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 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