Cucumber Salad

Southern Tea Cakes

 These little cookies are soft and delicious. Every southern cook made these back in the day when I young in the early 1960s

Jalapeño Peanut Brittle

 Ingredients:

 - 2–3 jalapeño peppers, deseeded and finely diced 

 - 2 cups granulated white sugar 

 - ½ cup water 

 - 1 cup light corn syrup 

 - 2 cups salted peanuts 

 - 2 tablespoons unsalted butter 

 - 2 teaspoons baking soda 

 - 1 teaspoon vanilla extract 

 

 Instructions:

 

 1. Line a 9x13 baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside. 

 2. Measure all your ingredients before starting — brittle moves fast once it gets going! 

 3. In a medium saucepan, combine the sugar, water, and corn syrup over medium heat. Stir occasionally until it starts to boil. 

 4. Attach a candy thermometer to the side of the pan — don’t let it touch the bottom. 

 5. Continue boiling and stirring until the temperature reaches 250°F. 

 6. Add in the peanuts and jalapeños. Keep stirring constantly as it heats to 300°F — that’s the hard crack stage. 

 7. Remove from heat and quickly stir in the butter, baking soda, and vanilla. It’ll foam up — that’s your magic moment. 

 8. Immediately pour the mixture onto your prepared baking dish and spread it out fast with a wooden spoon. 

 9. Let it cool at room temperature for at least one hour, then break it into shards of spicy-sweet goodness.