Today the girls and I were back in the kitchen and we made peanut brittle. I couldn’t believe how easy it was to make. I wonder why some things, like peanut brittle, are only eaten during the holidays.

Sasha and Penelope helped measure out the ingredients while I manned the actually liquid magma that is boiling sugar. Once your caramel is ready, you’ll want to work quickly stirring in the other ingredients and spreading in out on your pan before it hardens.

PEANUT BRITTLE
from Cookie Talk adapted from Smitten Kitchen

Vegetable-oil spray or 1 teaspoon butter, for lining the tray
2 cups sugar
4 ounces (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 cup + 2 Tablespoons water
1/2 teaspoon baking soda
2 teaspoons to 1 1/2 tablespoons coarse or flaky sea salt (I used Kosher salt)
10 ounces salted, roasted nuts, not chopped

Line a half sheet baking pan with parchment paper, or silpat, and lightly coat it with vegetable spray or butter. Lightly spray a spatula and set aside. Measure your peanuts, salt, and baking soda separately and set aside.

Put the sugar, butter, corn syrup, and 1/2 cup plus 2 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high to medium-high heat, but watch it carefully as it will foam up. Once it does, turn it down to medium.

Once the mixture turns a medium golden (took about 20 minutes for me) immediately remove from the heat, and carefully whisk in the baking soda followed by the salt (be careful the caramel will want to bubble up on you). Switch to a wooden or metal spoon, and fold in the nuts.

Quickly pour the mixture onto the sheet pan, and spread it out over the pan using the back of your greased spatula before it starts to harden. Let cool completely then break in to chunks.

If you’re making Christmas sweets and treats please let me know what you’re making! We love trying new things! 

Check out the other Countdown to Christmas treats:
Thin Mint cookies (gluten free)
Soft Ginger cookies
Moldy Cornflakes

Now I’m not sure where the name moldy cornflakes came from but that is all I’ve ever heard them called*. They actually resemble holly and berries and are similar to rice crispy bars, except here we’re using cornflakes.

*update: Grandma Bonnie left this comment on my facebook wall about moldy cornflakes. I thought maybe you would enjoy reading it too.

“I guess I should tell the true story of moldy cornflakes. Found the recipe for Holly Candy, made them, and at first, MY children (this would be my Mom and my Uncle) refused to eat them because they were green like mold. Our rule was you had to try everything once. After they tried them they loved them and have forever after called them moldy cornflakes. Then the grandchildren and great grandchildren have continued the tradition. Way to go, Michelle and Jeff!!”

MOLDY CORNFKAKES

1/4 cup butter
1 package mini marshmallows
5 cups cornflakes
Green food coloring
Cinnamon imperials (red hots) candy

Put butter and marshmallows in a microwave proof bowl. Cook for 1 minute on high. Stir and cook another 30 seconds to 1 minute until the marshmallows are melted.

Stir in a little green food coloring at a time until the desired color is achieved.

In a large bowl measure out 5 cups of cornflakes. Pour marshmallow mixture over them. Stir to completely coat all the cornflakes.

On waxed paper or parchment scoop out small bundles of cornflakes. Place a few red hots candies on top.

Enjoy your holly and berries aka moldy cornflakes!

Have faith dear reader, you can make these yourself. You need to be patient and keep a watchful eye on the candy thermometer. Some people (more experienced than I) can do this without the trusty thermometer. If that is you congratulations. The sugar mixture will turn a lovely caramely brown when it is done. Or if you are like me and prone to burning sugar when you try to do it by “eyeing it” it is done when the thermometer reaches 300 degrees F.

These toffee bars should be added to your holiday treat platter. Make them for your family, make them for your friends, make them for your neighbors, and snitch some for yourself. Wrap them up in pretty paper and give them as gifts.

CHOCOLATE COVERED TOFFEE “HEATH BARS”
1 c butter
1 c sugar
1/3 c brown sugar
2 T water
1/2 c chopped pecans
2 c chocolate chips

Line a jelly roll pan with foil. Lightly grease the foil, and set aside. Melt butter, sugars, and water in a heavy sauce pan over a medium high heat. Using your candy thermometer monitor the sugar temperature. Stir constantly until it becomes a carmely brown color and the temperature reaches 300 degrees F, turn off burner and remove pan, stir in pecans (I forgot this step so I sprinkled them on top once they were covered in chocolate). Pour sugar mixture onto jelly roll pan and spread out. Wait a couple minutes as the sugar cools and the toffee begins to set.

Using a pizza cutter slice toffee into desired size. Let cool completely. (As you can see in the top left corner my daughters and I had to sample the plain toffee. It was amazing )

Once toffee is completely cooled and hard, gently break apart into individual pieces. Put chocolate into a double broiler and melt gently. Drop one piece of toffee in at a time, cover completley with chocolate, shaking excess off, and place onto parchment paper to cool completely and have the chocolate set.

If you want to sprinkle with chopped nuts do so before the chocolate cools. ENJOY!

Becoming a food blogger has caused my children to want to pose with the food. They are some silly girls!