Spice It Right: Party Snacks

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Pink Pepperberry Deviled Eggs
From TSTE (TSTE=The Spice & Tea Exchange)
1 Tbs TSTE Pink Pepperberries
1 tsp TSTE Ground Yellow Mustard
½ tsp TSTE French Grey Sea Salt
¼ tsp TSTE Vinegar Powder
1 Tbs TSTE Sweet Onion Sugar

From the Grocer
12 extra large eggs, hard-boiled, cooled and peeled
½ cup mayonnaise

COARSELY GRIND TSTE Pink Pepperberries (in a mortar & pestle)
DIVIDE in half.
SLICE eggs in half the long way.
With each egg, TUG gently on the white part to loosen the yolk.
REMOVE yolks to a bowl.
MIX IN mayonnaise, TSTE Vinegar Powder,
TSTE Ground Yellow Mustard, and TSTE French Grey Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining TSTE Pink Pepperberries and TSTE Sweet Onion Sugar.
SERVE room temperature or chilled.

Yield: large appetizer Kitchen Time: 10 minutes


Caramel Bacon Candied Pecans
Ingredients: From TSTE
½ cup (2.5 oz)TSTE Salted Caramel Sugar
2 Tbs (1oz) TSTE Bacon Salt
1½ tsp (0.15 oz) TSTE Habanero Sugar

From the Grocer
1 pound pecan halves
½ cup dark brown sugar
2 Tbs bourbon
1 egg white

Preparation: PREHEAT oven to 300°F.
MIX TSTE Salted Caramel Sugar, TSTE Bacon Salt, TSTE Habanero Sugarand brown sugar until combined.
BEAT egg white until stiff.
STIR in bourbon.
MIX IN pecans until coated evenly.
MIX IN sugar mixture until coated evenly.
SPREAD pecans on a greased cookie sheet.
BAKE for 30 minutes, TOSSING occasionally.

Yield: party appetizer Kitchen Time: Prep 10 minutes Bake 30 minutes


Spicy Pretzel Stix
Ingredients From TSTE:
For Backwoods Hickory Bacon Sticks (I will do this one on the show)
3 Tbs (1.5 oz) TSTE Extra Virgin Olive Oil
1 Tbs (0.4 oz) TSTE Backwoods Hickory Rub
½ tsp TSTE Bacon Salt

For Thai Chili Stix…
1 Tbs (0.3 oz) TSTE Coconut Thai Blend
½ tsp TSTE Chili Lime Salt

For Fire & Ice Stix…
¼ tsp TSTE Ghost Pepper Salt
1 tsp TSTE Habanero Sugar
1 Tbs TSTE Sweet Onion Sugar

From Grocer:
8 oz pizza dough

LINE a cookie sheet with parchment paper. DIVIDE dough into about 7 golf ball sized lumps.
FLOUR each and GENTLY PULL to the length of the cookie sheet.  It will take a little while, letting them ‘rest’ a minute in between pulls.
For Backwoods Bacon Stix…
MIX TSTE Extra Virgin Olive Oil with TSTE Backwoods Hickory Rub. BRUSH on stix.
(It is easiest to start in the middle and brush out towards the ends.) SPRINKLE evenly with TSTE Bacon Salt.
For Thai Chili Stix…
MIX TSTE Extra Virgin Olive Oil with TSTE Coconut Thai Blend. BRUSH on stix.
SPRINKLE evenly with TSTE Chili Lime Salt.
For Fire & Ice Stix…
BRUSH TSTE Extra Virgin Olive Oil on stix. SPRINKLE evenly with TSTE Ghost Pepper Salt,
TSTE Habanero Sugar, and TSTE Sweet Onion Sugar. A little goes a long way!

LET RISE 10 minutes. CUT stix in half. BAKE at 375°F for 12 minutes. Stix should be soft but springy to the touch.