- Peanut Brittle

PEANUT BRITTLE


1 c white sugar
1/2 c clear corn syrup
1 c roasted salted peanuts
1 tsp butter
1 tsp vanilla extract
1 tsp baking soda

Grease a cookie sheet.

In a 2 litre casserole dish (I use a clear glass pyrex dish), stir together the sugar and syrup. Microwave on high for 4 minutes.

Stir in the peanuts. Microwave on high for 7 to 9 minutes until light brown (the more powerful your microwave, the less time it will take).

Add butter and vanilla to syrup, blending well. Microwave on high 1 minute more. Peanuts will be lightly browned and syrup very hot.

Add baking soda and gently stir until light and foamy (caution – this will instantly increase in volume and will be extremely hot at this point - be very careful not to burn yourself).

Pour mixture onto a lightly greased cookie sheet. Allow to cool. When cool, break into small pieces. Store in an air-tight container.

Notes:

1. Don’t underestimate how hot this gets. This is not a recipe to be made with a child.
2. I actually put the cookie sheet outside (if it is cold enough) and the brittle sets in about 10 minutes.

- Chocolate Bark

CHOCOLATE BARK


8 oz semi-sweet chocolate melting wafers (or milk chocolate if you prefer)
2 oz white chocolate melting wafers
½ cup cashew pieces
½ cup coconut
½ cup chopped dried mangoes


Melt semi-sweet chocolate in double boiler, add cashews, coconut and mangoes. Mix together and spread on a cookie sheet that has been sprayed with Pam. Once cooled drizzle (or spread) with layer of melted white chocolate. Cool & crack into smaller pieces.

Notes:

This is fabulous and makes for an impressive (but way easy) Christmas gift.