Recipe: Peanut Brittle

Let me preface this by saying, this is one of those recipes where you REALLY do need a big cast iron skillet. I don’t know what it is, but it is weird how Peanut Brittle doesn’t taste the same unless it is made in a cast iron skillet. Maybe it is the heat, maybe it is magic. All I know is that I’ve watched my Mom (aka Mimi) make this a million ba-zillion times and she always used a cast iron skillet. Always!

So – here’s my problem. I can’t hold a cast iron skillet. I have to ask the hubster to lift the skillet unless I want to be the next trauma patient in the hospital burn unit. I have the onset of carpal tunnel syndrome and the grip of a three year old. But, that doesn’t stop me from getting someone to do the heavy lifting around here – like cast iron skillets. Grab one! Grab a hulking man to lift the pan and make some Peanut Brittle.

Mimi’s Peanut Brittle

1 1/2 cups sugar
1/4 cup water
1/2 cup white Karo Syrup
1 teaspoon vanilla
dash salt
2 cups raw peanuts
1 1/2 teaspoons baking soda

Measure soda and set aside. Grease a large square of foil and have ready on counter-top. Mix other ingredients in a large cast iron skillet. Cook over medium heat for 12 to 15 minutes stirring with a wooden spoon. (Oh yeah! That’s really important too. Use a wooden spoon or I’ll tell Mimi. No really, metal spoons make it taste weird. I swear!) Candy will spin a thread and peanuts will turn light brown and pop. Remove candy from heat and gently stir in the soda. (really, gently means gently. The reason is to give a little rise to the candy. So, stir gently. You’ll have nice brittle, not a flat slab of sugar. You want it to look slightly foamy.) Pour mixture on greased foil to cool. When cooled break into pieces and store in an airtight container.

Y’all Enjoy!

Recipe: Nutty Noodles

Another great little recipe from Mimi’s big recipe book. Nutty Noodles! These are a great blend or salt and sweet and (what’s the theme of this BLOG? – say it with me) Easy to Make! One of the easiest, no-bake, 3 ingredient recipes you’ll ever run across. Warning. They are addictive.

Mimi’s Nutty Noodles

1 large (12 oz) package butterscotch morsels (you can use chocolate if you don’t like butterscotch)
1/2 cup roasted peanuts
1 large can of chow mein noodles

Melt butterscotch (or chocolate) morsels in a double boiler over boiling water. Drop in chow mein noodles and peanuts. Mix well and drop by spoonfuls onto waxed paper. Chill until hardened. Store in airtight container.

Speaking of Nutty! Love that Maxine!

Y’all Enjoy!

Recipe: Bon Bons

If you like chocolate and coconut, you’ll love these little Bon Bons. Frankly, I do not like coconut, but there is so little of it in this recipe that I can’t tell it is there and I end up eating way too many of these little suckers.  They make a great gift and you can say “I made them myself” or use your best Loretta Lynne impression and say “and I Hepped!” if you just the kitchen helper.  Either way, take credit for these because they are really good.  Here we go!

Mimi’s Bon Bons

2 boxes powdered sugar
1/4 lb. butter (use real butter)
1 can condensed milk
1/2 cup coconut flakes (use the fine flakes)
1/2 cup ground pecans
12 oz. milk chocolate chips and 1 oz. paraffin wax

Mix first five ingredients and shape into balls and chill.  Melt chocolate chips and wax over boiling water in a double boiler.  Dip chilled balls in chocolate and place on waxed paper to dry.

Y’all Enjoy!