What better time to share homemade goodies with family and friends than at Christmas? This week we’re featuring some easy-to-make treats that put a holiday spin on traditional versions of some basic treats. Personalize your gifts from the kitchen by wrapping them in festive bags with baker’s twine or a pretty ribbon and pairing them with salted nuts or your friend’s favorite local coffee. Start early and make your holiday gifts in time for the season!

Holiday Pistachio Brittle

• 2 cups sugar
• 1 cup water
• 1/2 cup light corn syrup
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/2 teaspoon baking soda
• 1 pound (3 cups) roasted, salted pistachios

Line a baking sheet with parchment paper and lightly coat with cooking spray.

In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, 20 to 25 minutes.

Remove from heat. Stir in butter, baking soda and pistachios. Continue to stir until mixture is no longer bubbling and caramel is smooth, about 1 minute.

Transfer to baking sheet and spread with a rubber spatula coated with nonstick cooking spray. Let cool until firm, about 15 minutes. Break into pieces. Store in an airtight container at room temperature up to 3 weeks. Makes about 1-1/2 pounds.

Approximate nutritional information, per 1-ounce serving: 130 calories, 6 g total fat, 1 g saturated fat, no cholesterol, 100 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g sugar, 2 g protein

Homemade Peppermint Hot Fudge Sauce

• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/3 cup dark brown sugar
• 1/4 cup Dutch-processed cocoa powder
• 1/4 teaspoon fine sea salt
• 6 ounces bittersweet chocolate, chopped, divided
• 2 tablespoons unsalted butter
• 1/4 teaspoon peppermint extract

In a 2-quart saucepan over medium-high heat, bring cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce heat to maintain a low simmer; cook 5 minutes, stirring occasionally.

Remove from heat and stir in remaining chocolate, butter and peppermint extract, stirring until smooth. Let cool 20- 30 minutes.

Store in a jar or airtight container in the refrigerator up to 2 weeks. To reheat, microwave 30 to 60 seconds until sauce is pourable but still thick. Good served over vanilla ice cream with crushed candy canes. Makes 2 cups.

Approximate nutritional information, per tablespoon: 80 calories, 5 g total fat, 3 g saturated fat, 10 mg cholesterol, 25 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein

Christmas Biscotti

• 2 cups all-purpose flour
• 1 -1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon grated Meyer lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup unsalted pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces premium white chocolate, chopped
• Red and green sugar crystals, for garnish

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk flour and baking powder in medium bowl.

In large bowl, beat sugar, butter, lemon zest and salt. Beat in eggs, 1 at a time. Add flour mixture and beat just until blended. Stir in pistachios and cranberries.

Form dough into a 13-inch-long, 3-inch-wide log on baking sheet. Bake until light golden, about 40 minutes. Cool 30 minutes.

Place log on cutting board. Using a sharp serrated knife, cut log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange biscotti, cut side down, on baking sheet. Bake until pale golden, about 15 minutes.

Transfer to a rack and cool completely.

Stir chocolate in bowl set over a pan of simmering water until chocolate melts. Dip half of the biscotti in melted chocolate. Shake off excess. Place on baking sheet and let chocolate set.

Sprinkle with sugar crystals. Refrigerate until chocolate is firm, about 35 minutes.

Store in an airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks. Serves 20.

Approximate nutritional information, per serving: 250 calories, 13 g total fat, 7 g saturated fat, 35 mg cholesterol, 100 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g sugar, 4 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.