This year is going to be all about lowering the bar. You know what I am talking about. The bar you try so hard to get over to make it all work. Not the one you belly up to, but the one that you hold yourself too. The bar that has "that" voice that says "that" you should be on Pintrest making homemade everything, and says, stop eating tacos and have a salad..will you...Please?
Well, I am about to lower that bar. I am lowering it so low that I can walk all over it. I am about to say 2013, you can take it down, and what I want want this year is less stress and more hugs and love. Because I just took my bar and lowered it! You should too! By the way...these peanuts are crazy good! Spicy, salty and a crazy nut like me. So, just go nuts and Happy 2013!!!
Let's go! Peanuts, roasted and unsalted and of some good old fashion sugar!
Cayenne!!! Spicy...need I say more!
Spicy Brittle Peanuts
From The Smitten Kitchen Cookbook
Spicy Salted Nuts
1/2 teaspoon baking soda
1/2 flaky sea salt
1/8 plus a pinch more of cayenne pepper
1 cup of sugar
1 tablespoon butter
1/4 cup water
2 cups shelled roasted, unsalted peanuts
Makes about 2 cups of lovely goodness.
Line a baking sheet with parchment paper.
In a bowl mix together baking soda, sea salt and cayenne, and set aside.
In a medium saucepan, heat the sugar and water over medium high heat, until it turns golden brown. About 8-10 minutes. Add the peanuts and start stirring, coating the peanuts with the sugar mixture.
Continue to stir to break up any clumps, until the nuts are evenly toasted and coated. Remove the pot from the heat.
Stir in the baking soda and spice mixture and stir as fast as you can, then place the caramelized nuts onto the prepared baking pan. Spread them in a single layer, breaking up any clumps. Cool completely.
Once cooled, you can break these lovely clusters into smaller pieces and then serve. The nuts will keep in an airtight container for about 2 weeks.