Spiced Peanut Brittle

I came to realize today that my life must have been a lot less busy two years ago before I decided to do the Twelve Days of Treats.

It seemed like nothing then. I would make a couple treats a night, take them to work and do it all over again the next night. Wham, bam, thank you ma’am.

But I must have a lot more going on now. Because this is the second year in a row I’ve attempted the Twelve Days of Treats and failed. Either I have more going on, or I’ve lost my edge.

Whatever the reason, I’m pretty sure I only made it to Nine Days of Treats this year.

I know it is no excuse, but I was busy a lot of the time wrapping about forty gifts that look like this…

Thankfully I didn’t poop out before making this awesome brittle.

You will need…

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer.

Allow to harden completely.

Break apart and serve.

Love and Beer Floats

Angela  

 Spiced Peanut Brittle

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer.

Allow to harden completely.

Break apart and serve.

1 ½ cup lightly salted, roasted peanuts

½ teaspoon cinnamon

½ teaspoon cayenne pepper

½ tablespoon vegetable oil

3 cups sugar

1 ½ cups water

½ tablespoons soften butter for the spatula

Start by combining the cayenne pepper, cinnamon and the peanuts in a small bowl.

Then, lightly oil a medium sized saucepan and add in the water and sugar.

Cook over high heating, bring the mixture to a boil. Stir often.

When it has begun to boil, cover and cook for three minutes.

Remove the cover and cook over medium high heat until the sugar water is a medium amber color. You want it to be about 300 degrees.

Then, add in the peanut mixture and remove from the heat.

Once completely combined, pour onto a silicone mat lined baking sheet or a buttered parchment lined baking sheet.

Use the buttered spatula to spread the mixture out into a thin layer. Allow to harden completely.

Break apart and serve.