Today I have a homemade treat to share. This small container is filled with one of my favorite recipes - coated almonds. I have this package decorated for the holidays, but they make delicious gifts anytime during the year.
After filling the plastic container with the nuts (recipe below), I created a decorative ribbon attachment to fit the lid.
To create the attachment, a small strip of white cardstock was stamped with Penny Black’s Letter Background with Vintage Photo Distress ink. Antique Linen Distress ink was then rubbed over the top. The stamped image was then pounced with VersaMark Watermark ink and dusted with Gold Perfect Pearls. A small red piece of red cardstock was attached so that 1/8” was visible on the left edge before being attached to the white cardstock. I rounded the corners so it fit in the recessed portion of the plastic lid.
I attached a piece of ribbon to the front of the tag, wrapped it around the container and tied a bow at the top. Antique Santa (Penny Black) was stamped with Tuxedo Black Memento ink and colored with Copic markers. The image was then trimmed and attached over the ribbon with dimensional foam tape.
These coated nuts are delicious as a snack or as a topping sprinkled over yogurt, ice cream or a warm bowl of oatmeal.
Coated Nuts
2 C. Nuts (I have used pecans, walnuts, almonds (whole and slivered) and peanuts)
1 Egg White – lightly beaten
½ t. Water
¼ C. Sugar
2 -3 t. Cinnamon (optional)
Mix egg white with water, pour over nuts and stir well.
Mix the cinnamon and sugar and coat the nuts.
Spread on a cookie sheet and bake at 300 degrees for 30 minutes stirring once during baking.
I hope you enjoy this project – inside and out.
Have a great day,
Elizabeth