Here are some munchies for National Whiskey Sour Day, August 25th: Whiskey Sour Candied Pecans, inspired by the classic cocktail.

The recipe was developed by our colleague Hannah Kaminsky of Bittersweet Blog for the recipe.

“These are an intoxicating treat: aromatic and heady, sweet and sour with a subtly bitter edge, buttery yet bright.

“The simple preparation belies the incredibly complex flavors that develop. This isn’t your average spiced party mix that can be munched mindlessly; each crisp toasted nut delivers a bold infusion of flavor.”

Use your whiskey of choice: Bourbon, Canadian, Irish, Scotch, Tennessee, etc.

> The different types of whiskey.

> The recipe for a Whiskey Sour cocktail.

> The history of the Whiskey Sour.

> The history of whiskey.

> Whiskey vs. whisky, the different spellings.

> Homemade sour mix recipe.
 
 
RECIPE: WHISKEY SOUR CANDIED PECANS

Serve these nuts in a bowl or a rocks glass, as in photo #1.

You can also toss them into salads and cooked grains, and use them to garnish ice cream and pudding (custard, mousse, etc.).

Prep time is 3 minutes and cook time is 9 minutes.
 
Ingredients For 2 Cups (6-8 Servings)

 
Preparation

1. COMBINE the pecans and butter in a large skillet over medium heat. Cook, stirring frequently, until the butter has melted and the nuts are highly aromatic and golden brown; 4-5 minutes.

2. ADD the whiskey, sugar, and bitters, mixing well to combine. Continue cooking until the sugar has dissolved and any excess liquid has evaporated; 2-4 minutes. The nuts should be lightly glazed and evenly coated.

3. TRANSFER the nuts to a piece of parchment paper or a silicone baking mat. Separate them to the best of your ability so they don’t harden into one big clump.

4. SPRINKLE evenly with lemon zest and salt. Let cool completely and enjoy. You can store the nuts in an airtight container for up to two weeks at room temperature.
 
 
 
 
 
 
 

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[1] Whiskey Sour Pecans, an easy recipe (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Start with raw pecans (photo © The American Pecan Council).

[3] You don’t have to use a top-shelf whiskey, but if you have it, why not (photo © Fandom Powered By Wikia).

[4] A Whiskey Sour. Here’s the recipe (photo © Dam Jaime | Unsplash).

[1] Hawaiian Pizza roll-ups (photos #1 and #2 © Dole).

[2] Chop pineapple slices or chunks so that they roll smoothly.

[3] Add slices of ham (photo © Fresh Direct).

[4] Spread the tortillas with cream cheese (photo © Bay Business Help).

[5] Hawaiian pizza: pineapple and ham (photo © Kitsch Cafe | Baltimore).

[6] Pineapple pound cake. See the recipe link at right (photo © Hannah Kaminsky | Bittersweet Blog).

[7] Grilled pineapple. The recipe link is at right (photo © Hello Fresh).

August 20th is International Hawaiian Pizza Day, a pie made with ham and fresh (or canned) pineapple on a traditional tomato sauce and mozzarella base.

But, surprise: Hawaiian pizza was not invented in Hawaii but in Canada. There, it was made with Canadian bacon instead of ham.

Here’s the history of Hawaiian pizza.

This year, we present a recipe from Dole: Maui Pizza Rollups. It’s much faster to make than a pizza: just 15 minutes of prep time.

> International Pineapple Day is June 27th.

> National Glazed Spiral Ham Day is April 15th.

> National Pizza Day is February 9th.

> National Snack Day is March 4th.

> The history of pineapple.

> The history of ham.

> The history of pizza.
 
 
RECIPE: MAUI PIZZA ROLLUPS
 
Ingredients For 6 Servings, 24 Rollups

 
Preparation

1. ADD the optional olives or capers to the cream cheese, if using. Then spread the tortillas with the cream cheese and marinara sauce.

2. TOP with deli slices, pineapple, and mozzarella cheese.

3. ROLL the tortillas tightly around the filling; tightly wrap them with plastic wrap.

4. REFRIGERATE the tortilla rolls for at least 1 hour or up to 1 day.

5. REMOVE the plastic wrap from the tortilla rolls; slice crosswise into 8 (1-inch-thick) slices.
 
 
MORE PINEAPPLE RECIPES

Savory Dishes

 
Sweet Dishes

 
Drinks

 
Products

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August 19th is National Hot & Spicy Food Day (National Hot Sauce Day is January 22nd). You could slice up some jalapeños, or add hot sauce to your dishes. Or, you could shake on this new dried Sriracha spice.

> The alternative spellings of sriracha.
 
 
SOME LIKE IT HOT

Spice manufacturer Pereg has re-formatted Sriracha sauce in a dried form.

You can now shake Sriracha on every dish you serve, infusing it with a captivating, aromatic heat (it even works with fruit salad and sorbet).

The dry spice blend is a fusion of fiery flavors or the famous “rooster sauce” that adds a twist to your culinary creations.

It’s a “secret ingredient” that can transform your cooking with zero effort.

Sriracha sauce is a hot chile-garlic blend, and Pereg’s version follows the recipe: a blend of crushed red chili peppers, paprika, garlic, and citric acid.

The spice blend encapsulates the bold heat of Sriracha sauce in a convenient, dry powder.

Just a bit will add depth and complexity to your food, enhancing the flavors with a fiery kick and hints of garlic. The citric acid creates a tantalizing tang.

Shake it on:

 
Mix it into:

 
 
GET YOUR SRIRACHA SPICE

Are you ready to add a fiery twist to your culinary creations?

Pereg Sriracha Spice Blend is available on the company website

Stock up for party favors and stocking stuffers.
 
 
> The history of Sriracha sauce.

> The history of jalapeño chiles (the variety used in sriracha).

> The difference between Sriracha & Tabasco sauces.

> What is gochujang sauce?

> The different types of chiles.

> The Scoville Scale, which ranks the heat levels of different chiles.
 
 
MORE SRIRACHA RECIPES

[1] Add a pinch of heat to Pereg’s dried Sriracha Spice Blend (photos #1 and #2 © Pereg Gourmet).

[2] The 3.2-ounce bottles are great party favors and stocking stuffers.

[3] The original: Huy Fong Sriracha sauce, made in California (photo © Steven Depolo | Wikipedia).

[4] Dried Sriracha lets you add spice to foods like popcorn without getting it soggy (photo © Hannah Kaminsky | Bittersweet Blog).

[5] A benefit of dried Sriracha: no drippy sauce (photo © Rick Barrett | Unsplash).

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