Anne McAlpine – December 6, 2018

Every year I give my mail, recycling, garbage and newspaper delivery people a gift from my kitchen. I include bits and bites and this week I made the first batch. A reader who was visiting me while I was removing it from the oven asked me to share some other recipes that can be used as gifts. I gave you my bits and bites recipe last year, but let me know if you need that one again.

This cinnamon peanut brittle is really delicious but you can make it without the cinnamon, if you prefer. It could also be made with mixed nuts instead of just the peanuts.

The buttery almond crunch is not as hard as peanut brittle as its texture is more like toffee. When I made it, I used the thinly sliced almonds, but you could use the slivered ones.

The chocolate fudge also makes a nice gift. Be sure to sift the ingredients first. I didn’t sift the flour and wished that I had as it was more difficult to combine without a few lumps. I used the finely chopped walnuts as I prefer them to the larger pieces, but you could use either.

Cinnamon Peanut Brittle

1 cup white sugar

½ cup light corn syrup

2 cups salted peanuts

1 tsp. butter

½ tsp. ground cinnamon

1 tsp. baking soda

1 tsp. vanilla

In a 2-quart microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes. Stir and heat 3 minutes longer. Stir in peanuts, butter and cinnamon. Microwave, uncovered, on high for 30 to 60 seconds more or until mixture turns a light amber colour. Mixture will be very hot. Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Refrigerate for 20 minutes to a half hour until firm. Break into small pieces. Store in an airtight container.