I was a late comer to the Great British Bake Off. The show hadn’t been available for streaming in the U.S. when it first aired, and I’d never managed to watch it on PBS, even though I’d heard some chatter about it during morning coffee at a local cafe after dropping the kids at school.

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September was a whisper, blending imperceptibly into October. The last week of the month went especially fast as we celebrated Rosh Hashanah, and took time to reflect during Yom Kippur. The High Holidays come at a perfect time, as nature is reminding us it’s time to slow down a bit.

I usually emerge from Yom Kippur feeling lighter and renewed.

This year I struggled a bit, and felt thoroughly exhausted by the time Neilah* service ended, and it wasn’t about hunger from fasting for 25 hours. My soul was tired from mourning—for everything. For Michael, the state of our world, the state of our country, worries about how the economy will affect my job, what the next steps will be for Virginia, and my future in general.

When I told someone recently that I didn’t think I’d be starting over in my early 50s, they told me I wasn’t starting over, I was moving forward. It’s a beautiful way of looking at life, and something I need to remind myself of more often.

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Last weekend I had a mini getaway in Cape Cod. In my 31 years going out there, this is the first time I stayed in Provincetown, which meant we could mostly ditch the car, and make our feet the preferred mode of transportation. I’ve lived in a rural area for 11 years but I still miss how walking played a passive part in my everyday life.

I’m not stranger to Provincetown since I’ve been exploring that area for as long as I’ve been going to the Cape. Being in town meant I could enjoy it without the fuss of finding parking, and really spend more quality time there beyond hitting the usual shops we visit every year.

It was so refreshing to walk 15 minutes into town for breakfast. We even walked 45 minutes to dinner one night. That may sound crazy but it helped work up our appetites, while dreaming about the houses we’d love to live in one day as you get closer to the West End, the quieter, less traveled part of Commercial Street.

It was also the longest stretch I’ve gone without cooking, unless using the coffeemaker every morning counts. I didn’t even miss cooking, or at least I didn’t think I did. Since getting back home five days ago, I’ve made a batch of challah for Shabbat, zucchini bread, and these nectarine galettes twice. Hope you enjoy them as much as we have this past week. They’ve been a delicious remedy for those post vacation blues. You’ll find the recipe for them at the very end, after my favorites for this week (some from my old site without a paywall, so keep on scrolling!). —xo, j.

This Week’s Favorite Recipes

A delicious way to use any zucchini lingering the fridge, or if you’re lucky enough to have it growing in the garden. You can split the batter into three mini muffin pans, and bake them until deeply golden and cooked through, 35 to 40 minutes. Get the recipe here.

If you’re up for a more ambitious baking project that shines a light on seasonal produce, these Homemade Peach Pop Tarts are for you! Store bought jam is fine but homemade peach jam is also fun to make. Get the recipe here.

Crispy Baked Eggplant is a summertime favorite in our house. Flash freezing the prepped eggplants extends the season long after the season has ended. Get the recipe for making the eggplant & how to freeze it here.

Eggplant gets all the love when it comes to parmigiana but zucchini is great stand in, and way to use up any excess zucchini if your garden runneth over. Get the recipe here. (no paywall)

The perfect pasta for a summer picnic starts with my No-Cook Tomato Basil Sauce. Bonus points if you add some creamy, torn fresh mozzarella. Get the recipe here. (no paywall)

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It’s a tricky time of year. All the feelings are creeping up, and getting through the days is a delicate balance of self awareness, self love, and reminding myself that the feelings of the day don’t define my entire life.

This time 14 years ago he was alive. We were headed into some rocky terrain. I had an unsettling feeling, like there was a rift building between us. I felt like I was losing him. Isabella jokes we’re a family of witches, but looking back on that period, I’m inclined to believe her. I’ve always had this sense of intuition. Maybe it comes from feeling so deeply, or being attuned to people I love. I had no idea the feelings I was having would come to fruition in the way they did.

All I can do now is continue to be thankful he left this world with us on good terms. We had reconciled the morning he died. He told me he could never stop loving me, and I was silly to think otherwise.

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The only thing I know about loss after all these years is that it doesn’t get easier. It just gets different. I float through some days, weeks, and months with such ease, it’s almost easy to fool myself that I’m finally through to the other side of it. But it’s always there, an invisible cloak, capable of offering both comfort and pain akin to a hot branding iron. I am now the sole keeper of the memories from our shared experience.

Just the other day I was thinking about something from our past, and turned to ask him a question, momentarily forgetting he was gone. That is how deeply Michael’s ingrained in my soul. It’s both oddly refreshing and maddening.

One way to conquer what I’m feeling is to create—a powerful reminder that amidst all the emotional rubble, new things can indeed blossom. I’ve been doing a lot of routine baking lately, and needed to step away from the rinse & repeat of making bagels, hamburger buns, and sourdough breadsticks. That’s how this breakfast cake came to be. It’s a spin off of a banana bread recipe of mine which was inspired by banana split sundaes (you can find that recipe in my Summer Fruits ebook here).

I made one major tweak by removing the banana, and subbing in an equal weight of thick Greek yogurt. This is a neat trick for recipes where only one banana is needed. I upped the sugar ever so slightly to compensate for the sweetness the banana also added to that original recipe.

Overall, the cake part itself is not very sweet but that’s balanced by the natural flavor from sweet red cherries. The dark chocolate adds a faintly bitter contrast. You can certainly use milk chocolate for a sweeter take. It’s one of those cakes that would be delightful with morning coffee but also quench nighttime dessert cravings. The cake is especially delightful the next day, after it’s had some time to rest if you have the patience or will power to wait. —xo, j.

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Well, this week has been a doozy, and only going to intensify for me work-wise. We’re in the midst of a few big projects, coupled with 6am meetings becoming the norm twice a week. I decided to try and multitask by using my walking pad during the early morning meetings, clocking in about 2,500 steps. I can walk and talk on the street or along the reservoir no problem, but doing it on a walking pad is definitely more challenging.

I can only hope my colleagues appreciate my commitment to physical fitness when I have to turn my camera on to talk. I do think an adjustable height desk would help for this, so if anyone has a recommendation for one they love that’s compact (ideally 40-inches) and isn’t too expensive, please let me know.

Taking time for a leisurely lunch, homemade lunch is usually a priority, and a perk of working from home. Unfortunately lately, I find the time available to cook lunch is very limited, so having some ready-made shortcuts are helpful.

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I once read a party without a cake is just a meeting, and I couldn’t agree more. As many of you know, both my daughters’ birthdays are on the same day, and so there’s always been a lot of cake baking happening around May 11th. There were cakes for their school celebrations, followed by cakes for their parties—always separate parties because birthdays are a sacred day in our family. And then cakes for the actual day of their birthdays.

Last year they both decided on my Italian Easter Bread in lieu of a traditional cake. This year, they each nixed the idea of a homemade treat all together. Isabella has opted for pizza at Spumoni Gardens in Brooklyn, and Virginia said she’ll look for a sweet treat while we’re in the city.

After so many years of making multiple cakes—I figure I’ve made about 60 cakes just for their birthdays, this was the first year not one was requested. Is it possible they have cake burnout? Certainly they did not inherit that from me.

Old habits die hard, and so that’s how I found myself baking this cake a few days ago. It is my birthing day, after all, and this year it falls on Mother’s Day. I’m worth celebrating, and as we’ve already established, a celebration without cake is not a celebration at all.

The nice thing about making a cake just for myself is I can go in any direction. This is a very grown up tasting chocolate cake, thanks to the addition of rye flour. It may seem like a lot of sugar for such a small cake but I promise it’s not sweet. On the contrary, the rye flour tames the sugar and adds an earthy note which I think really compliments the chocolate.

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This chocolate rye cake also happens to be vegan, using flax meal instead of eggs. If you don’t want to use flax meal, or don’t have it on hand, you can swap in one egg, omit the flax meal, and use 3 tablespoons less water.

There’s lots of notes at the end of the recipe, so be sure to read them before you start baking. You can choose to serve this unfrosted with just a sprinkling of confectioners’ sugar but the whipped white chocolate buttercream is really lovely, so I strongly recommend you give it a try. —xo, j.

P.s. you’ll notice there’s no nutritional information, and that is not a mistake. Sometimes you’ve gotta just enjoy life, and leave the calorie counting for another day.

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Remember a few weeks ago when I expressed my dismay about sourdough appearing in so many recipes well beyond bread and crackers? While I still stand firm in my belief that a well-maintained starter shouldn’t leave you swimming in discard, I found myself in a situation recently where my starter needed feeding but I didn’t need or want to bake bread with Passover looming. I also didn’t want to throw away the active starter. Flour is quite expensive right now, so throwing away active starter or discard feels like tossing money in the bin.

Since it was Shabbat, and I needed a dessert for dinner, I decided to take the leap beyond bread, pancakes, and crackers. I was also working with a rather limited pantry and bakeware at the boyfriend’s house, so needed to rely on what I had available. I wasn’t in the mood to drive 15 minutes to the grocery store. There’s that saying about necessity being the mother of invention, and that’s exactly how this chocolate sourdough cake came to life.

I loved it so much, I decided to recreate it again in my home kitchen with the pan I really wanted to use, a vintage ciambella pan, also called a savarin pan, I thrifted many years ago. While the cake is delicious on day one, it really shines on days two and three, so it’s a great make ahead cake. Oil in chocolate cakes is far better than butter, keeping them tender and devoid of dryness—isn’t this a case where moist would be better even though we’re supposed to avoid using it as a cake descriptor?

This is a mostly one-bowl recipe. I do prefer to whisk the dry ingredients in a separate bowl to ensure the cocoa mixes in properly, so it’s worth washing one extra bowl. Good news is you don’t need a mixer, just a whisk. I’ve written the recipe to use an 8-inch square pan since I’m guessing more people have this kind of baking tin at home but it also works in the ciambella pan if you have one. It can probably be baked as two 6-inch round cakes if you want to make a layer cake, though I didn’t test it that way.

Feel free to add your favorite frosting or a dusting of confectioners’ sugar. I’ve opted to serve this cake plain each time I make it, though a dollop of homemade whipped cream would also be nice. I’ll have to remember that when I make it again after Passover. Right now my attention has been on deep cleaning the house before the holiday begins Saturday evening. How is it possible for a toaster to hold so many crumbs?

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Originally published 2015

The transition from winter to spring is quite incredible to watch happen here. It seems we were buried under a couple feet of snow just a few weeks ago. Then today I noticed tractors roaming fields, prepping the land for a new growing season. Still, I’m not quite ready to exhale and pack up my down coat.

Two weeks ago signaled our first taste of warmer temperatures. It inspired me to get outside, and tend to the garden. I raked, hauled a few barrels of leaves and trimmings to my neighbor’s burn pile, and then we woke up the next morning to a generous coating of snow. It was nature’s reminder that April is a precarious month.

I’m sticking my head out of its winter shell, though, and find myself cooking lighter fare. This time of year is exciting, thinking about what will be trickling into farmers’ markets over the next month. It breathes new life into my kitchen routines, and this past Sunday I found myself taking a fresh approach to packing the girls’ school lunches.

We’re in the home stretch with less than 40 lunches left to go. For a few months now I’ve been buying granola bars. I have a favorite brand that pretty much uses the same ingredients I do, and it means one less thing on my to do list. Most weeks I can’t seem to keep up with the supply and demand of granola for breakfast and enough left to make bars. The longer supply of daylight, though, and fresh air blowing in through the kitchen window was enough to up my energy level this weekend. Funny how as the temperatures rise, I get the urge to crank up the oven.

If you have Homemade with Love, this recipe might already be in your regular rotation. Since none of us can agree on dried fruit in our granola, I tend to leave it out all together (dried sour cherries are my favorite). I was feeling super inspired this weekend, and went all Martha Stewart on the granola bars, wrapping them in parchment, and tying them with butcher’s twine. They look cute tucked into the kids bento boxes, and makes me feel like they have a present to unwrap from me in the middle of the day.

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I’ve been sitting on this recipe for four years. It wasn’t intentional, just life interrupted. It’s also been that long since I last made tiramisu, which was a regular around our house when Michael was alive. Tiramisu was one of his favorite desserts, and Isabella has followed in her papa’s footsteps on this one.

When I first started making tiramisu more than 20 years ago, I opted for store bought savoiardi cookies. The grocery store a few blocks away used to sell soft, sponge-cake like ones. Most of the packaged brands I’ve seen are hard, crisp cookies. They’re absolutely fine to use, too, since they soften after being soaked in espresso and nestled between layers of a zabaglione-like pastry cream.

A few years ago I decided to try my hand at homemade savoiardi cookies. My goal was to recreate the flavor of the cookies made at the local pastry shop in my old Brooklyn neighborhood.

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The flavor in these chocolate espresso truffles is intense, modeled after ones I used to buy at Jean-Charles Rouchoux in Paris. They're tiny in appearance, big in taste, with waves of dark chocolate, hints of richly-brewed espresso and a faint whisper of orange.

If you're looking for an easy, no-bake treat to enjoy or gift for Valentine’s Day, this chocolate espresso truffle recipe may just be the answer. There’s a little bit of prosecco in this recipe, and it can be omitted if you want to keep it non-alcoholic. Just up the heavy cream to a full cup if you choose to nix the alcohol.

The recipe calls for cutting the truffles into tiny squares, as this is how they’re made at the chocolatier that inspired my recipe. You can also use a melon baller to scoop them into little balls for a more classic truffle presentation.

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I created this recipe 5 years ago, at the very start of the pandemic. The original post chronicled what that first week of remote work and school were like but what resonated with me most was the last paragraph I wrote in that post:

I wish I could see the future for so many reasons. Will we as humans truly learn from this, and work to lessen the gap between those who have and those who do not in our society? Will we place greater value on emotional success and realize that is the key to professional success? Will we finally realize everything we do has a ripple effect, and embrace the “we before me” philosophy I try to instill in my daughters?

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My weekend started with waking up on Friday morning at 6:30am to discover we had no heat. Twelve hours later, after much hand wringing and a few false alarms, the heating system was fixed. Ultimately, the heat going out was a non-story—it had a happy ending even if it threw all my plans for the day and into the evening upside down. If anything, it felt on par with the dumpster fire this last week had been.

I hope everyone is taking care of themselves. There’s a lot we can’t control in this world, so I try to focus on what I can. We’ve officially hit the point where the sun sets after 5pm, and that is helping inject some joy into my days. It’s nice to log off work while there’s still glimmers of daylight.

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There’s lots of emotions swirling around my impending birthday. It’s the 14th one without Michael, and in just two more years, I will have outlived the entirety of our relationship, at least the one we shared in this physical world.

This year I’m turning 51—the same age Michael was when he died. He died on his half birthday. We had no idea when we celebrated his 51st that he only had six more months left. What would we have done differently with that time had we known? All of this has really influenced the decisions I’ve made this last year. 

My focus has been on the quality of my life, and changing the things I can control while making peace with the things I cannot. Rather than reflect on what I wish I’d done differently, which is sometimes a monumental task, I’ve spent the last year thinking about what I need to do differently to avoid past pitfalls, a kind of half glass full approach.

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I pulled together links for some favorite pumpkin recipes since it’s that time of year. Crazy to think October’s days are numbered, and November is nipping at our heels. Time feels both static and passing too quickly lately. 

This chex mix recipe has zero pumpkin in it but is seasoned with that ubiquitous flavor none of us can escape once autumn arrives— pumpkin spice. It’s infiltrated everything and you might be over it by now. I do think there’s a time and place for this blend of warm spices, and this recipe is one of them.

It’s a great treat to mix up for parties, or just have on hand for healthier snacking (plus it’s naturally gluten-free). Feel free to mix up the seeds and nuts to your own liking. Dried cherries can be swapped in for the cranberries, or you can use a combination of both.

Have fun if you’re enjoying pre-Halloween festivities this weekend. Hope the day itself is filled with lots of treats and not too many tricks. —xo, j.

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Originally published November 2015

My mind drifted to our old apartment, the one back in Brooklyn, while driving Virginia to school today. Sometimes I feel like a stranger peeking into someone else's life when I visit these old memories. I recognize the girl in them, but can't quite connect to her anymore. Funny, how life can feel so short, and so long at the same time.

In a recent Esquire interview, Patti Smith said she's on Life Four. I often feel that way, too. I remember telling a friend that my life doesn't feel like chapters, all part of the same story of Me. My childhood, my years with Mikey, my life as a newly minted widow, and my life now—they all feel like separate stories.

Today I’m sharing is a recipe for the best pumpkin cookies I've ever tasted. I didn't really expect to be so wowed by them. Not because I didn't trust the high praise Virginia gave when she first tasted them. It's just...they're pumpkin cookies. How exciting can a pumpkin cookie really be?

Her violin teacher baked a batch, and brought them in for her students at Woodstock Day School right around this time last year. I forgot what I was testing a few weeks ago, but it left me with a half can of pumpkin puree sitting in the fridge. I remembered how much Virginia loved those cookies, and luckily still had the recipe Jerusha sent in my email (sometimes clutter comes in handy!).

Later that evening, Virginia put on her apron, and mostly made the cookies on her own. So, there's that too—the best pumpkin cookies ever, and so easy a seven year old can make them.

The ingredients sound pretty basic, but don't be fooled. These soft, chewy cookies burst with all those flavors you expect from a fall cookie. Perhaps it's the magic of tasting my first treat baked by my little girl. Maybe Jerusha's email had a helping of good vibes as a secret attachment. Or maybe, and this is more likely the case, the secret is— love. 

Here's to my Life Four.

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I know this current cooler spell we’re experiencing will be interrupted by a late summer interlude before we really settle into fall, but for now, I’m enjoying needing a jacket on my morning walks. I managed to do more canning than I thought this year, putting up a few batches of peach, apricot, and strawberry jams. 

Most of summer’s fruits have exited the farm stands, making way for apples and pears. I’ve never been one for making (or eating) apple butter but recently decided to make some stewed apples. They’re lovely spooned over yogurt or ice cream. The real reason I made them is for a recipe coming soon. It’s one I think you’ll be excited to try, and involves biscuits with a crumb topping.

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I love the deep amber flavor from using brown sugar but regular granulated sugar would work fine. Fall also cues my baking senses leaning into lebkuchengewürz, a German gingerbread spice. It’s considerably more fragrant and packs a heftier punch than apple or pumpkin pie spice. You can make it at home but cinnamon is also okay to use if that’s what you have available or prefer a more straightforward spice profile.

Unless you have any allergies or need to avoid corn, please don’t skip the cornstarch called for in the recipe. It’s a tiny amount but helps thicken the syrupy sauce coating the stewed apples, and gives it a glossy, velvety texture.

I used gala apples since that’s what I tend to buy for eating. Most apple baking purists would frown upon that but this is such a forgiving preparation. Granny Smiths, Honeycrisp, Jonagold—really any apple you prefer would be fine to use.

The only caveat I’d keep in mind is that some varieties hold their texture better than others, so a visual cue won’t always be helpful when determing doneness. Gala apples, for example, retain their firm-looking cut up cubed shape even once tender. When the apples are easily pierced with a fork, they’re ready to enjoy.

Wishing everyone a gentle settling back into routines as we bid farewell to summer. Be well, and remember to be kind. —xo, j.

Some more favorite apple recipes

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Peaches are still abundant at the farm stands, keeping company with a flurry of crisp, freshly picked apples. It’s a gentle turning of the page from summer to fall when the seasons blend into each other this way. If only all of life’s transitions were this seamless. 

I’m ready to welcome autumn, with its shorter days and cooler temperatures. We’re still a bit off from that, though, and the end of summer means the start of another school year. Virginia starts eleventh grade. I’m hoping this year proves more peaceful than the last one. 

I’ve been working on a fall baking ebook, and hope to have that ready soon. In the meantime, pick up some peaches this Labor Day weekend, and bake up a pie. This recipe is a favorite from my old archives.

Nectarines will work just as well if you can’t find peaches. You can even substitute apples for half of the peaches, or add some berries depending on what might still be available to you locally. Be sure to read the post before skipping straight to the recipe for some useful tips. 

Be well, and remember to be kind. —xo, j.

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Sweet Corn & Lemon Thyme Ice Cream

Makes 1 ½ pints

2 cups (450 ml) whole milk

2 cobs of corn, kernels removed and saved for later use

3/4 cup (150 grams) granulated natural cane sugar

3 sprigs fresh lemon thyme

3 large egg yolks (save whites for a later use)

1 cup (225 ml) heavy cream

Be sure to place the freezer bowl of your ice cream maker in the freezer for …

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I first spied the sign, adorned with a giant-sized hand painted strawberry, about a month ago. It would take a few tries before I was finally able to purchase them since the stand is cash only, and works on the honor system. Exact change is required to feed the lock box, and while I always have cash on me, I was always off by a dollar or two. 

Now I make sure to have plenty of singles so I can stock up on strawberries when passing Davenport's farmstand on Hurley Mountain Road for as long as the season lasts. Some of my favorite recipes for using up strawberries are in the archives here. There's strawberry maple jam, strawberry violet popsicles, chocolate strawberry swiss roll, and 15 more recipes in my Strawberry Ebook. 

This strawberry crisp has earned a spot in my permanent recipe collection—I’ve made it three times in the last two weeks. Usually crisp is featured as dessert on menus but I want to challenge that notion. It’s become a part of my breakfast routine, used as a topping on plain Greek yogurt.

There’s lots of ways you can put your own spin on this recipe. I like the way a tiny splash of almond extract accentuates the strawberries’ flavor. Leave it out if you wish, or add some lemon zest. Fresh herbs would work nicely here, too. You can add some to the filling or the topping. Basil, lemon thyme and tarragon would all be nice.

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Taste your berries before adding the sugar—depending on their sweetness, you may want to add less. In that case, you might need to add a little more cornstarch to help thicken the filling once the berries cook down. I generally like a thick, jammy filling for my crisp. If you prefer a juicier, runnier filling as in the image above, you can use less cornstarch. 

Substitutes for the granulated sugar that could work are maple sugar, date sugar, or even maple syrup. These all have strong flavors, and are sweeter than regular sugar, so I wouldn’t say they’re necessarily 1:1 swaps. If you regularly cook with these sweeteners, you’ll likely know how to adjust the recipe to your liking. 

For a dairy-free option on the crumb topping, you can try vegan butter or coconut oil (in solid form) in place of the butter. My advice when it comes to tweaking a recipe if you’re not a veteran cook, is try it once the way it’s written, and then play with it from there. Sometimes dietary needs mean you have to leap right into adaptations, so if you have any questions, leave a comment below and I’ll try to help as best I can.

Enjoy strawberry season, and happy first day of summer! —xo, j.

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Easy is very subjective, and often dependent on skill and comfort level in the kitchen. I preface this because I realize candy making of any sort strikes fear in the heart of many. The great thing about this recipe is there’s no candy thermometer required. Plus it all comes together in a skillet on the stovetop. 

This is a scaled down version of David Lebovitz’s candied peanuts, which is the best recipe hands down for making them. The only step I’ve added to his recipe is transferring the candied peanuts to a silicone-lined baking sheet to cool to avoid any chance of them sticking to the sheet. 

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I’ve also included timing here, based on my stove, to give some guidance on how long the process takes for such a small batch (this is ⅓ the amount of his original recipe). It all feels contrary, and as David mentions, you’ll think you’ve messed them up as the sugar starts to get sandy and difficult-looking, but then like magic, the sugar turns syrupy, and about 2 minutes later, the candied peanuts are done. This method never ceases to amaze me. 

You can swap in pistachios, almonds, or even cashews, or use a combination of them all for a batch of mixed candied nuts. I use this to make homemade chocolate candied peanut bark. It’s also a great topping for sundaes, or yogurt dessert parfaits. 

Some menu ideas for the week ahead:

• We’re heading into summer vacation season, and if you’re like me, cooking is something you still do on vacation. These mixes can be made ahead to take with you: Buttermilk Pancake Mix, Chocolate Chip Cookie Mix.

• My Tahini, Date & Chocolate Truffles are a great road food snack, and these creamy peanut noodles are delicious cold, perfect for a rest stop lunch.

• Craving a hearty yet light meal on a hot day? This Thai-Inspired Turkey Larb is a favorite. 

• Pesto is an easy no-cook sauce to toss with pasta on busy weeknights. I love using cashews in place of pine nuts in this recipe.

• For those of you still tasked with packing school lunch or prepping for camp, broccoli-quinoa patties can be made in advance & get bonus points for using up leftovers.

• It’s peak strawberry season here, and that means canning season will ramp up here soon. If you’re looking to cut back on refined sugars, this strawberry maple jam might be of interest. You can also find many more strawberry-centric recipes in my strawberry e-cookbook.

Be well, and remember to be kind. —xo, j.

Next Week’s New Recipe: Air-Fryer Chicken Sausage & Peppers

Coming Soon: Black Sesame Cheese Crackers & Chicken Teriyaki Meatballs

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Candied Peanuts

Makes 100g - one serving equals 6g

4g protein | 10g carbs | 7g fat | 106 cals

recipe by David Lebovitz (if you want to make a larger batch without doing the math to scale it up, use David’s original recipe)

78g roasted peanuts

35g granulated sugar

Thick pinch of salt

Line a baking sheet with a silicone liner.

Add the peanuts and sugar to a small skillet, and place over medium-high. Cook, stirring continuously, until the sugar turns into a sandy mixture (this happens for me on my stove setting around 2 minutes and 30 seconds, keeping in mind that stoves vary).

Reduce the heat to the lowest setting, and continue cooking, stirring constantly, until the sugar is fully melted and deepens to a dark caramel shade coating the peanuts, about another 90 seconds on my stove.

Immediately scrape the candied peanuts onto the silicone lined baking sheet. Sprinkle the salt over. Once cooled, break into pieces and store in a covered glass jar. 

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Did you find a typo? Thanks for your eagle-eye! I’m a one-woman business here, so sometimes typos and editing errors slip through regardless of how many times I proofread recipes and posts. Feel free to leave a comment and I will correct it as soon as possible.