Cozy Night In – Rosemary Apple Cider Toddy & Candied Fennel and Pine Nuts

Whether it’s Netflix, games, a good book, or your latest project – these recipes from our friend Lauren Chandler are perfect for all of your cozy nights in this winter. The combo of our 1 Qt. Sauce Pot and 8″ Skillet gives you bites and drinks for two – or scale up for everyone in your household.

Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.

Cozy Night In – Rosemary Apple Cider Toddy & Candied Fennel and Pine Nuts

Ingredients

  • Candied Fennel and Pine Nuts

    • Olive oil or butter (dairy or non-dairy) to coat the skillet

    • 1 cup pine nuts

    • 2 Tablespoon honey

    • 1 teaspoon fennel seeds

    • 1/4 teaspoon sea salt

    • 1/8 teaspoon flake salt

    • 1/8 teaspoon ground pink peppercorns, optional

    Rosemary Apple Cider Toddy

    • 16 ounces apple cider

    • 2 rosemary sprigs, plus more for garnish

    • 4 ounces whiskey

    • 2 teaspoons lemon juice

    • 2 thin slices of lemon

Preparation

  1. Candied Fennel & Pine Nuts
    Preheat the oven to 275 degrees.

    Line a plate or baking sheet with parchment paper and set aside. 

    Coat a FINEX 8″ Skillet with oil or butter. In the skillet, combine the pine nuts with the honey, fennel seeds, and salt and lay out in an even layer.

    Bake for 30 minutes until the nuts have turned golden brown and stick together when stirred, stirring after 20 minutes for even cooking. 

    Transfer the nuts to the parchment paper in an even layer and sprinkle with flake salt and pink peppercorns, if using. Allow to cool and harden before serving.

     
  2. Rosemary Apple Cider Toddy
    In a FINEX 1 Qt. Sauce Pot, bring the apple cider and rosemary to a simmer. 

    While the cider is heating up, divide the whiskey, lemon juice, and lemon slices between two mugs. 

    When the cider is hot, remove the cooked rosemary from the pot and discard. (If any leaves are floating around, pour cider through a strainer). Pour the cider into the mugs, and garnish with a fresh sprig of rosemary.