Can you believe it's Christmas? In some ways, 2020 has seemed like a very long year. In other ways, it seems to have flown by!

If you are in need of some last-minute treats either for gifts or for guests, nut brittles and barks are always popular holiday treats.

Here are some fun recipes to add to your collection and most are easy enough the kids can help.\This is a nuttier version of a basic brittle recipe. The results are impressive ... and the job goes fast using the microwave.

Macadamia Almond Brittle

Preparation time: 10 minutes

Cooking time: 10 minutes, plus cooling

1 cup sugar

1/2 cup light corn syrup

3/4 cup coarsely chopped macadamia nuts

3/4 cup coarsely chopped almonds

1 tablespoon butter

2 teaspoons vanilla extract

1 teaspoon baking soda

In a 1-1/2-quart microwave-safe bowl, combine sugar and corn syrup. Microwave on high for 3 minutes. Stir in nuts. Microwave on high for 2 to 3 minutes or until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly stir in butter, vanilla and baking soda until mixture is light and foamy.

When bubbles subside, pour onto a greased baking sheet, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between the layers.

Makes about 1 pound; 12 servings.

Nutritional information per serving: 220 calories, 11 g fat (2 g saturated fat), 3 mg cholesterol, 154 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.

Recipe from Taste of Home; http://www.tasteofhome.com

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Smooth white chocolate and refreshing peppermint combine in a candy-striped confection that looks and tastes like the holidays.

Peppermint Bark

Preparation time: 20 minutes

1 package (12 ounces) white chocolate chips (see note)

1 teaspoon pure peppermint extract

8 drops red food color

1/2 cup crushed peppermint candies

Microwave chocolate chips in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract.

Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.

Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

Makes 12 servings, 2 to 3 pieces each.

Note: Substitute 12 ounces white baking chocolate, coarsely chopped, for the white chocolate chips.

Before sprinkling on the peppermint candies, sift the crushed candies through a fine strainer to remove any ultrafine, dustlike pieces.

Nutritional information per serving: 188 calories; 44 mg sodium; 8 g fat; 27 g carbohydrates; 0 mg cholesterol; 2 g protein; 0 g fiber

Recipe from: McCormick

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Chocolate Almond Brittle

Preparation time: 15 minutes, plus cooling

1 cup sugar

1/2 cup light corn syrup

1/8 teaspoon salt

1 cup coarsely chopped almonds

1 tablespoon butter

1 teaspoon vanilla extract

1-1/2 teaspoons baking soda

3/4 pound dark or milk chocolate candy coating

In a 1-1/2-quart microwave-safe bowl, combine the sugar, corn syrup and salt. Microwave, uncovered, on high for 2-1/2 minutes. Stir in almonds; cook on high for 2-1/2 minutes. Add the butter and vanilla; cook on high for 1 minute.

Stir in baking soda. As soon as the mixture foams, quickly pour onto a greased metal baking sheet. Cool completely. Break into 2-inch pieces.

Melt chocolate coating in a microwave. Dip one side of brittle in chocolate and place on waxed paper to harden. Store in an airtight container.

Makes about 1 pound.

Nutritional information per serving (2 ounces): 483 calories, 22 g fat (12 g saturated fat), 4 mg cholesterol, 313 mg sodium, 73 g carbohydrate, 3 g fiber, 4 g protein.

Recipe from Taste of Home; http://www.tasteofhome.com

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected].

Photos courtesy

of McCormick and

Taste of Home.