C's Ginger Chews
I created this recipe as a healthier version of my friend Carole’s favorite candy. I’ve yet to convince her that one or two a day is plenty. Six a day? Not so good. Even if she claims she's helping maintain their freshness.
1 cup coconut palm sugar
½ cup butter
¼ cup Silk Pure Almond or milk of choice
2 tablespoons grated fresh ginger, drained
1 or 2 light shakes cayenne pepper
1 cup chopped pistachios (pecans are good, too)
1 cup oats
½ teaspoon vanilla
Combine coconut palm sugar, butter and milk in a saucepan and bring to a boil. Stir in ginger and cayenne pepper. Cook on medium heat, stirring occasionally, for approximately 6 minutes, until a small amount dropped in ice water forms a soft ball. Remove from heat. Stir in nuts, oats and vanilla. Drop by teaspoonful onto a baking sheet covered with parchment paper. Chill until set, then store candy pieces in a container with parchment paper separating layers. Keep refrigerated, storing up to one week.
The candies will stay a little bit sticky. If you want to serve in candy cups, as pictured, finely chop some extra nuts and sprinkle into bottom of each cup to prevent them from sticking to the paper.