The Easiest Peanut Brittle - EVER!

Things have been rather hectic this past week.  This weekend we had two children with birthdays to celebrate and our oldest daughter and her family moved to Nashville from Dallas.  To say that we are excited is a bit of an understatement.  We now have 4 out of 5 grandsons living within minutes of us and grandson #6 is due in February.  It doesn't get much better than that!

In preparation for their arrival, I made some goodies that were:  #1 - delicious and #2 - gluten free.  Our son in love has Celiac and he doesn't get to enjoy many treats because most baked goods are made with flour and flour has gluten.  I always try to have something for him to enjoy along with the rest of us.  

I made gluten free no bake cookies and I will post the recipe later in the week, but this was the recipe I wanted to share with you.  Make in the microwave peanut brittle!  Oh my goodness!!  It is beyond easy and is soooo delicious!  By the time I took this picture, half of the batch I made had already been consumed.  So, tomorrow I will make another batch.  Here is what you need.

1 cup sugar

1/2 cup light corn syrup

1 Tbsp butter

1 tsp vanilla

1 cup peanuts (I used dry roasted)

1 tsp baking soda

First, combine the sugar and corn syrup in a microwave safe bowl.  (I used a corning ware bowl).  Stir to combine.  Microwave on high for 5 minutes.  Add the butter, vanilla and peanuts.  Stir.  Microwave on high for 1 minute 25 seconds.  Remove the bowl from the microwave and quickly stir in baking soda.  (It will foam a lot, don't be alarmed).  Immediately pour mixture onto a baking sheet lined with parchment paper, aluminum foil or a silpat.  Spread into a rectangle using the back of a spoon or a wooden spoon and let cool for 1 hour.   Break into pieces and enjoy!

Nothing could be easier and it is really, really, really good!  It is also gluten free which is a real treat for those who have allergies to gluten.  

This makes a nice sized batch of candy that would be great boxed and given as a gift, shared with co workers or eaten by your family!  It doesn't take hours slaving over a hot stove.  You don't need a candy thermometer and you don't have to worry about the humidity.  Candy can be a real pain sometimes.  This is the easiest candy recipe ever!  If you like brittles, you are going to love this one!  Enjoy.

Everyday Donna

Things to remember:

“Candy is nature's way of making up for Mondays." ~Unknown Author” 

Pie, Pie, Me Oh My - Pecan Pie

Have you seen the movie Michael - the one where John Travolta plays a really quirky angel?  That movie is one of my favorites.  At one point, he asks Andy McDowell's character to sing a song about pie.  Michael loves pie.  I love pie.  Actually, who doesn't love pie?  Lemon meringue, chocolate cream, apple, cherry, chess, pumpkin, pecan - the choices are endless.   The lyrics to the song say "my, my, me oh my, I love pie!"  That pretty well describes the way I feel about pie - especially pecan pie.  I probably like pie better than cake, it just seems like it takes a little more effort to make somehow.

Saturday evening we had family over for dinner and I made hubby Dan's and son in love Todd's favorite -  pecan pie.  I also made a pumpkin pie and home made whipped cream.  Yum.  This recipe came from my mother in love and was given to me when we were first married 42 years ago and I have been making it ever since.  She is no longer with us, but I think of her every time I make this pie and say a thank you.

This is a picture of the poor, dilapidated recipe book that I used to write my favorite recipes in for so many years.  There is no more space to write recipes.   I bought this book before we were even married.  The spine is broken and I have to hold it together with a rubber band, but  this poor old book has served us well.   Sounds kind of like a John Denver song doesn't it?

As you can see in this picture, my two favorite recipes are written side by side - Sour Cream Coffee Cake and Pecan Pie.  The pages are smudged and covered with schmutz, but I cannot begin to tell you the number of these baked goods I have made over the years time and time again.  These are two family favorites!

I always make my own pie crusts, but you can use a frozen pie crust,  just make sure it is a deep dish crust so that it will hold all the filling.  My pie is baked in a 10 inch corning ware pie pan that I received as a wedding gift 42 years ago.  The stories it could tell!  Now for the recipe.  Here is what you need.

Ingredients:

1 cup pecans, chopped
1 cup sugar
1/2 cup Karo white corn syrup (or another brand works fine)
1/4 cup melted butter
3 eggs, beaten till yellow
1/4 tsp salt
1/2 tsp cinnamon
1 heaping tbsp flour

This is easy!  Put the eggs in a blender and blend until yellow.  Add corn syrup, sugar, melted butter, salt, cinnamon and flour.  Blend for a minute or two until thoroughly mixed.  Set aside.

Put chopped pecans in bottom of unbaked pie crust.  Pour filling mixture over pecans.  They will begin to rise to the tops of the filling.  Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted in center comes out clean.

Baking time seems to vary every time I make this pie.  I guess it depends on the size of the eggs - not really sure.  Just watch it and take it out once filling is set.  Let pie cool slightly before serving.

You can serve this pie with ice cream, or I like to make whipped cream which is really easy.  This is what you do:

Put 1/2 qt heavy whipping cream in a deep bowl and beat with mixer on high speed until it starts to form stiff peaks.  Just before the peaks form, add a couple tablespoons of sugar and a splash of vanilla.  Continue beating until done.  This is what your pie will look like when you serve it.

Sorry, this is not the prettiest piece ever served because I thought to take the picture just as I served it, but it is the best tasting pecan pie ever!  It is also a very easy recipe.  Give it a try.  You are going to love it.  Pie, pie, me oh my, I love pie!

Everyday Donna

Things to Remember:

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis