Welcome to “Thursday Thoughts…today is January 26th 2023…I have always believed that no matter what happens that when your time is up it’s up…Did you know that on this day on January 26th 1972, flight attendant Vesna Vulović survived the world’s highest recorded fall and fell into the Guinness book of records?
She fell 33,330 feet without a parachute and survived!
Australia Day: is a celebration of different cultures, races, religions, beliefs, and views…In 1788 Captain Arthur Phillip and British colonists hoist the Union Flag at Sydney Cove, New South Wales, now celebrated as Australia Day. Referred to as Invasion Day by some First Nations people…
Outdoor concerts, community barbecues, sports competitions, festivals and fireworks are some of the many events held in communities across Australia…the beaches and parks will be heaving and the barbies will be fired up …
I would like to wish my family and friends a Happy Australia Day…
In 1988 “Phantom of the Opera” opens at Majestic Theater, NYC; runs for 4,000+ performances…this is one of my favourite musicals…
January 26th is also National Peanut Brittle Day…Filled with peanuts, almonds, or pecans, this classic candy is a timeless treat …with a crunch that comes from salty roasted nuts embedded in a buttery hard sugar bark and broken into multiple pieces, it’s delicious…there are multiple theories as to its origins and I’m sure that many of you could tell one of them how it’s passed down through the family…
One such theory is it was originally a traditional Celtic dessert. Celts are thought to have served the brittle during holidays, supporting the theory that peanut brittle began in Europe. It’s said that they made the bark by baking a mix of sugar and peanut butter. The candy then made its way from Europe to America in the 1830s by way of Irish settlers coming to the New World.
For me it’s all about adding baking soda that releases multiple air bubbles, giving the candy that delicate and porous texture you look for in a delicious brittle…its not particularly healthy although I do use a good quality maple syrup which is better than corn syrup however a little of what you fancy does you good…so enjoy!
- 1/4 cup real maple syrup
- 1 cup granulated white sugar
- 1 cup butter, cut into chunks
- 1/4 cup water
- 2 cups walnut pieces,, toasted…or nuts of your choice.
- 1 tsp Baking Soda.
- Coarse salt such as Maldon salt(optional)
- Firstly toast your walnuts: Add walnuts to a dry skillet over medium-high heat. Cook, stirring constantly until walnuts are fragrant and beginning to brown. Immediately remove from the skillet to a plate to cool. Set aside.
- Line a baking sheet with parchment paper and set aside.
- Then in a heavy-bottomed saucepan over medium heat, stir together the maple syrup, white sugar, butter, and water until melted and creamy. Once the mixture comes to a boil, do not stir any more (you can gently swirl the pan, if you feel it needs it). Attach a candy thermometer to the saucepan and continue to gently boil until the candy thermometer reaches 300°F or the “hard crack” stage. Immediately stir in baking soda and be careful as it will foam then add your walnuts and stir well to combine.
- Then very carefully pour the hot brittle mixture onto the prepared baking sheet and spread it out into a thin layer with a wooden spoon. Sprinkle top with a bit of coarse salt, such as Maldon if desired.
- Note: Sugar at this temperature is extremely hot and will give you a nasty burn so please be careful…