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!