At Christmas, my husband can skip the Candy, has no desire for cookies and just doesn't like cake or pie. His only request is homemade Peanut Brittle. When I married him 7 years ago, the marriage came with a family recipe for Peanut Brittle. I was given strict instructions to THAT recipe and THAT recipe only. When looking through my Taste of Holiday cooking magazine again, I came across a recipe for Spiced Rum-Nut Brittle.
The recipe in book calls for cashews and pecans, but my husband is a peanut man, so I'm making "Spiced Rum Peanut Brittle". Here are the secret ingredients that make this peanut brittle so different....
1 cup sugar
1/2 cup corn syrup
1 cup peanuts (can use 1/2 cup cashews & 1/2 cup pecans)
1 tsp butter
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/8 tsp salt
pinch ground nutmeg
1 tsp baking soda
1/2 tsp rum extract
1/2 tsp vanilla extract
Butter (or use a butter spray from can) a flat cookie sheet. Combine sugar, corn syrup, peanuts, butter, cinnamon, cayenne, salt and nutmeg in a large, deep skillet or you can use a smaller sized stock pot. Cook on medium high until the mixture turns a light amber color (mixture will be very hot).
Remove from heat and quickly stir in baking soda and extracts until light and foamy. Immediately pour on to prepared pan, spread with metal spatula. Cool completely. Break into pieces; store in airtight container.
My husband has eaten his goodies yet, but I took my own piece and YES you can taste the cayenne pepper and the "spice" definitely lingers afterward. I've seen lots of recipes for spiced nuts, but never spiced peanut brittle. The recipe says it makes 1 pound, but it is a very small batch, so I would suggest you double the recipe.