[1] Homemade peanut brittle (photo © Janet Hudson | Wikipedia).

[2] Try not to eat all the peanuts out of the bowl (photo © J. Irkaejc | Panther Media).

[3] Sip some Irish whiskey with your brittle (photos #3 and #4 © Slane Irish Whiskey).

[4] Or, add some whiskey to hot or iced coffee or tea.

You’ve never made peanut brittle before? It’s time: March is National Peanut Month.

We’re presenting a recipe from chef Mark Dowling of LearnToCook.com, a website dedicated to getting the whole family in the kitchen with easy video recipes showcasing the basics of cooking.

His easy recipe for peanut brittle is below. Chef Dowling was kind enough to take the time to create our special request: a variation for St. Patrick’s Day that adds a touch of Irish whiskey.

For other occasions, you can substitute the spirit of your choice; and use whatever nuts you like. (We love pistachio brittle.)

You can keep the recipe kid-friendly by enhancing it with seeds (flax, pepita/pumpkin, and/or sesame seeds), mini chocolate chips, crumbled bacon, or chile heat.

The recipe follows, but first:

> National Popcorn Day is January 19th.

> National Peanut Brittle Day is January 26th.

> National Candy Day is November 4th.

> A recipe for popcorn peanut brittle (it rocks!).

> The history of peanut brittle.

> The history of popcorn.

> The history of peanuts.

> The history of candy.
 
 
EASY PEANUT BRITTLE RECIPE

Ingredients For 5 Pounds Of Brittle

 
Preparation

1. COARSELY CHOP the nuts. Sift baking soda to eliminate any lumps.

2. BUTTER two cookie sheet trays/half sheet pans and set aside.

3. PLACE sugar, corn syrup, water, OR optional whiskey and butter in a saucepan. Bring to a boil over medium-high heat, stirring regularly to avoid scorching. Clip a candy thermometer to the side of the pot.

4. REDUCE heat to medium and continue boiling steadily until the mixture reaches 275°F. This might take about 35 minutes. Stir frequently. When you reach 275°F…

5. SIR in the nuts. Then continue to cook over low heat. Keep stirring regularly. At this stage, you want the mixture to reach 295°F, the “hard crack stage.” It might take another 15 minutes to get there, but keep a close eye on the thermometer so it doesn’t overcook!

6. REMOVE the pan from the heat and remove the thermometer.

7. SPRINKLE in baking soda; stir thoroughly to combine. POUR immediately onto the buttered sheet pans. Use two forks to lift up and separate the mixture as it cools.

8. COOL thoroughly overnight. Then break up as desired and store in an airtight container.

Adults only: Sip some Irish whiskey as you enjoy your whiskey brittle.

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Since we’re missing an hour of sleep due to Daylight Savings Time, today’s tip is short and sweet: Make granola ice cream sandwiches.

The idea was inspired by this photo from Thrive Frozen Nutrition ice cream.. It substitutes healthier granola for the cookie portion of an ice cream sandwich.
GRANOLA ICE CREAM SANDWICH RECIPE

Ingredients

1. PLACE granola on a plate.

2. REMOVE ice cream from container and cut into half-inch slices (or thicker).

3. DIP both sides of ice cream slices into granola. Wrap in plastic wrap or wax paper and freeze.

 
Variations

 
Enjoy!

The most recent is Chobani Bites, 3.5-ounce, 100-calorie yogurt cups that are perfect snacks or low-calorie desserts. Competitor Yoplait has launched Greek 100, the same concept in more conventional flavors (Lemon, Mixed Berry, Strawberry, etc.)

Sold in four-packs for $2.99, the initial flavors of Chobani Bites include:

 
All of the flavors are complex, elegant and luscious. We’re so enamored of the Raspberry With Dark Chocolate Chips that it has begun to replace our much-less-good-for-you dessert choices.

DO YOU KNOW YOUR YOGURT?
Check out our Yogurt Glossary, which features all the different types of yogurt. There’s a lot to discover!
  

PICKLING BRINE + OIL = VINAIGRETTE

It couldn’t be simpler: The next time you finish a jar of your favorite pickled treat, be it jalapeños, pepperoncinis or good, old-fashioned dill pickles, save the brine for vinaigrettes.

 
MORE USES FOR PICKLE BRINE

Here are five more ways to use pickle brine from our favorite artisan pickle-maker, Rick’s Picks.
MORE CONDIMENT TIPS FROM CHEF JOHNNY
Chef Johnny Gnall shows how easy it is to combine two ordinary condiments into a “gourmet” condiment.

MORE OF OUR FAVORITE CONDIMENTS & CONDIMENT RECIPES

March 8th is National Peanut Cluster Day. There is no documentation on the first appearance of the peanut cluster, but we know a few things, and below the peanut cluster history is an easy recipe to make your own. You’ll be delighted to bite into one with a cup of coffee, bring some as a hostess gift, or dig into your stash when you have a chocolate attack.

Make your own peanut clusters: an easy recipe is below.
 
 
PEANUT CLUSTER HISTORY

[1] Easy homemade peanut clusters. The recipe is below (photo © Taste Of Home).

[2] Don’t want to make your own? Buy these from Harry & David (photo © Harry & David).

[3] Peanuts (photo © The Nibble).

[4] We chopped some caramels into our nut clusters (photo © Hammonds Candies).

RECIPE: EASY PEANUT CLUSTERS
 
This recipe (photo #1) was adapted from one submitted to Taste Of Home by Joy Dulaney of Highland Village, Texas. The total prep time is less than 30 minutes.

The original recipe called for milk chocolate confectionary coating*. You’ll get much better flavor from using a quality chocolate couverture (we used Guittard). You can also use real chocolate chips.

You can use dark, milk, or white chocolate, or split the recipe in half or thirds and make some of each.

The recipe also uses toffee bits, an easier recipe than making caramel peanut clusters. However, if you have caramels on hand, you can chop up an equivalent amount to substitute for the toffee bits. We took that route, and preferred the chewiness of the caramel.

If you don’t want peanuts, use any nut(s) you like. You can also add dried fruits: cranberries, raisins, etc.

Ingredients

 
Preparation

1. MELT chocolate in a double boiler or in a microwave-safe dish. Stir until smooth.

2. STIR in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. If desired, garnish with sea salt. Let stand until set.

3. Store in an airtight container. Yield: 5 dozen clusters.

You can substitute the toffee/caramel bits for more nutritious inclusions, or divide the eight ounces into equal portions of toffee/caramel and the following::

 
_______________

*Confectionary coating, also called compound coating and decorator’s chocolate, is a chocolate-type product that substitutes vegetable oil for all or part of the cocoa butter. Along with sugar and cocoa powder, traditional chocolate production techniques are used to create a less expensive coating that does not require tempering, melts easily, and hardens quickly. In milk chocolate-flavored coatings, whey powders, whey derivatives, and dairy blends can be used instead of powdered milk. Products made with confectionary coating must be designated “chocolate-flavored,” to indicate that they are not “real” chocolate.
 
 

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