Tuesday, March 15, 2011

Code Red Vegan Mole Peanut Brittle

Sometimes you just need a cataclysmic treat.  Like when Mamma's PMS is the kind that really only comes twice a year, but hits her and everyone else in the face like a talcum powder-filled sock bomb.  I'm not necessarily speaking from personal experience, of course.  I'm talking about my friend who spent two hours in bed Sunday afternoon with Cat Stevens on continuous play, sobbing over her 3-month old memory of the Folgers commercial with the brother and sister.  She is a mess.

Anyhow, yesterday warranted such a treat and so I came up with a little ditty that is both delicious and works with all the allergies in our house (based upon a recipe I found here).  I am allergic to MSG and Blueberry has Celiac Disease, the kind that keeps her from eating gluten AND dairy.  Typically, this is a conundrum because I cannot eat her Earth Balance spread (which contains a minuscule amount of MSG, but enough still for me to react) and she cannot have butter.  We make clever use of oils around here, rendering these little bites of happiness both Celiac AND Vegan friendly.

Now people!  Don't get on me about the sugar, the corn syrup, and the use of a microwave.  DID I NOT MENTION THE PMS???  I mean, you know, my friend's PMS.  Clearly this is an occasional treat, one to bring out only when things hit a serious code red.  Code red.  HAHAHAHAHAHA!  SHUT UP!  I'm okay.  Really.  God, you're beautiful.  Thanks so much for reading my blog.  I love you man.

Due to a recent obsession around here with all things Mesoamérican, I have added a Mexican twist.

Code Red Vegan Mole Peanut Brittle

1 1/2 c. dry roasted peanuts
1 c. white sugar
1/2 c. light corn syrup
1 pinch salt
1/2 t. cayenne pepper
1 T. canola oil
1 t. vanilla extract
1 t. baking soda
Optional, dependent upon severity of situation: 1/3 c. Enjoy Life Chocolate chips (these are MSG-free -- most chocolate chips are not; if you don't care about that, use whatever you have)


It is best to have all your ingredients measured and on hand before beginning.

Grease, cover with parchment paper, or place a silpat liner on a cookie sheet.  Set aside.  Place peanuts, sugar, corn syrup, salt, and cayenne pepper in a microwave safe bowl (preferibly with a handle).  Microwave on high for 6 to 7 mnutes; mixture will bubble a lot.  Carefully remove from microwave and immediately add oil and vanilla.  Stir and return to microwave for 2 to 3 more minutes (Be quick about this).

Quickly stir in baking soda.  The mixture will get foamy (not in a bad way).  Pour immediately onto prepared cookie sheet.

DO NOT LICK THE SPATULA!!  I repeat, DO NOT LICK THE SPATULA!!  It will only make your day worse.

Wait about 2 minutes; sprinkle chocolate chips over the top if desired.  Let cool completely (This process is expedited by placing the whole thing in the freezer and then opening the door every 37 seconds to check and beg it to hurry up!).

Break into pieces.

Plop the kids in front of some DVD that you can reasonably convince yourself is educational.  Give them each a piece or two on the condition that they never ever mention this to anyone.  Field 437 questions about why you are letting them have corn syrup when studies show it is bad for you (true story).  Take your computer to your bed and eat immediately while watching your favorite Mexican soap opera or Netflixed instant streams of movies like Kramer vs. Kramer or Running on Empty.  Cry it out honey.  You deserve it.


Anonymous said...

how about coconut oil ( i get extra virgin unrefined organic from whole foods (the 365 brand, i believe is cheapest). does coconut oil have MSG?
esther's mom who does not want to be googleable (hah, the comment box does not think googleable is speeled properly).

LakeMom said...

I'll try the coconut oil. I use it in a lot of recipes. I was worried it might add a coconut flavor to the brittle, but maybe so little would not matter.

Related Posts Plugin for WordPress, Blogger...