I know I say this all the time …… time just flies way too
fast. The weekends go by way too fast
and then the work week, depending on my schedule seems to whisk on by. I just said to my hubby the other day, we are
going to be pulling out the Christmas decorations before you know it. At the end of the day, I have learned to
savor each and everyday and appreciate each day for what it is. I have learned that life is a gift and you
need to make the most of it.
assigned another blog from the group and need to search to find that perfect
recipe to make. Then comes the big
reveal day and you get to see who had your blog and what they chose. Quite frankly, that is my favorite part. Sometimes it is a recipe that I have long
forgotten about and it simply puts a smile on my face.
degree in community counseling from
She is engaged to her fiancée PJ and were high school sweethearts – that
is just darling. They are home owners who love to cook and love to eat out at
restaurants. She includes many tasty recipes along with restaurant reviews on
her site. She has a long list of “likes”
and “dislikes” on her about page. I have
to say I too like – reality TV, books, cookbooks, blogging and bacon. I can identify with several of her dislikes
but I actually like my dentist, cleaning, being on time and don’t mind public
speaking. As for the others, I agree 100%.
craving something sweet and kept coming back to a simple candy – peanut brittle. I thought I would kick it up by adding cayenne
pepper, grey salt and vanilla to the mixture.
Oh and I added a touch of salt on top of the brittle before it
completely cooled. It was a sweet and
salty delight. Thank you Desiree!
Spicy and Salty Peanut Brittle
1 Cup Light Corn Starch
1 Cup Sugar
2 Cups Peanuts
1 teaspoon Vanilla Extract
1 large pinch Cayanne Pepper
1 teaspoon Grey Salt
Regular Salt for sprinkling
In a medium pan, add the corn starch and sugar and cook over
medium high heat. Stir to combine. Add vanilla, grey salt and cayanne pepper and stir. Stir in the peanuts and increase to high heat
and bring to a boil, stirring frequently to avoid burning. Once the candy
thermometer reaches 295 degrees and the mixture is golden brown, about 10 to 15
Remove from heat. Quickly
pour mixture onto prepared baking sheet with a silpat and spread evenly. Set aside to cool and harden. Break apart into
pieces and store in an airtight container.