Peanut brittle and Peppermint patties
Out here, cravings can only be satisfied by making it yourself. Making do. You learn to see you are lacking for nothing, but are rich in creativity. Anything is possible.
Peppermint and chocolate are my weakness. I finally found a recipe that brings them together and makes it work, smooth and creamy and very satisfying. As for the peanut brittle, Bob’s not the chocoholic Forrest and I are, but this one grabs his fancy every time. I hope you try and enjoy one or both.
Peppermint Patties
In a medium bowl, combine:
1 pound confectioners sugar
¼ cup evaporated milk
3 tablespoons melted butter
2 – 3 teaspoons peppermint extract
½ teaspoon vanilla extract
If necessary, add an additional tablespoon evaporated milk to make sure all ingredients blend together, not moist and sticky, but really smooth and silky and somewhat dry but not crumbly. Cover and let set for an hour. Then with you hands, roll into 1” balls and set out on a cookie sheet for about an hour. Then with the flat bottom of a juice glass, gently press each ball into a ¼ inch thick disc. Let set for another hour. Meanwhile, slowly melt in a double boiler:
2 cups semisweet chocolate chips (I find the Ghirardelli melt the best)
You can dip the peppermints in the chocolate, but what I find is less messy and a little less rich for a final product, is to just use a teaspoon and dribble on the melted chocolate over the tops of the peppermint discs. Let cool for another hour, and you’re done!
Peanut Brittle
In a heavy saucepan, cook over medium heat:
2 cups white sugar
1 cup light corn syrup
½ teaspoon salt
Bring to a boil and cook this for about five minutes. Right at the very first signs of it turning just a slight tinge of golden color, stir in:
4 cups peanuts (I’ve used both Spanish and dry roasted, and both kinds work well)
Continue to cook until mixture begins to turn a rich golden yellow (almost brown, but don’t go there…). Remove from heat and stir in:
2 tablespoons butter
1 ½ teaspoons baking soda
2 teaspoons vanilla
Stir until butter melts, then quickly pour and spread out onto a cookie sheet lined with wax paper. Careful, this stuff is HOT. Let cool, then break up into bite size pieces. Don’t hesitate to use a hammer.
On a side note here, I finally figured out what that “Search” tab is over there on the right hand column, and how it works. (Slow learner?) I wanted to make fresh flour tortillas the other night to go along with the Green Chili Stew Bob was making, but couldn’t remember my simple recipe. So, I typed “tortillas” in that blue-grey box where it says “Search”, and voila! Found the recipe in a flash. Handy little tool. Thank you, Ron.