Everyone serves pie on Thanksgiving! I do too , but I like to go along with the abundance theme and serve several desserts and sweets. Here are two great recipes to add to your feast of desserts . The first recipe is for a cranberry and pecan biscotti ( this is also great to serve at breakfast too) and the other is for the perfect peanut brittle. I was never a fan of peanut brittle until the first time I tried it at Craft Bar in New York. I went from loathe to love! Fortunately, Tom Colicchio shared his recipe in “Craft of Cooking”. I’ve tweaked it a little but it’s sublime. Enjoy!

Come back on Wednesday for some great leftover ideas.

From by the bay wishing you the happiest Thanksgiving and fond food memories!
Maryann

 

Peanut Brittle

Adapted from “Craft of Cooking” by Tom Colicchio

Makes one 10 x 15 – inch pan

 

2 cups sugar

1/4 pound unsalted butter

6 tablespoons corn syrup

1/2 teaspoon baking soda

3/4 pound shelled dry roasted salted peanuts 

1 1/2 teaspoon sea salt 

extra coarse sea salt  to top –  Maldon preferred

 

Directions

Line a rimmed baking sheet with non-stick aluminum foil or non-stick baking pad. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the peanuts. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. Sprinkle with the coarse sea salt. Let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.