Last time I posted, I announced the Grand Opening of the Sweet Jumbles online Etsy store.  Here, I sell artisan marshmallows in an array of interesting flavors.  I’ve done a fair amount of business in the past 2 weeks, but it has not been without challenges.  The day that the first order came in, my KitchenAid stand mixer died.  DIED!  Fortunately, I have a back-up hand mixer.  Guess what – the next day, the hand mixer DIED!  Talk about bad luck.

A friend and coworker came to the rescue and lent me his KitchenAid, so I am now running the business with that machine while mine is being assessed at the KitchenAid factory.  Mine was only 2 years old, so this really irritates me.

If you haven’t already checked out the new Etsy site or Facebook page, please take a moment to do so.  Those two pages, along with this blog, will all work hand-in-hand.  The Facebook page will periodically list savings codes for the Etsy site, too!

In the meantime, the only thing besides marshmallows that I’ve found the time to make has been Peanut Brittle.  This is a super easy recipe that can be accomplished with only a small amount of time or effort.  Also, it’s a great product to ship to far-away friends at Christmastime, which is exactly what I did!!!

Peanut Brittle
Source: Brown Eyed Baker

2 c granulated sugar
1 c water
½ c light corn syrup
½ t kosher salt
2 T unsalted butter
½ t baking soda
3 c salted dry-roasted peanuts (about 1 lb)

• Line a rimmed cookie sheet with parchment paper and spray with cooking spray.  Set aside.
• In a medium saucepan, combine sugar, water, corn syrup, and salt.   Bring to a rapid boil over medium-high heat and simmer until deep and golden – about 20-25 minutes.  Remove from heat.  Stir in butter, baking soda, and peanuts.  This will likely make the mixture foam.  Stir until smooth.
• Pour peanut mixture onto baking sheet and spread with a lightly greased spatula.  It will not cover the whole baking sheet, don’t worry about it being imperfect.
• Cool until firm – about 15 minutes.  Break into pieces.
• Store in an airtight container at room temperature for up to 3 weeks.

Makes: about 1.5 lb