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The Garden House (Devon, England)

The destinations are beginning to blur but looking at the tour guide booklet, I see that we are now in Plymouth. Today, we visited two gardens designed by Keith Wiley.  The first is The Garden House , where Wiley worked as Head Gardener for 25 years (from 1978-2003). The 10-acre estate was purchased in the 1940s by former Eton schoolmaster Lionel Fortescue and his wife Katherine. It was formerly home to the  vicars of Buckland Monachronum. The Fortescue's renovated the gardens and ran a market garden business and raised cattle.  The remains of some of the original buildings in the vicarage still stand in the garden and serve as a romantic backdrop in the Walled Garden - I loved the way they had massed ferns together. Just stunning! Surrounding the walled garden and venturing out away from the house are more naturalistic plantings  - Today, the head gardener is Nick Haworth, who was previously head gardener at Greenway , which we visited earlier.  Keith Wiley lef...
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Foolproof Microwave Peanut Brittle



My mother isn't able to cook anymore but she used to bake all the time. Peanut brittle was one of her specialties and she made it often.  I have never made it the way she did, which involved lots of stirring, using a candy thermometer (although I don't think she used one, she just knew when it was ready by the way it looked), and more stirring. Here is a simple recipe for making peanut brittle in the microwave and it is easy as 1-2-3.

 1 cup sugar
1 cup raw peanuts
1/2 cup white corn syrup
1/2 tsp. salt
1 TBS. butter
1 tsp. vanilla
1 tsp. baking soda

 You will need a microwave-proof container that will hold 2 quarts. 
Stir together the peanuts, sugar, syrup and salt. Microwave on high for 8 minutes, stirring after 4 minutes.
Add the butter and vanilla and stir. Microwave for an additional 2 minutes. Add the baking soda and stir gently until the mixture is light and foamy.
Pour the mixture out onto a warm, buttered pan or a pan lined with aluminum foil. Let it cool before breaking it into pieces.
Text and photos by Phillip Oliver, Dirt Therapy
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  1. AnonymousDecember 19, 2012 at 6:39 PM

    I'm making that tomorrow!

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  2. sandaDecember 19, 2012 at 7:17 PM

    I would have never thought peanut brittle could be so easy. Have always avoided making it because I thought it was difficult and the weather had to be just right. I'm trying this one!

    ReplyDelete
  3. outlawgardenerDecember 19, 2012 at 10:30 PM

    Thanks for tis Phillip! I made peanut brittle a couple of times the old fashoned way and decided that it was way too much work. Your method makes it look lots simpler. Off to the kitchen to give it a try!

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  4. Lisa at GreenbowDecember 20, 2012 at 4:38 AM

    Mmmmm one of my favorite things in the world. I will have to try this. I never have made it because it is so time consuming, margins for error etc. I will definitely give it a try. Thanks for the recipe.

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  5. Phillip OliverDecember 20, 2012 at 4:57 AM

    Let me know how it turns out!

    ReplyDelete
  6. F CameronDecember 20, 2012 at 6:30 AM

    Looks wonderful!

    Happy Holidays, Phillip!

    ReplyDelete
  7. scottweberpdxDecember 20, 2012 at 7:47 AM

    Uh-oh...it could be very dangerous that I know about this...I'm a Peanut Brittle Fiend!

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  8. UnknownDecember 20, 2012 at 9:36 PM

    This comment has been removed by a blog administrator.

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  9. Lucy Corrander Now in Halifax!December 22, 2012 at 1:48 AM

    I'm a non-cooker for the most part but -
    HAPPY CHRISTMAS!

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