Holiday Snacks

White Chocolate–Dipped Pretzel Rods With Watkins Red and Green Decorating Sugar

Ingredients

• Pretzel rods
• White chocolate chips
• Watkins Red Decorating Sugar
• Watkins Green Decorating Sugar

Instructions

1. Melt the Chocolate: In a microwave-safe bowl, melt white chocolate chips in 20–30 second intervals, stirring between each round until smooth.
2. Dip the Pretzels: Hold each pretzel rod by one end and dip ⅔ of the rod into the melted chocolate, letting excess drip off.
3. Add the Sparkle: While the chocolate is still warm, sprinkle Watkins Red and Green Decorating Sugars over the coated section, turning to cover all sides.
4. Set and Harden: Place dipped pretzels on parchment paper and let stand for 10–15 minutes until completely set.

 

 

Spiced Nuts With Sugar, Watkins Ground Cinnamon, and Watkins Baking Vanilla

Ingredients

• 2 cups mixed nuts (almonds, pecans, cashews, walnuts)
• ¼ cup granulated sugar
• 1 tsp Watkins Ground Cinnamon
• 1 tsp Watkins Baking Vanilla
• 1 tbsp water
• Pinch of salt

Instructions

1. Warm the Nuts: Preheat oven to 325°F. Spread nuts on a baking sheet and warm for 5 minutes.
2. Create the Coating: In a small saucepan, combine sugar, water, salt, vanilla, and cinnamon. Heat over medium until sugar dissolves and mixture simmers.
3. Coat the Nuts: Add warm nuts to the saucepan and stir until fully coated and glossy.
4. Bake for Crunch: Spread coated nuts on a parchment-lined sheet and bake for 10–12 minutes, stirring halfway through.
5. Cool and Crisp: Let cool completely so the coating hardens. Break apart any clusters.

 

 

Gingerbread Popcorn With Brown Sugar, Watkins Spices, and Butter

Ingredients

• 8 cups popped popcorn
• ¼ cup butter
• ¼ cup brown sugar
• ½ tsp Watkins Ground Cinnamon
• ¼ tsp Watkins Nutmeg
• ¼ tsp Watkins Ginger
• Pinch of salt

Instructions

1. Prepare Popcorn: Spread popcorn on a large parchment-lined baking sheet.
2. Make the Gingerbread Glaze: In a small saucepan, melt butter with brown sugar over medium heat. Stir until sugar dissolves.
3. Add Spices: Stir in cinnamon, nutmeg, ginger, and salt. Simmer 1 minute.
4. Coat the Popcorn: Drizzle warm gingerbread glaze evenly over popcorn. Toss gently with a spatula to coat.
5. Bake for Crunch: Bake at 300°F for 8–10 minutes, stirring once to prevent burning.
6. Cool Completely: Allow popcorn to cool until crisp and dry.

 

 

 

Vanilla Sprinkle Rice Chex With White Chocolate Drizzle and Watkins Sprinkles

Ingredients

• 4 cups Rice Chex cereal
• 1 cup white chocolate chips or melting wafers
• ½ tsp Watkins Vanilla Extract
• Watkins Rainbow Sprinkles
• Watkins Green Decorating Sugar
• Watkins Red Decorating Sugar

Instructions

1. Prep the Base: Spread Rice Chex on a lined baking sheet.
2. Melt and Flavor the Chocolate: Melt white chocolate in the microwave in short bursts, stirring until smooth. Add Watkins Vanilla Extract.
3. Drizzle Evenly: Using a spoon, drizzle the vanilla-kissed white chocolate over the Chex.
4. Add Festive Color: Immediately sprinkle Watkins Rainbow Sprinkles plus Green and Red Decorating Sugars over the warm drizzle.
5. Let It Set: Allow mixture to cool and harden before breaking into clusters.