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'Dancing Peacock' Someone needs to write a song... :) With an atmospheric river and 30 mph winds predicted this past weekend, I was afraid the ginkgo, which had just started to turn color, would be stripped.  We were lucky though and it remains intact. Gingko 'Princeton Sentry' After the storm... The Black Tupelo (Nyssa slyvatica) changes color from the inside out - The above photo was taken last week. Here it is today - 'Wolf Eyes' Dogwood (Cornus kousa) has never had such pink color - Catalpa bignonioides 'Aurea', Crape Myrtle 'Dynamite' ( Lagerstroemia ), and Persian Ironwood ( Parrotia persica ) - Japanese Maple 'Beni Hime' - Serviceberry 'Autumn Brilliance' ( Amelanchier ) with tree peonies - Stewartia pyschocamellia starts the color show early. It has since faded to a much softer color - Text and photos by Phillip Oliver, Dirt Therapy
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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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