Moroccan Spiced Brittle

A couple of weeks ago I was making a big pot of  Moroccan carrot soup that had me thinking of the warm spices and ways to incorporate that into some of my holiday baking.  I ended up making a less peppery version of this Ras El Hanout to scent this nut filled golden brittle and was really pleased with the results.  The spices were subtle, and paired well with the nuts traditionally used in Moroccan cooking, particularly with the hint of honey in this recipe.  I took my inspiration for the base from Epicurious’ Fragrant Indian Brittle, another wonderful recipe.  And on to my twist!

Christmas Candy Roundup !

Microwave Peanut Brittle

This is a super easy small batch recipe that my mother gave me years ago.  No idea where it originally came from but it is a great little recipe.  I have even made several batches in the same pan in order to get up to quantities for gift baskets and such at Christmas.

Pumpkin Ale Brittle

Yesterday I decided to tackle the organization of the hundreds of bookmarked recipes I have on my computer.  If there is such a thing as a recipe hoarder, I think I’m one.  Problem is, I never got around to making half of them because they got lost under the pile of unclassified bookmarks.  While now I have a lot of recipe folders on my computer, at least I know where to go to find something.

While I was going through the recipes, I unearthed a recipe for beer brittle that I’d never made.  I still have some Propeller Pumpkin Ale in the fridge so the light bulb went off and I whipped up a little batch of this today, subbing in pumpkin seeds because that’s a natural match.  This doesn’t make a whole lot, but I can see it being tasty crumbled into ice cream or just shared with a friend or two.