Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

December 22, 2011

Healthy Cooking Cookie Exchange ~ Peanut Brittle Recipe

Just the other night I attended my Healthy Cooking Group's annual cookie exchange.  I always look forward to this event as it always takes place in the month of December.  Danielle hosted it this year and her house was absolutely beautifully decorated for Christmas. 

The idea is to bake a healthier version of a favorite Christmas cookie, bring two dozen to the party and share with everyone else.




















Chocolate, flour less cookie....a clear favorite.

















Coconut macaroons, light and fluffy.


















Peppermint Meringues that taste just like a candy cane...




Kristi's family recipe of Honey-Comb Peanut Brittle.....so good!  {recipe below}


















And my favorite......Salted Caramel cookies.  I seriously needed to step away from the cookie platter after I tried one of these!  I'm still waiting for the recipe to be emailed and when I get it, so will you!


















Chocolate Gingerbread cookies....simple and delicious.



Then it was time to collect cookies to bring home.  I think I ended up with five pounds in my container.




Honey-Comb Peanut Brittle

3 cups sugar
1 cup light corn syrup
1/2 cup water
8 oz. red-skin Spanish peanuts
1 T baking soda

Butter two cookie sheets and place in refrigerator.  In a large heavy saucepan mix together the sugar, corn syrup and water.  Using a candy thermometer, cook on medium-high heat to 275.  Add peanuts and stir.  Cook on same heat til thermometer comes up to 300, then remove from heat, remove thermometer and add 1 T baking soda.  Stir immediately until candy has turned to light brown, then pour onto buttered cookie sheets to cool.  After candy is cooled, break up in desired pieces and store in air tight container.


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