Toasted Hazelnut, Honey & Garam Masala Brittle

Toasted Hazelnut, Honey & Garam Masala Brittle

But as I perused further, I saw one resolution that I could easily accomplish TODAY. It said: “Make peanut brittle. No peanuts. Must be exceptional.” Aha! (Did I mention that I have never made peanut brittle or any kind of brittle?)

So I began researching all of my dessert cookbooks this morning. Then I hit the web and looked around there. That took hours and more than 2 cups of coffee. Everyone makes it slightly differently and naming conventions are all over the place. Some cooks make toffee and call it brittle. Some cooks make hard caramel (which I call praline) and call it brittle. One noted cook calls melted white chocolate painted thinly and embellished with raspberry puree, chocolate brittle. EEYIYI!

Garam Masala & Candied Ginger Cookies

Group 3

If you have been following along on this year’s Twelve Days of Christmas Cookies: Starry Night bake-a-thon, you know this is my year for putting tradition aside and pushing the holiday cookie flavor envelope. Perhaps this particular cookie pushes the envelope to its most extreme so far. I don’t imagine that these cookies will ring everyone’s Christmas bells, but I must tell you I am already nearly addicted to them. If you’re like me, on the first bite you might think, “What the @#$%^$!” Then on the second bite, the thought shifts to, “Wait a minute, this is Interesting.” Then by the third bite, you are full on IN LOVE. Actually this also describes my first encounters with MauiJim, but I digress. :-)