Thanksgiving was such a blast. The turkey was moist, the dressing was flavorful, and good times were had by all. We ate until we were stuffed and we played games late into the night.
Now that Thanksgiving is over the next thing to look forward to is Christmas! Here are some Friday Favorites that will make the holiday even brighter.
This A.B.S by Allen Schwartz Sleeveless Studded Sheath Dress is a great mix of naughty and nice. The studs give the dress a flair over just a simple Little Black Dress.
I've never made brittle before, but my mom always made peanut brittle for Christmas. This recipe for Salted Pistachio Brittle is an interesting take on brittle.
Nonstick vegetable spray
1 cup sugar
1/2 cup light corn syrup
1 cup raw, unsalted pistachios coarsely chopped
1 tbsp unsalted butter
1 tsp kosher salt
3/4 tsp baking soda
Course sea salt
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°F, 3-4 minutes.
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300°F and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
Immediately pour caramel onto prepared baking sheet and, using a heatproof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces.
Normally when I am invited to dinner I like to bring a small gift for the hostess. This Furoshiki Gift Wrapping puts a special touch on the average bottle of wine.