Peanut Butter and Julie

Cinnamon Peanut Brittle

In the event that you don't already have it marked on your calendar, tomorrow is National Peanut Brittle Day.  No, I am not making that up.  If you don't believe me, just visit the NCA web page (of course that's National Confectioners Association), and look at their "candy holiday" calendar for verification.  I don't know why January 26th received this honor, and I'm not sure who is responsible for assigning these holidays, but in all honesty, I really don't need that much background information in order feel like celebrating candy!  So, put on your best party apron and get the peanuts from the pantry.  It Peanut Brittle Day Eve after all, and you've got a national holiday to prepare for.

I've been making this peanut brittle recipe for several years, and as a result, many of my friends are now hooked.   There are certain friend who I don't need to ask what I can bring to their party because the answer will always be "Bring the brittle."  This is a highly addictive candy.  You start out just breaking off a little piece here and a little piece there, and the next thing you know, half of the bowl has mysteriously vanished.  The wonderful combination of the salty peanuts with the sweet caramel is what draws people in.  The addition of cinnamon just adds another subtle layer of flavor.  This peanut brittle recipe makes quite a bit, so bring some to the neighbors and keep a stash for yourself.  Have a happy holiday.  Just think, only 20 shopping days left until National Gumdrop Day!  Here are a few tips for making perfect peanut brittle:

• The peanut brittle should be stored in an airtight container at room temperature, separated by pieces of waxed paper.  It will last for up to two weeks, with the exception of extremely humid locations, where it should last for 4-5 days.
• If you don't have a candy thermometer, either use a different type of cooking thermometer(such as a meat or oil) or remove the saucepan from the heat when the mixture is a deep golden brown in color.  This generally is an indication the the mixture has reached the correct stage.
• It is very important that you have all of your ingredients measured out and ready to go when making this recipe because you will need to add them all very quickly at the end.  I like to keep them in small bowls off to the side, so I can just pick the ingredients up and add them as I need them.  In cooking terms, having everything ready or "in its place" is referred to as "mise en place."
• There are several ways in which you can alter this recipe.  Try substituting roasted, salted cashew or macadamia nut pieces for the peanuts.  Instead of using 1 cup of corn syrup, you can use 2/3 cup corn syrup and 1/3 cup maple syrup, which will give the brittle a hint of maple flavoring.  For an even stronger maple flavor, add 1/2 teaspoon maple extract when you add the butter to the mixture. 
• Make sure that the peanuts you are using for this recipe are salted.  The combination of the salty and the sweet flavors is part of what makes this recipe so irresistible.

Cinnamon Peanut Brittle

Makes about 30 pieces

Ingredients:

2 cups sugar

1/2 cup water

1/4 teaspoon cream of tartar

1 cup light corn syrup

2 teaspoons ground cinnamon

2 tablespoons butter

2 cups roasted, salted peanuts

1 teaspoon baking soda

Lightly oil a large cookie sheet.  Combine 1/2 cup water with the sugar, cream of tartar, and corn syrup in a medium heavy saucepan fitted with a candy thermometer.  Bring the mixture to a boil over medium heat.  Continue to boil, stirring occasionally, until the mixture reached 340F degrees (hard crack stage).  The color should be a deep golden brown.

Remove the saucepan from the heat and quickly stir in the cinnamon with a wooden spoon or rubber spatula.  Stir in the butter until it has melted, then add the peanuts and the baking soda, stirring vigorously to combine.  Working quickly, pour the mixture onto the oiled pan and spread it with the back of the spoon/spatula, to about 1/4 inch thickness.  It might not cover the whole pan.  Let the brittle harden, uncovered, for 30 minutes.  Break the brittle into pieces.

Peppermint Candy Cane Marshmallows

Question: What is better on a cold winter night than a hot cup of cocoa with marshmallows?

Answer:  A hot cup of cocoa with homemade peppermint marshmallows.

Yes, you read correctly.  I am suggesting that you make your own marshmallows this year, and I think that you will be surprised by how simple they are.  Contrary to popular belief, homemade marshmallows are not something that can only be made by Martha Stewart.  Prepare to impress your friends and family with your confection-making abilities!

The following recipe is really very easy, providing that you follow the directions well and you have a few key items in your kitchen: a candy thermometer and a stand mixer (a hand mixer will burn out with this recipe).  Once you have tried this recipe, your hot chocolate and s'mores will be taken to a whole new level and store bought marshmallows just won't do the trick.   If you don't like the idea of peppermint marshmallows, substitute vanilla extract for "plain" marshmallows or roll the squares in toasted coconut or cocoa powder.  A few tips about this recipe:

• This recipe is all about timing.  It is important to make sure that you have all of your ingredients ready and in place prior to starting, so make sure that you read the recipe completely through first.  I like to have all of my utensils and bowls set out on position, so that they are ready when I need them.
• The color swirling part can prove to be a little tricky as the marshmallow starts to solidify, making it tough to run your toothpick through.  Don't worry about making this part perfect.  The red is just supposed to be an accent color to let people know that the marshmallows are flavored--you can even omit the food coloring portion if you want to.
• After you cut the marshmallow squares, sprinkle them with a little bit of additional confectioner's sugar.  The confectioner's sugar helps to keep the marshmallows from sticking together.

Peppermint Candy Cane Marshmallows

Makes 16 two-inch marshmallows

Ingredients:

Vegetable oil cooking spray

2 cups sugar

1 tablespoon light corn syrup

4 packages (1/4 ounce each) unflavored gelatin

3/4 teaspoon peppermint extract

2 large egg whites

2 teaspoons red food coloring

Confectioner's sugar for dusting

Coat an 8-inch square baking pan with cooking spray, line the bottom with parchment paper, and then coat the parchment paper with cooking spray.  Set the pan aside.

Place the sugar, corn syrup, and 3/4 cup water in a small saucepan.  Cook over medium heat, stirring, until the sugar is dissolved.  Stop stirring and let the mixture come to a boil.  Raise the heat to medium-high and cook until the mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle the gelatin over 3/4 cup water in a heatproof bowl and let stand 5 minutes to soften.  Set the bowl with the gelatin mixture over a pan of simmering water and whisk constantly until the gelatin is dissolved.  Remove from the heat and stir in the extract; set aside.

Beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff, but not dry, peaks form.  Whisk the gelatin mixture into the hot sugar mixture.  With the mixer running, gradually add this mixture to the egg whites.  Mix on high speed until very thick, 10-12 minutes.

Pour the mixture into the lined pan.  Working quickly, drop dots of red food coloring across the surface of the marshmallow.  Using a toothpick, swirl the food coloring into the marshmallow to create a marbleized effect.  Dust with confectioner's sugar.  Let the marshmallow stand, uncovered, at room temperature until firm, at least three hours or overnight.  Cut into squares. 

Rich Chocolate-Pecan Fudge

American culinary folklore says that fudge was invented in the United States over 100 years ago.  Most stories claim that the first batch resulted from a "fudged" batch of caramels made in 1886--hence the name "fudge."  At this time, it sold for about 40 cents per pound.

Apparently, Americans still love there fudge.  On Mackinac Island in northern Michigan, fudge is the primary industry and about 10,000 pounds of the confection are sold every day!  Tourists are actually referred to as "fudgies" (no, I am not making this up) and they hold a Fudge Festival every August.  Fudge is also know for its healing properties and its ability to cure sore throats.  I mean, that's why I eat it--isn't that why you eat it??

This recipe was actually adapted from President Eisenhower's wife Mamie's recipe for her famous "Million Dollar Fudge", which was reproduced by housewives all over the nation after it was printed in several publications.  I like to use this as my standard fudge recipe because, unlike most recipes, it does not require the use of a candy thermometer and it results in perfect fudge every time.  Box a few pieces of this up or put it in a decorative holiday bag and you have a perfect homemade holiday gift!  Here are some tips for this recipe:

• The fudge will keep for up to 10 days, covered and chilled.  Bring to room temperature before serving.
• This recipe allows for some improvisation as far as flavoring and ingredients for the fudge.  Instead of pecans, try substituting walnuts, almonds or macadamia nuts.  Add some dried cranberries or sour cherries or some shredded coconut.  When you add the chocolate, you can opt to add some peppermint extract and then sprinkle some crushed peppermint candies on top of the fudge as it sets. 
• If you don't have the German's chocolate, try combining a mix of semisweet and dark chocolates or semisweet and milk chocolates.  Using more than one type of chocolate results in a more complex flavor.

Rich Chocolate-Pecan Fudge

Makes one 9X13 pan

Ingredients:

4 1/2 cups sugar

2 tablespoons butter

1/4 teaspoon salt

1 large can evaporated milk

12 ounces semisweet chocolate, chopped

12 ounces German's sweet chocolate, chopped

1 pint marshmallow cream

2 cups pecans, coarsely chopped (optional)

Prepare a 9X13 inch pan by lining it with buttered foil or parchment paper; set aside.  In a medium saucepan, heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves.  Bring to a boil and boil for 6 minutes.  Combine the chocolates, marshmallow cream, and nuts together in a large heatproof bowl.  Pour the boiling syrup over the ingredients.  Beat until the chocolate is all melted, and then pour into the prepared pan.  Let stand for at least 3 hours before cutting. 

Pecan Pralines

I vividly remember the first time that I ever tried a praline.  At that time, I had heard of pralines, but I didn't really know what they were as I had lived in New Jersey for most of my life--not really a hot spot for praline producers.  My family had recently moved to Texas, and we were leaving a restaurant after having dinner there.  On the way out, in a bowl which typically contains those nondescript mints wrapped in plastic, there were some little caramel colored pecan confections in individual paper holders.  I took one and popped it in my mouth.  A few seconds later I was back at the bowl, taking a few more for the road.  If the hostess hadn't been standing there, I might have taken them all.   They were buttery, creamy, nutty, and slightly salty, and they just melted in my mouth. You don't expect the item that you eat on your way out the door to be the most memorable part of your dining experience, but I haven't a clue what I ate for my entree that night.

The first time that I tried to make pralines at home, it was such a relief to discover that they were much easier than I thought they would be.  Because they are a candy, which means that you are dealing with candy thermometers and exact temperatures, I expected my first few attempts to be less than stellar.  My first batch turned out to be delicious--I know because I'm pretty sure I ate most of them.  This recipe is fairly quick and easy, and these pralines would be great to put in a decorative holiday bag or box, tie with a ribbon, and give out as a homemade gift.  That is, if you don't eat them all first!  Here are my comments for the pralines:

• The pralines will keep for up to 2 weeks in an airtight container.
• I like to add a teaspoon of orange zest for a slightly different flavor.  I might as well take this opportunity to plug the Microplane.  This is one of my top 5 favorite kitchen tools.  I love to add orange and lemon zest to recipes for the added flavor, and the Microplane makes zesting so easy.  It's also great for grating cheese, ginger, and chocolate.
• Instead of vanilla, you can add rum, Grand Marnier, or bourbon to the recipe for an extra "kick."
• It is very important that you have all of your ingredients measured out and ready and your baking sheets oiled or lined prior to starting this recipe.  When making candy, you often need to move fairly quickly at certain points in the recipe, so there is not time to stop and measure, chop, etc. 
• I sometimes use the finished pralines as ingredients in other recipes.  I have chopped them up and added them to plain scone dough to make Pecan Praline Scones, mixed them into cake batter, and folded them into softened ice cream.

Pecan Pralines

Makes 30-40 pieces

Ingredients:

2 cups packed light brown sugar

1 cup sugar

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon cream of tartar

4 tablespoons butter, cubed

1 1/2 teaspoons vanilla

2 1/2 cups pecan halves

Have ready 2 large baking sheets, either oiled or lined with parchment paper.  In a heavy 2-quart saucepan, combine the sugar, cream, salt, and the cream of tartar.  Cook the mixture over medium heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved.  Bring the mixture to a boil over medium-high heat, and boil it undisturbed until a candy thermometer registers 238F degrees.  Remove the pan from the heat and let the mixture cool until the candy thermometer registers 220F degrees.  Stir in the butter and the vanilla.  Using a hand-held electric mixer, beat the mixture until creamy, and then stir in the pecan halves.  Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool.  Remove the pralines carefully and store them, wrapped individually in waxed paper, in airtight containers in a cool place.