tag:blogger.com,1999:blog-2503494355334157272.post7828323302204457557..comments2023-08-26T08:13:14.544-04:00Comments on Beach Eats: She lives!The Diva on a Diethttp://www.blogger.com/profile/08336939733516236525noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2503494355334157272.post-6248749685180300592008-12-10T12:23:00.000-05:002008-12-10T12:23:00.000-05:00Deb - that brittle recipe looks amazing! Thank yo...Deb - that brittle recipe looks amazing! Thank you for sharing it and I hope I'll be able to carve out some time to try it. Yum!The Diva on a Diethttps://www.blogger.com/profile/08336939733516236525noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-16191127516431541952008-12-09T20:34:00.000-05:002008-12-09T20:34:00.000-05:00Thanks for sharing Pixiegal, okay so here's the br...Thanks for sharing Pixiegal, okay so here's the brittle from Food and Wine:<BR/><BR/>2 cups sugar<BR/>1/2 cup water<BR/>1 stick unsalted butter<BR/>1/3 cup light corn syrup<BR/>1/2 teaspoon baking soda<BR/>12 ounces roasted peanuts, cashews, pistachios or pecans (I use the plain old dry roasted store brand peanuts)<BR/>Fleur de sal or Maldon sea salt (I use plain old kosher)<BR/><BR/>In a large sauce pan combine sugar, butter, water and corn syrup, bring to a boil. Cook over moderately high heat stirring occasionally until caramel is light brown and registers 300 degrees on a candy thermometer (up to 10 minutes). Remove from heat and add baking soda (careful it will bubble up). Stir in nuts and immediately scrape on to a large rimmed baking sheet (non stick or I use parchment paper to line), spread out in a thin even layer to cool working quickly with a wooden spoon (oil it to keep brittle from sticking). Sprinkle with salt and allow to cool. Break into large shards after about 30 minutes. Store in an airtight container at room temperature for up to one month (it will never last that long LOL)<BR/><BR/>ENJOY!!<BR/><BR/>DEBAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-20822443074581038272008-12-09T15:25:00.000-05:002008-12-09T15:25:00.000-05:00Also ... HUGE thanks to Deb and Pixelgal for votin...Also ... HUGE thanks to Deb and Pixelgal for voting for the Hungarian Horns over at Cheryl's blog. I appreciate it!!! I'm off to bake some horns right this minute and will post about them tomorrow. :)The Diva on a Diethttps://www.blogger.com/profile/08336939733516236525noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-82725495375034144702008-12-09T15:10:00.000-05:002008-12-09T15:10:00.000-05:00Hektik - me too! LOLCindy - good question! This r...Hektik - me too! LOL<BR/><BR/>Cindy - good question! This recipe is nearly as old as I am ... I used to make it with my mom as a kid ... and it never specified the size jar, though I use the 7.5 ounce glass jar and will correct the post to reflect that. Thanks!<BR/><BR/>Deb - I was a huge fan of the fluffernutter when I was a kid too! I'll echo Pixelgal and ask for that brittle recipe ... I adore peanut brittle! :)<BR/><BR/>Pixelgal - well done! Now, the only question is will you be making it this year??? Please! ;)<BR/><BR/>Tracy - so glad the Fluff didn't scare my readers off! Its delicious and not too sweet - this recipe has far less sugar than the one on the fluff jar. <BR/><BR/>Sass - love you back! :)<BR/><BR/>Juliet - really, wow! I'm not sure I'd eat the plain fluff as an adult ... much to sweet ... but its perfect for making candy. <BR/><BR/>Argentum - I couldn't agree more! :)The Diva on a Diethttps://www.blogger.com/profile/08336939733516236525noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-21884658214174221642008-12-09T05:43:00.000-05:002008-12-09T05:43:00.000-05:00Diva, live dangerously once in a while, does the s...Diva, live dangerously once in a while, does the soul good.<BR/><BR/>AV<BR/>http://netherregionoftheearthii.blogspot.com/<BR/>http://tomusarcanum.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-38786108827822791452008-12-09T00:37:00.000-05:002008-12-09T00:37:00.000-05:00I've never heard of marshmallow fluff before! :)I've never heard of marshmallow fluff before! :)Elizabethhttps://www.blogger.com/profile/09540175839494623402noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-61932218815979542792008-12-08T22:43:00.000-05:002008-12-08T22:43:00.000-05:00Can I request a care package? ;)Mmmmm....I just l...Can I request a care package? ;)<BR/><BR/>Mmmmm....I just love your page. I just love it.Sasshttps://www.blogger.com/profile/11396491099148683314noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-29266793181569272462008-12-08T21:21:00.000-05:002008-12-08T21:21:00.000-05:00This fudge sounds really awesome. I love the coffe...This fudge sounds really awesome. I love the coffee/chocolate flavor combo! And I used to love fluffer-nutters when I was little so this recipe is A-OK with me :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-45423043691110200802008-12-08T20:50:00.000-05:002008-12-08T20:50:00.000-05:00OK Deb. I'll trade your recipe for peanut brittle...OK Deb. I'll trade your recipe for peanut brittle (Diva Dad's fave) for the following:<BR/><BR/>Stained Glass Windows<BR/><BR/>1 pkg 12oz. chocolate chips<BR/>1 cup crunchy peanut butter<BR/>1 bag colored marshmallows (usually less)<BR/>Melt chocolate and peanut butter. Cool slightly and stir in marshmallows. Shape into log using parchment or wax paper. Freeze. Remove from freezer a few minutes before cutting into slices.<BR/>Add to cookie tray and serve.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-90568268212495998962008-12-08T19:50:00.000-05:002008-12-08T19:50:00.000-05:00Fluff omg I hadn't thought about that in years...Fluff omg I hadn't thought about that in years. When my daughter was little she was a shameless fluff addict - via the wonderful and equally addictive to fudge Fluffernutter. When we moved to Fl I had to have it sent down for years since they did not stock it yet. They finally moved into this century and got wise to fluff but she grew up and I went beachy. But not so beachy that some Christmas fudge isn't in order along with my famous (stolen from F&W) peanut brittle. They called it the best brittle ever and it is - easy to make and so delicious.<BR/><BR/>DebAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-5856153216766691962008-12-08T18:15:00.000-05:002008-12-08T18:15:00.000-05:00Diva, what size jar of Fluff do you use in the yum...Diva, what size jar of Fluff do you use in the yummy fudge?<BR/><BR/>Thanks,<BR/><BR/>CinAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-4748325729638132452008-12-08T16:40:00.000-05:002008-12-08T16:40:00.000-05:00I love chocolate. I swear I was real fat in anoth...I love chocolate. I swear I was real fat in another life.HektikLyfehttps://www.blogger.com/profile/02865530974330320159noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-56512459246080253872008-12-08T16:13:00.000-05:002008-12-08T16:13:00.000-05:00Dana, I'm relieved to hear it ... especially comin...Dana, I'm relieved to hear it ... especially coming from a real pro! :)The Diva on a Diethttps://www.blogger.com/profile/08336939733516236525noreply@blogger.comtag:blogger.com,1999:blog-2503494355334157272.post-80527976905619610372008-12-08T15:56:00.000-05:002008-12-08T15:56:00.000-05:00No worries, Diva! We all have a few shameful secr...No worries, Diva! We all have a few shameful secrets in our recipe boxes!Anonymousnoreply@blogger.com