This homemade version of Raincoast Crisps tastes great spread with goat cheese.
This week’s Sugar Friday treat has been on my mind for some time. When people asked me what was up my sleeve this week, all I could say was, “It might change your life!” Ok, maybe that’s a tad dramatic, but seriously, if you’re a fan of the superaddictive Raincoast Crisps you’re going to know what I’m talking about. And if you haven’t tried them yet, well, you’ll fall in love with these Rosemary Raisin Pecan Crisps and will be ruined for any other kind. While the store-bought brand is expensive, these homemade ones aren’t (you get four boxes’ worth for a fraction of the cost!). You won’t even be able to tell the difference in flavour, either. These crisps are great on their own or topped with cheese, spreads, paté — anything you’d put on a regular cracker.
Thank Julie van Rosendaal for cracking the code and making the popular crisps accessible to us any time. Based out of Calgary, Alberta, Julie’s blog, Dinner with Julie is a go-to source for all things culinary. You won’t believe how easy Julie’s recipe is or how versatile. You can try different stir-ins like almonds, hazelnuts, dried blueberries, etc. Instead of pecans I used dried cranberries, and for the freezing part I recommend doing so for 20 minutes after the loaves have cooled. I have to say, whether I eat these on my couch in front of the telly or serve them at my next dinner party, I’m so glad they’re a part of my life.
Photo by Must Eat Now
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