Recipe of the Day: Cinnamon Peanut Brittle *National Peanut Day*

Cinnamon Peanut Brittle

Ingredients
1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions
In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.

Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (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 or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Cinnamon Peanut Brittle

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Recipe of the Day: Crunchy Peanut Bark *National Peanut Lover’s Day*

Crunchy Peanut Bark

Ingredients
2 pounds white candy coating, coarsely chopped
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

Directions
In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set. Yield: 10 dozen.

Editor’s Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bark” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Crunchy Peanut Bark

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Recipe of the Day: Peanut Lover’s Pie *National Peanut Lover’s Day*

Peanut Lover’s Pie

Ingredients
6 tablespoons honey-roasted peanuts, divided
1-1/2 cups graham cracker crumbs
7 tablespoons butter, melted
3 pints chocolate ice cream, softened
1 cup plus 1 tablespoon peanut butter, divided
3/4 cup coarsely chopped peanut butter cups, divided
1/2 cup caramel ice cream topping

Directions
Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes.

In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes.

Meanwhile, resoften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer.

Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture. Yield: 8 servings.

Recipe found here: Peanut Lover’s Pie

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Recipe of the Day: Cinnamon Peanut Brittle *National Nuts Day*

Cinnamon Peanut Brittle

Ingredients
1 cup sugar
1/2 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions
In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2-1/4 minutes longer. Stir in peanuts, butter and cinnamon.

Microwave, uncovered, on high for 20-30 seconds or until mixture turns a light amber color (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 or until firm; break into small pieces. Store in an airtight container. Yield: 1-1/4 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Cinnamon Peanut Brittle

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Recipe of the Day: Rocky Road Fudge *National Peanut Day* *National Dessert Month*

Rocky Road Fudge

Ingredients
1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 cups salted peanuts
1 package (10-1/2 ounces) miniature marshmallows

Directions
Line a 13-in. x 9-in. baking pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.

In a large saucepan, combine the chocolate chips, milk and remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Refrigerate until firm.

Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares. Yield: about 2-1/2 pounds.

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Recipe of the Day: Butterscotch Salted Peanut Bars *National Peanut Day*

Butterscotch Salted Peanut Bars

3 1/4 cups salted peanuts

CRUST
1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 cup butter, softened (no subs please!)

TOPPING
1/2 cup corn syrup
2 tablespoons butter
1 tablespoon water
1 cup butterscotch chips

Directions:

1 Preheat oven to 350 degrees F.

2 Line a 15 x 10-inch baking sheet with parchment paper.

3 Combine all crust ingredients, and press into bottom of the pan.

4 Bake for 10-12 minutes (do not over bake).

5 Remove from oven then sprinkle the peanuts evenly over crust.

6 In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).

7 Pour the hot mixture over the nuts, and return to oven.

8 Bake for 15 minutes or until until golden.

9 Cool completely before cutting into bars.

Recipe found here: Butterscotch Salted Peanut Bars

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Recipe of the Day: Microwave Peanut Brittle *National Peanut Lovers Day*

Microwave Peanut Brittle

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions

Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Recipe found here: Microwave Peanut Brittle

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