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Cooking with Chef Kimberly: Mulligan Nuts and Bogey Balls

Chef Kimberly Brock Brown prepared sweet and salty snacks in honor of the PGA on Lowcountry Live Wednesday August 8. These would make great snacks for football season too!

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Bogey Balls:

12 oz peanut butter14 oz powdered sugar2 oz unsalted butter8 oz chocolate 2 oz unsalted butter

Directions:

Combine the first 3 ingredientsScoop or roll into desired size ballsSet them aside so that they will be hard enough for you to roll into the chocolate- approximately 20 to 30 minutes.Melt the chocolate and butter and combine Dip the peanut butter balls into the chocolate Place on parchment paper or wax paper until set.

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Mulligan Nuts:

1 lb Walnuts (or your favorite)1 Tbl Veg Oil1 tsp Chili Powder (or more if you like it hot)1 pinch Red Pepper1 1/2 tsp Worcestershire1/2 tsp Sea Salt1/2 tsp Sugar

Directions:{}

Place all ingredients in a bag and shake to coat the nuts.

Spread them on a lined sheet pan

Bake 10 minutes at 350degrees

Cool and enjoy!

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