Healthy snacks for Oscars night

Favourite moment of my career was when the first Oscar came to Iceland. Hildur Gudna was awarded for her captivating Joker score in 2020. That’s me bursting with happiness on the news the following day 🙂

I’ve been a film journalist for decades so Oscars night is always one of the highlights of the year. Back in the days I was relying on the strongest coffee to keep me alert and able to stay awake till 5 o’clock in the morning. I also had lots of snacks and candy. As you can imagine my snacks these days are completely different so I decided to share with you what I’m having tonight. Amongst other a new candy recipe, Salted caramel bites with pecans.

Blood orange season is now and I’m crazy about them. They will help if I start to nod off.

I don’t eat the traditional crisps, but these are made from cassava flour and good for you. They’re very tasty as well.

Salsa verde

Salsa verde

I love raw veggies with a nice dip so perhaps I’ll have some cauliflower and carrots and dip them in salsa verde. I’ll also put some olives in a nice bowl and nuts in another. Some sparkling water will be necessary and a nice cup of tea.

Something sweet is also nice to have at hand, but of course with no added sugar. So here’s a new recipe for a candy I made yesterday.

Salted caramel bites with pecan nuts 


25 g 100% chocolate 

1 tbsp cocoa butter

1 tbsp coconut oil

3-4 tbsp hazelnut- and almond butter

1 tsp pure vanilla, from Rapunzel

1/2-1 tsp salt

1/4 cup pecans,  from Rapunzel

1/2 cup popped quinoa

2 tbsp yacon syrup

pecans to arrange on top

sesame seeds


Chop the pecans.

On low heat melt the coconut oil, cocoa butter, chocolate and hazelnut- and almond butter together in a saucepan. You might have to give the hazelnut- and almond butter a bit of an assistance, by pressing it with a spoon, in order for it to melt properly. Be careful, the blend must not come to a boil. Add the pure vanilla and salt. Let it cool.

When cool stir in the pecans and quinoa. 

Spread on a tray lined with baking paper. Make sure it’s rather thinly spread and then arrange pecans on top and sprinkle some sesame seeds over. 

Freeze for at least 2 hours and cut into pieces about 15 minutes before served. Keeps well in the freezer.

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