Macadamia Peanut Brittle
(you need a candy thermometer to make this)
1 cup sugar, organic
1/2 cup light corn syrup, organic
1/4 tsp. salt
1/4 cup water
1/2 cup peanuts, organic
1/2 cup macadamia nuts, organic
2 Tbsp. butter organic, softenend
1 tsp. baking soda
Prepare a baking sheet by greasing it with organic shortening. Set aside on a hot pad. Measure butter and soda and keep nearby.
In a medium saucepan mix sugar, corn syrup, water and salt. Place candy thermometer in pan. Bring to a boil.
Toss in nuts and continue to boil. Stir consistently, but slowly so you do not slow down the temperature, but keep it from sticking to the pan.
When it reaches 300°F remove from heat and remove thermometer, add butter stirring. Once the butter is melted, stir in the baking soda and pour onto prepared pan. It will foam up. Spread the mixture out and allow it to cool completely.
Break into pieces and store in an air tight container.
I also made homemade peppermint patties for the first time. So easy to make too. Here is that recipe:
Homemade Peppermint Patties
3/4 cup organic sweetened condensed milk
2 1/2 tsp. organic (or homemade) peppermint extract
4 cups organic powdered sugar
Mix and roll flat on a non-stick surface to about a 1/2 inch thickness. This dough is sticky, so you may need to work it a bit by hand, then roll between two pieces of parchment paper. Or coat the rolling pin with powdered sugar.
Cut into small pieces and all them to dry on a non-stick pan for up to 12 hours. You could get fancy and make small circles, but for us squares were quick and easy.
Drop each piece into melted dark chocolate and coat. Place pieces on waxed paper to harden. Store in an airtight container.
Note: You won't use an entire can of sweetened condensed milk, so I put my leftover milk in the fridge to use up later. There are many tips on using leftover sweetened condensed milk on the internet.