Holla!

How’s it going party people?

I am so sorry Ive been so MIA  . . . please don’t think I don’t love you.

I do.

I really, REALLY do, its just been a cah-razy few weeks.

But rest assured I’m back baby.

So let’s kick things off with a recipe I have been wanting to share with you since before Christmas!

Oh you guys, it’s totally worth the wait.

Spicy Britted Peanuts – from the one and only Smitten Kitchen Cookbook.

Oh. My. Word.

This cookbook . . . ah-mazing!

One of the first recipes (please ignore the terrible photography) I shared on this little ol’ blog of mine was one that was inspired by the one and only supremely talented Deb over at Smitten Kitchen.

Deb’s website is one I have stalked followed  unwaveringly for years. I just love her. The recipes she shares, her incredible photography and girlfriend has a way with words. I feel like we are friends you know? not in a creepy, stalker way, like real life friends? Just sitting, drinking coffee, sharing stories while I drool over admire and attempt to recreate all the delicious morsels she is willing to share. She truly is inspirational.

So  . . . my sweet sister was kind enough to get me The Smitten Kitchen Cookbook for christmas. I may or may not have squealed with joy, did a little happy dance and then proceeded to read said book from cover to cover. I totally did, what can I say, Im a massive dork and a serious cookbook addict.

But you guys, this book . . . I want to make e-v-e-r-y-t-h-i-n-g.

So here is where I begin.

Spicy brittled peanuts. Crunchy, caramelised clusters of delicious peanuty goodness. Ugh so good I can’t even stand it!

Now, you barely notice the spice, its kind of like how you add espresso to chocolate cake, you don’t taste the coffee it just deepens and enhances the flavour.

And these peanuts are crazy good.

Like seriously addictive.

Sweet, salty, crunchy and dangerously moorish. I would go as far as saying the beast brittled peanuts I ever tasted.

For reals!

And so easy to make. Simple boil some sugar and water, throw in some peanuts, stir, stir, throw in your spices, stir, stir, spill onto a baking tray to cool and boomshakalocka, your done.

No fancy equipment or oven use required, Just you, a saucepan, a spoon, some peanuts and a little spice . . . self control, brace yourself . . . you are in for a serious testing.

I dare you not to eat the entire batch in one sitting . . . double dare even

Spicy Brittled Peanuts
Re-written in my own words from The Smitten Kitchen Cookbook

Ingredients –

1/2 tsp baking soda

1/2 tsp salt flakes

1/8 tsp cayenne pepper

1 cup (200g) sugar

1 Tbsp unsalted butter

1/4 cup (60 ml) water

2 cups (280g) unsalted peanuts, raw or roasted is fine just make sure they are shelled (papery skins removed)

Method –

1 – Line a baking tray with parchment paper and set aside

2 – In a small bowl stir together baking soda, salt flakes and cayenne pepper then set aside.

3 – Place the sugar, butter and water in a medium size saucepan over medium heat until the mixture begins to turn golden (7-10 mins).

4 – Add peanuts and stir to coat.

5 – After a minute or 2 the mixture will appear to seize up. It will look grainy and crusty and you will curse yourself wondering where it was you went wrong. Fear not my friend and stir on, in just a few minutes (about 3) the sugar mix will melt back into a deliciously golden caramel.

6 – Continue to stir and break up any clumps as you go.

7 – Remove the saucepan from the heat and stir in the baking soda/spice mix as best you can.

8 – Tip the nuts onto your prepared baking sheet and using your spoon, spread them out into a single layer until they cool completely.

9 – Break up any bigger clusters and store in an airtight container for up to 2 weeks.

Seriously addictive . . . you have been warned

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