That's what it's all about...

Because nothing says "Christmas" like a few calories...

Peanut Brittle
2 c. sugar
1 c. corn syrup
1/4 c. water
1/2 c. salt
2 c. raw peanuts (it's important to use raw!)
1 tsp. vanilla
t tbsp. butter
1 tsp. baking soda

Mix together sugar, corn syrup, and water and cook over medium heat. Bring to 250 degrees (MUST use candy thermometer...or, your brittle will be as successful as my homemade marshmallows; "that looks about right" does not cut it:)). Add raw peanuts, vanilla and butter. Bring to 300 degrees. Remove from heat and add soda. Mixture will foam up. Pour quickly into a greased sheet pan. Cool and break up.

*Recipe courtesy of the great storyteller, Mrs. Vada Kirby.

Hokey Pokey
Here's an interesting twist on the holiday brittle tradition. I picked up this recipe at my library's candy/cookie swap last week. Heather Hannan, owner of Annie Ruby's Cafe in Burkesville, KY, shared this little treat that she first learned about while living in the Grand Caymans. This British candy has an interesting flavor, one that might be considered an acquired taste by those accustomed to the standard dense and rich desserts often made around the holidays. Trust me though, if you're like me and enjoy roasted/almost burnt marshmallows, you will love this. It can also be coated in chocolate, sprinkled over ice cream, or dipped in coffee.

1/2 c. caster or fine sugar
4 tbsp. golden syrup or dark corn syrup
1 1/2 tsp. baking soda

Put sugar and syrup into a saucepan and stir together to mix. You should NOT stir once the pan is on the heat. Place pan on medium to high heat and let mixture melt, then turn to "goo." It will then turn into a bubbling mass the color of maple syrup (Sounds good, huh? Stay with me, I promise:)). This will take three minutes or so. Remove from heat and whisk in the baking soda. Turn immediately onto a piece of baking parchment or greased foil. Leave until set and then break into pieces.