Garam Masala in a fragrant, utterly appealing spice blend used predominantly in Northern Indian cuisine. The spices used in this blend vary from region to region and cook to cook. Regardless of the specific spices used, they are always toasted to bring out their flavor before grinding to a powder. LunaCafe Garam Masala Garam Masala, the […]
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!