It's tha-a-a-a-at time of year...
OK, nut brittle. Did the peanut brittle last week. Had some mixed nuts left over from Thanksgiving dinner, and they were rapidly getting stale.
So I did a mixed nut brittle. Same exact recipe as peanut brittle, but using mixed nuts.
CAUTION!! You have to be very careful when you're toasting the mixed nuts. Almonds and cashews, in particular, toast very quickly. Make that 'burn very quickly.' Turns out peanut oil doesn't burn very quickly, but other nut oils do. So if you leave your mixed, non-peanut nuts in pan in the oven too long, you'll get very toasted mixed nuts.
Follow the 11/29 recipe for nut brittle, but be very careful about toasting the nuts. Watch carefully, and remove the pan from the oven as soon as they're toasted. And no longer!
Saturday, December 5, 2009
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.