipe for the orange flavored almond bark? That sounds good!

Here you go:

Orange Scented Chocolate Almond Bark

1 pound chocolate (I use 42% semi sweet)

Approx. 1 scant tsp. finely grated orange peel or a few drops of orange essential oil

2 cups roasted almonds*, very coarsely chopped - reserve a tsp. or 2 very finely chopped nuts for dusting

Approx. 1 tsp. flaked sea salt (optional)

Directions:

Line a large cooky sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate, stirring until it is mostly melted; do not let the bowl touch the water. Add the orange peel and stir until the chocolate is completely melted & smooth. Do not overheat.

Stir the prepared nuts into the chocolate, mixing well, and turn out onto the lined baking sheet, spreading in a 1/2-inch-thick layer. Sprinkle with the reserved finely chopped nuts & then the sea salt, crushing the salt flakes as you sprinkle them on. Refrigerate the pan with the bark on it for about 20-30 minutes, until hardened. Remove the bark from the parchment paper, break into pieces and store in the fridge or serve at once.

* other nuts may be used instead of almonds

To Roast Nuts:

Preheat oven to 350F

Spread whole nuts in a single layer on a baking sheet or pan.

Bake for 5 minutes, then stir and bake for another 5 minutes. Check for color. If nuts are still not done, stir & bake an additional 1-2 minutes at a time until golden brown. Check often, since nuts can burn quickly!

To remove skins, place slightly cooled nuts in a clean, dry towel, gather the towel around the nuts & rub vigorously. Skins should come off, but if they don’t, it’s OK.

Cool & chop as desired.

Thank yoU!

Made a batch of Alton Brown's chocolate fudge yesterday for New Years. I think I prefer the Maple Walnut fudge more.