Jalapeño Pecan Brittle

Hi everyone...long time no see!  Just popping in to share a recipe for my new addiction...Jalapeño Pecan Brittle!

Like Faithy's Quick & Easy (Microwave) Peanut Brittle, it's super easy and makes a minimal mess in your kitchen.  If you have all the ingredients, you can whip up a batch in a snap!

This year, we've been making lots of Cowboy Candy to sell (along with our homemade jams & jellies) at our local farmer's market.  With each batch, there's always plenty of the yummy jalapeño syrup leftover.  We've been canning it for later use as a meat marinade, etc.  I recently saw someone online mention that they've used it to make peanut brittle before, so I decided I needed some of that in my life!  LOL!  As a true Texas girl, I decided that pecans would go better than peanuts in this delight, so my husband & I went to work, experimenting to get the ratios and timing of everything just right.

Please note:  You can easily replace the pecans with whatever nuts you prefer.  However, they'll need to be raw when you start (not pre-roasted) or they may burn.  Also - microwave times may vary depending on the strength of your microwave.

As with my peanut brittle recipe, you'll need to keep moving with this recipe, because you don't want the mixture to cool until you're finished, so be sure to READ THE RECIPE ALL THE WAY THROUGH BEFORE STARTING...so you know what's coming.  I always have my ingredients pre-measured before I start, so I can just dump and stir quickly.

Here goes...

Mix 1/2 cup jalapeño syrup, 1/2 cup sugar and 1/2 cup light Karo Syrup in a large microwaveable bowl with handle.  (I use an 8-cup Pyrex measuring cup - helpful, because the mixture gets REALLY hot.)  

Microwave on high for 5 minutes.  Stir in 1 cup raw pecans.

Microwave on high 3 minutes and 45 seconds or until light brown.  Stir in 1 tsp. butter and 1 tsp. vanilla.  (Be careful, as the mixture will be very hot, and may spatter when these wet ingredients go in.)   

Microwave on high 1-1/2 minutes more.  Pecans will be light brown and syrup very hot.  (As I mentioned before, no matter how tempting it may be...DO NOT lick the spoon, or attempt to wipe the mixture off with your fingers...just trust me!) 

Add 1 tsp. baking soda, and stir gently until light and foamy.  (You need to work quickly here, because the mixture will harden fast as it cools.)  Pour mixture immediately onto lightly greased cookie sheet and spread to desired thickness.  (I recommend using a flexible cookie sheet if you have one...it's much easier to remove the cooled peanut brittle once it's done by just giving the pan a little twist...and DON'T FORGET to grease the pan first!)  Let cool for about 30 minutes, or until cool to the touch.  Break into pieces & enjoy!

(Another note:  If you're making this for a gift...DO NOT take a sample taste...you may eat the entire batch and have nothing left to give away!  😂  Seriously y'all...I may never eat peanut brittle again!)

I hope you and your family will enjoy this recipe as much as we do!

Merry Christmas and may God bless you abundantly in the year ahead!
Blessings,
--Faithy 

P.S.   If you don't have any jalapeño syrup handy, there are lots of Cowboy Candy recipes online.  Just pick your favorite one, and be sure to save the extra syrup when you make it!  Local friends can pick some up through Scantlin Kitchens!

Pumpkin Oat Muffins

HOWDY and Happy Halloween my friends!  I hope you and yours are warm and dry this rainy morning.  Concerned for many in our wonderful state of Texas who have been slammed with massive flooding the past couple of days.  Please join me in praying for all who have suffered losses from these massive storms, and for all the rescue & relief workers involved as well.

As usual, the cooler weather has me in a fall mood, and wanting to try some new pumpkin recipes.  I came across this one by Jessica over at A Kitchen Addiction a couple of days ago, and knew I had I had to try it.  I got up early this morning to give it a go, and it definitely didn’t let me down.  These muffins are DELISH!!

They were super easy to throw together, and made my house smell soooooo good while they were baking!  They taste a little like a super pumped up bran muffin…only better.  They look good, AND they taste good, so you can’t go wrong with that!

As usual, I made a few very minor adaptations to the recipe (below), but whether you try Jessica’s original recipe or my version…just TRY THIS!!  You won’t regret it!

Pumpkin Oat Muffins

Ingredients

1-1/2 cup whole wheat flour (you can use all-purpose flour for all or part, but this recipe works really good with all whole wheat flour…kinda tastes like a bran muffin)

1/2 cup rolled oats

1/2 cup Whey Low Gold (or packed brown sugar)

1-1/2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. cloves

1 cup 100% pumpkin puree (I normally use homemade, but I was out, so canned it was.  Whatever you use though, DO NOT use canned pumpkin pie mix!)

1/2 cup honey

1/2 cup coconut oil, melted (I’m sure you could use any oil you like, but this adds a delicious mild flavor)

1 tsp. vanilla extract

1/2 cup egg substitute (or 2 eggs)
Topping (optional)  (I know this is optional, but I think the toasty pepitas on top add a delightful crunch to these muffins!!)
pepitas, for topping

rolled oats, for topping

Instructions

Preheat oven to 350°F.  Spray a muffin tin with non-stick cooking spray. (you can use cupcake liners if you want, but I prefer not too…I hate having any of the yumminess left stuck to the paper!).
In a large bowl, whisk together flour, oats, Whey Low Gold, cinnamon, baking soda, salt, nutmeg, and cloves.

Add pumpkin puree, honey, coconut oil, egg substitute, and vanilla extract.  Stir until just combined, making sure that the eggs are incorporated.

Scoop batter into prepared muffin tin, filling each cup about 2/3 full (I always use my large cookie scoop, which is the perfect amount, but an ice cream scoop would work too).  Sprinkle with a few pepitas and oats.

 

Bake for 20-25 minutes (mine took 25) or until toothpick inserted in the center of muffin comes out clean.

The original recipe said that it made 12 muffins.  I ended up with 15.  (Yaaaaaaaaaaaaayyy!!!  Bonus muffins!!)

Anyway…just had to stop by and share this recipe before I got too busy.  It’s THAT good!  (I'm thinking I might even try adding a few dried cranberries next time...hmmmm...I may even try making it into some small loaves for gifts...hmmmm...I'm really liking this recipe!)

I hope you have a wonderful weekend!!  Stay safe if you’re out there trick-or-treating tonight!  And don't forget to stop by and say howdy to Jessica over at A Kitchen Addiction!!

Blessings,

--Faithy

UPDATE:  This has become one of my favorite recipes, and it works really well with the homemade pumpkin puree.   Also, I did try adding the dried cranberries, and they add an extra layer of yumminess.  Definitely worth tossing in if you have some.  I may try some diced apples next.  I've did made it into small loaves to give as gifts too.  They were a hit!  The leftover muffins are especially good if you split them in half, then butter them and toast them under the broiler until lightly browned.  Mmmmmm...

Sweet & Salty Brittle Bites

HOWDY!  Once again, I've been away longer than I planned to be.  I hope everyone has been doing well in the meanwhile.  Here in Zig Zag, we’ve been blessed with lots of wonderful drought-ending rain!  It’s wonderful and amazing to see green grass growing, and to have to actually worry about finding time to keep the yard mowed after several years of drought.

I found this recipe quite a while back in a flier (HEB Texas Life) at my local grocery store.  It took me quite a while to get around to actually making it, but boy was it good!

They don’t have the recipe posted online, or I’d share a link for you.  I contacted them about it, and they told me to just give general credit to the HEB Chefs, so I’m more than happy to do that.  I’ve found lots of wonderful recipes in their store publications and on their website.  Check them out if you have a chance.

Anyway, I made a batch of these yummy snacks for our annual family Easter BBQ (with about 200 people in attendance), and they were a hit.  (Yes, there were some folks in my traditional family that thought they was a bit odd, and didn’t even want to try them, but almost all those who actually tasted them thought they were fantastic!)  This recipe is definitely on my “keeper” list now.

My batch turned out a little chewy (not sure if it was the humidity or that I just needed to cook it a little longer) but as it turned out, that was one of the things that folks liked about it, so I’m hoping I can achieve that same texture again sometime.

If you can keep these around for a day or two, the flavors will develop over time, and they’ll be even better.  However, let me warn you, keeping them that long WILL be a challenge!

Without further ado, here’s the recipe…

Sweet & Salty Brittle Bites

Ingredients:

NONSTICK COOKING SPRAY

1 cup sugar

¼ cup water

1 tsp. Kosher salt

2 Tbsp. Adobo sauce (from one 7 oz. can chipotle peppers)

1 cup pepitas (those little green pumpkin seeds)

1/2 cup unsalted roasted peanuts

1/2 cup unsalted roasted cashews

4 slices bacon, cooked, chopped

Instructions:

Line a baking sheet with parchment paper and spray with non-stick spray (or you can just use a very well-greased flexible baking sheet).

Combine sugar and water over high heat, stirring until sugar is completely dissolved.  Continue cooking unstirred until sugar reaches a golden syrup like color.  Approximately 4 minutes.  Cook an additional 1 to 2 minutes while gently swirling pan over flame until sugar reaches a darker color.

Carefully stir in adobo sauce then remove from heat.

Stir in nuts and bacon to coat and pour onto prepared baking sheet.

Be sure to allow the brittle cool completely before cracking, then store in an airtight container (after sampling a piece!).

These wonderful little bites of yumminess would make a great gift…especially for the folks in your circles who like anything with bacon and a bit of spiciness.

Step out there on the edge and give these a try…they’re totally delicious and addictive.  After you’ve tried them, let me know your thoughts.  I’m looking forward to hearing from you!

Blessings,

--Faithy

Faithy's Holiday Favorites...

HOWDY friends...
Just popping in to share a few of my holiday favorites, and to wish each and every one of you a wonderfully blessed holiday season.

Our family Christmas involves LOTS of people, so buying gifts for everyone is a bit challenging, since we never seem to know exactly what folks want or need, AND because buying gifts for that many people can get pretty expensive.  The past few years, I've started making baked goods, jams & jellies for folks, and I really enjoy it.  Eventually I'm learning each person's favorites, and gearing towards those, but generally, most folks are willing to try new stuff too, and they appreciate the time spent on a homemade gift.

Anyway...not much time to post these days, but I thought I'd share some of my favorites.  I hope you'll give some of them a try, and report back to let me know what you thought.

1.  Faithy's Quick & Easy Microwave Peanut Brittle - My hubby & I have been making and sharing this recipe for more years than I can count.  Sooooo very easy, and ALWAYS a hit!

2.  Oatmeal Brittle - We tried this for the first time last year, and oh boy was it good!!  It's definitely on  our tried & true list now!

3.  Magic Mint Chocolate Bark - This is another one I've been making for quite a few years now.  It really doesn't get much easier than this, and it's very adaptable...you can change the mint-chocolate chips to any flavor of chips you like, and change the almonds to some other nut or topping of your choice.  (I often use regular, dark or white chocolate chips topped with crushed peppermint, but the original is still my personal favorite!)

4.  Apple Cider Caramels - These require a little extra effort (mostly in wrapping each one individually), but they are sooooooooo worth it!  I can't even describe how good these are!!

 

5.  Quick & Easy Cranberry-Orange Scones - These are definitely one of my "go-to" recipes anytime I have overnight guests.  Easy & delicious...AND if you really want to make things painless during the holidays, they can be made ahead and frozen, then baked whenever you're ready.  BIG THANKS to my awesome sister-in-law Brandy for sharing this recipe with me years ago!!

6.  Faithy's Poppin' Pepper Jelly - I started making this several years ago, and it's always a hit as well.  (A lot of the guys on my list really like this one!)  It's also very colorful and festive to serve over the holidays.

7.  Gig'em Red Velvet Cookies - I found this recipe in a mystery book by Joanne Fluke quite a while back, and it's a great cookie recipe to use ANY time of year!!

8.  Oatrageous Cookies - I found a bar cookie recipe in a magazine years ago, and adapted it to make large cookies (4" diameter or so) that can be individually wrapped and given as gifts or used as place markers at parties.  You can also make them regular sized if you want.  They're ALWAYS delicious!!

9.  Steph's Pecan Bars - I found these on another blog a while back, and they've definitely become a favorite!

10.  Faithy's Favorite Cranberry Orange Waffle Mix - This makes a beautiful mix that can be given as a gift.  I also like to keep some stored in my freezer for some yummy waffles without too much effort.

11.  Faithy's Favorite English Muffin Bread - This one is probably the recipe I've used most in my life!  It is so easy to make, and makes a great gift, along with some homemade jam or jelly (or even a nice store-bought one if you don't have time to make any).  It's also great to have on hand to serve guests.  If you've ever spent a night at my house, you've probably had some!  It's also a treasured recipe passed along to me from one of my very favorite relatives, so it brings her to mind every time we make it.

12.  Fruit & Nut Bars - If you like mincemeat (which I do), you'll LOVE these delicious bar cookies.  I just used the recipe straight off the mincemeat jar, but I'm sharing the link for the recipe on the None Such mincemeat website.  I may never make another mincemeat pie...but these are definitely on my holiday list!

13.  Chocolate Pretzel Rings - for some reason I don't have a picture of these, but I've been making them for my nephew for more years than I can count.  I've also made variations with different flavored chocolate "Kisses" or "Hugs", as well as one using "Rolo" candies & pecan halves in place of the "Kisses" & "M&M's".  SUPER easy and always appreciated.  The hardest part is unwrapping the individual candies.  (HINT:  If you can find the unwrapped Kisses or Rolos, use them...they'll save a lot of time, especially if you're making quite a few!)

14.  Potato Candy - I don't have a picture of these either, but this is a favorite recipe I learned from my German Dad as a kid.  I didn't have it typed up, so I'm linking you to a version I found online (just ignore the Irish part and think German, LOL!).  I've never actually measured my ingredients...just used one potato and enough powdered sugar to get my dough to the consistency I want.  Be warned though, it takes plenty of powdered sugar for even a small potato, and the potato will liquify as you start to add it.  You can use smooth peanut butter if you prefer, but I like the crunchy for more texture.

Anyway...I gotta go so I can actually get started on making some of this stuff!  LOL!  I hope you can find something new to try with your family this year.

May your Christmas be filled with love, laughter and the great blessing of family, and may we never forget the TRUE REASON behind all the celebrating...JESUS CHRIST our SAVIOR!!!

Blessings,
--Faithy

Faithy's Quick & Easy (Microwave) Peanut Brittle

Just popping in to share one of my favorite holiday recipes.  My hubby & I have been making this for so long, I have no idea where we originally found the recipe, but it is definitely on our "tried and true" list!

It's VERY easy, and not even very messy.  If you like peanut brittle, you can have a batch ready to eat in no time at all!  We make LOTS of it to give as gifts every year, and it's ALWAYS a hit.  People think we've worked so hard making it, but there's really nothing to it!

If you've always wanted to try making peanut brittle, but were afraid it would be too hard, this is the recipe for YOU!  (I don't even use a candy thermometer!)

You'll need to keep moving with this recipe, because you don't want the mixture to cool until you're finished, so be sure to READ THE RECIPE ALL THE WAY THROUGH BEFORE STARTING...so you know what's coming.  I always have my ingredients pre-measured before I start, so I can just dump and stir quickly.

Anyway...all you do is...

Mix 1 cup sugar and 1/2 cup light Karo Syrup in a large microwaveable bowl with handle.  (I use an 8-cup Pyrex measuring cup - helpful, because the mixture gets REALLY hot.)  

Microwave on high for 4 minutes.  Stir in 1 cup roasted, salted peanuts.  (I prefer to use raw, unsalted peanuts.  Spanish peanuts, in the skins, are my favorite, as they add a touch of color.  I watch for sales year round - especially AFTER Christmas - then stock up and store them in my freezer.)

Microwave on high 3 to 5 minutes or until light brown.  Stir in 1 tsp. butter and 1 tsp. vanilla.  (Be careful, as the mixture will be very hot, and may spatter.)   

Microwave on high 1 to 2 minutes more.  Peanuts will be light brown and syrup very hot.  (No matter how tempting it may be...DO NOT lick the spoon, or attempt to wipe the mixture off with your fingers...trust me...it's like napalm at this point!)

Add 1 tsp. baking soda, and stir gently until light and foamy.  (You need to work quickly here, because the mixture will harden fast as it cools.)  Pour mixture immediately onto lightly greased cookie sheet and spread to desired thickness.  (I recommend using a flexible cookie sheet if you have one...it's much easier to remove the cooled peanut brittle once it's done by just giving the pan a little twist...and DON'T FORGET to grease the pan first!)  Let cool for about 30 minutes, or until cool to the touch.  Break into pieces & enjoy!

Depending on the power of your microwave, you may have to adjust the times a little, but don't change them much...burned peanut brittle isn't so good.  

I hope you'll give this recipe a try, and let me know what you think.  Maybe it will become one of your family favorites too!

Happy Holiday Cooking my friends!!
Blessings,
--Faithy