Cooking with Chef Kimberly: Mulligan Nuts and Bogey Balls - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

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!

Bogey Balls:

12 oz peanut butter
14 oz powdered sugar
2 oz unsalted butter
8 oz chocolate
2 oz unsalted butter

Directions:

Combine the first 3 ingredients

Scoop or roll into desired size balls

Set 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.

Mulligan Nuts:

1 lb Walnuts (or your favorite)
1 Tbl Veg Oil
1 tsp Chili Powder (or more if you like it hot)
1 pinch Red Pepper
1 1/2 tsp Worcestershire
1/2 tsp Sea Salt
1/2 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!