Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Creamy Fruit Cocktail Mold
- 2 Creamy Fruit Cocktail Mold
- 3 Diner-Style Banana Cream Pie
- 4 Diner-Style Banana Cream Pie
- 5 Lemon Meringue Pie
- 6 Lemon Meringue Pie
- 7 Old-Fashioned Bread Pudding
- 8 Old-Fashioned Bread Pudding
- 9 Root Beer Floats
- 10 Root Beer Floats
- 11 Fruit Cake
- 12 Fruit Cake
- 13 Peach Crisp with Maple Cream
- 14 Peach Crisp with Maple Cream
- 15 Homemade Apple Pie
- 16 Homemade Apple Pie
- 17 Strawberry Pretzel Salad
- 18 Strawberry Pretzel Salad
- 19 Gingersnap Christmas Cookies
- 20 Gingersnap Christmas Cookies
- 21 Grandma’s Peanut Butter Cookies
- 22 Grandma's Peanut Butter Cookies
- 23 Old-Fashioned Molasses Cookies
- 24 Old-Fashioned Molasses Cookies
- 25 Egg Custard Pie
- 26 Egg Custard Pie
- 27 Old-Fashioned Chocolate Fudge
- 28 Old-Fashioned Chocolate Fudge
- 29 Easy Microwave Brittle
- 30 Easy Microwave Brittle
Creamy Fruit Cocktail Mold
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Check PriceThere’s something wonderfully nostalgic about a shimmering gelatin mold studded with colorful fruit pieces, and this recipe brings back the magic of mid-century dinner parties with a much creamier twist than you might remember. The secret is folding in whipped cream or cream cheese right when the gelatin begins to set—it creates these gorgeous ribbons throughout and keeps the texture light and mousse-like instead of rubbery. I love making this in a vintage copper mold if you can find one at an estate sale, but honestly, any bundt pan works beautifully and makes for an impressive presentation when you unmold it onto a platter.
The beauty of this dessert is that it actually gets better after sitting in the fridge overnight, making it perfect for stress-free entertaining. Just remember to run warm water over the outside of the mold for about 10 seconds before inverting—it’ll slide right out without any drama. Your kids might think it’s quirky at first, but watch them come back for seconds once they taste how delightfully different it is from regular Jell-O.
Ingredients
Method
- Dissolve the lemon gelatin in boiling water, stirring until completely dissolved. Add cold water and refrigerate until mixture is slightly thickened but not fully set, about 45-60 minutes.
- While gelatin chills, beat cream cheese until smooth and fluffy. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold the whipped cream into the softened cream cheese until well combined. Gently fold this mixture into the partially set gelatin along with the drained fruit cocktail.
- Pour mixture into a 6-cup mold that has been lightly sprayed with cooking spray. Refrigerate for at least 4 hours or overnight until fully set.
- To unmold, dip the mold in warm water for 10 seconds, place serving plate on top, and invert quickly. Refrigerate until ready to serve.
Diner-Style Banana Cream Pie
If you’ve ever sat at a chrome-edged counter watching a waitress slice into a towering banana cream pie, you know exactly the magic I’m talking about. This is the real deal—a buttery crust that stays crisp, a silky vanilla custard that’s actually cooked on the stovetop (none of that pudding mix business), fresh banana slices that haven’t turned brown, and clouds of real whipped cream on top. The key to nailing this classic is making sure your custard is completely cool before assembling, otherwise those bananas will turn sad and gray within an hour. I learned that lesson the hard way at my daughter’s bake sale!
What makes this pie truly special is the technique of brushing the cooled crust with a thin layer of melted white chocolate before adding the filling—a trick I picked up from an old diner cook. It creates an invisible barrier that keeps the crust from getting soggy, even the next day. Make this on a weekend when you have a little extra time; the custard needs attention and stirring, but I promise the compliments you’ll get are worth every minute at the stove.
Ingredients
Method
- Brush the cooled pie crust with melted white chocolate and allow to set. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 8-10 minutes. Remove from heat.
- Temper the egg yolks by whisking a small amount of hot mixture into them, then pour egg mixture back into the saucepan. Return to heat and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla until smooth. Pour custard into a bowl, press plastic wrap directly onto surface, and refrigerate until completely cool, about 2 hours.
- Slice bananas and arrange half of them over the bottom of the prepared crust. Pour half the custard over bananas, add remaining banana slices, then top with remaining custard. Whip cream with powdered sugar until stiff peaks form and spread over pie. Refrigerate at least 2 hours before serving.
Lemon Meringue Pie
A perfect lemon meringue pie is the holy grail of vintage desserts—tangy, sweet, with that gorgeous contrast between the silky filling and the toasted peaks of meringue. The trick everyone struggles with is getting the meringue to actually stick to the filling instead of weeping or sliding off, and I’m going to let you in on the secret: you must spread the meringue onto the filling while it’s still piping hot, and make sure the meringue touches the crust all the way around. This creates a seal that prevents that frustrating layer of liquid from forming underneath. I also add just a tiny bit of cornstarch to my meringue, which old-school bakers swear by for stability.
The lemon filling should be bracingly tart with just enough sugar to balance it out—none of that overly sweet, artificial-tasting stuff. I use a combination of lemon juice and zest because the zest adds incredible depth of flavor and those little flecks look so pretty. Don’t be intimidated by making your own curd from scratch; it comes together in about 15 minutes and tastes infinitely better than anything from a jar. Your family will think you’ve opened a pie shop in your kitchen!
Ingredients
Method
- Preheat oven to 350°F. In a medium saucepan, whisk together 1 1/4 cups sugar, 1/3 cup cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly until mixture boils and thickens.
- In a small bowl, whisk egg yolks. Temper them by whisking in a small amount of hot mixture, then pour yolk mixture back into saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Keep filling hot.
- For meringue, beat egg whites with cream of tartar and 1 tablespoon cornstarch until soft peaks form. Gradually add remaining 1/4 cup sugar and vanilla, beating until stiff, glossy peaks form.
- Pour hot lemon filling into baked pie crust immediately. Spread meringue over hot filling, making sure it touches the crust edges all around to seal. Create decorative peaks with the back of a spoon.
- Bake for 12-15 minutes until meringue is golden brown. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.
Old-Fashioned Bread Pudding
Here’s the thing about bread pudding that our grandmothers understood perfectly: it’s the ultimate “rescue mission” dessert that somehow feels fancy and comforting at the same time. I started making this when I got tired of throwing away stale bread, and now my family actually requests it. The custard soaks into every little nook and cranny, creating these pockets of creamy goodness while the top gets golden and slightly crispy—it’s a texture lover’s dream.
The beauty of this recipe is in its simplicity and flexibility. You can use whatever bread you have on hand, though I find a slightly sweet bread or challah takes it to the next level. Make sure you really let that bread soak in the custard mixture for at least 15 minutes before baking—that’s when the magic happens. Serve it warm with a drizzle of vanilla sauce or just a dollop of whipped cream, and watch it disappear.
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter.
- Place the bread cubes in the prepared baking dish and spread them out evenly.
- In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture over the bread cubes, pressing down gently to ensure all pieces are soaked, and let sit for 15-20 minutes.
- If using raisins, sprinkle them evenly over the top of the pudding.
- Bake for 40-45 minutes, until the top is golden brown and the center is set but still slightly wobbly.
- Let cool for 10 minutes before serving warm with whipped cream or vanilla sauce.
Root Beer Floats
I know what you’re thinking—a root beer float isn’t really a recipe. But hear me out! The vintage soda fountain version was an actual technique, and doing it the old-fashioned way makes such a difference. My kids thought they knew what a root beer float was until I showed them how soda jerks used to make them in the 1950s, with the ice cream added in a specific way to create that perfect foamy head without overflowing. Now it’s our special Friday night tradition.
The trick is all about the tilt and pour method, plus using the right ratio of soda to ice cream. You want that gorgeous cascade of foam that rises up in the glass but doesn’t spill over onto your counter. Using chilled glasses makes a real difference too—it keeps everything colder longer and gives you more time to enjoy those dreamy swirls of melting vanilla ice cream mixed with root beer. It’s pure nostalgia in a glass, and sometimes that’s exactly what we need.
Ingredients
Method
- Remove the chilled glasses from the freezer and place them on a stable surface.
- Add one generous scoop (about 1/2 cup) of vanilla ice cream to each glass, placing it gently against the side.
- Tilt each glass at a 45-degree angle and slowly pour the root beer down the side of the glass to minimize foam overflow.
- Continue pouring until the foam rises to about 1 inch from the rim, then wait a moment for it to settle.
- Add another small scoop of ice cream on top if desired, then top with whipped cream and a cherry.
- Serve immediately with a long spoon and straw, encouraging everyone to enjoy the creamy foam first.
Fruit Cake
I know, I know – fruitcake gets a bad rap, but hear me out! The fruitcakes our grandmothers made were nothing like those dense, artificially-colored bricks that became the butt of every holiday joke. A proper homemade fruitcake is actually moist, fragrant, and packed with real dried fruits and nuts that you choose yourself. The trick is using quality dried fruits – think plump golden raisins, tart cherries, and sweet apricots – and soaking them in a little brandy or orange juice overnight to plump them up. It transforms the whole experience.
This is one of those recipes where patience pays off beautifully. Yes, it takes some time to prep all the fruit and nuts, but once it’s in the oven, your house will smell absolutely incredible. And here’s the thing about fruitcake: it actually gets better with age. Wrap it well and let it sit for a week or two, giving it an occasional brush of brandy if you’re feeling fancy, and the flavors meld into something truly special. It’s a wonderful baking project to do with kids too – they love helping measure all the different fruits and nuts.
Ingredients
Method
- The night before baking, combine the dried fruits and nuts in a bowl with the brandy or orange juice, cover, and let soak overnight at room temperature.
- Preheat your oven to 300°F and grease a 9x5-inch loaf pan, then line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg and set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla and molasses.
- Gradually fold the flour mixture into the butter mixture until just combined, then fold in the soaked fruit and nuts along with any remaining liquid.
- Pour the batter into the prepared pan and bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely before wrapping tightly in plastic wrap and foil.
Peach Crisp with Maple Cream
There’s something so humble and homey about a fruit crisp, and this peach version with maple cream takes it from simple to spectacular. The beauty of a crisp is that it’s nearly impossible to mess up – no fussy pie crusts or precise layers required – but it still manages to feel like a warm hug on a plate. When you use ripe summer peaches (or good quality frozen ones in the off-season), their natural sweetness shines through, while the buttery oat topping adds that irresistible crunch we all crave. The maple cream is my special touch that makes people ask for the recipe every single time.
I love making this when I need a dessert that looks impressive but doesn’t require my full attention. You can prep the topping in advance and even assemble the whole thing hours ahead, then just pop it in the oven while you’re eating dinner. The maple cream whips up in minutes and adds such a luxurious finish – it’s essentially sweetened whipped cream with a generous splash of real maple syrup, and trust me, once you try it, you’ll want to put it on everything. Serve this warm with the cold maple cream melting into the peaches, and watch it disappear.
Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, toss the peaches with the granulated sugar, 2 tablespoons flour, and lemon juice, then spread evenly in the prepared baking dish.
- In another bowl, combine the oats, 3/4 cup flour, brown sugar, cinnamon, and salt, then cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the peaches and bake for 40-45 minutes until the topping is golden brown and the peaches are bubbling.
- While the crisp bakes, prepare the maple cream by beating the heavy cream in a chilled bowl until soft peaks form, then add the maple syrup and vanilla and beat until stiff peaks form.
- Let the crisp cool for 10 minutes before serving warm with generous dollops of the cold maple cream.
Homemade Apple Pie
Nothing says “vintage American dessert” quite like a homemade apple pie with a flaky, buttery crust and a cinnamon-spiced filling. This is the pie your great-aunt used to bring to every family gathering, the one that had everyone fighting over the last slice. The key to success here is using a mix of tart and sweet apples—Granny Smiths combined with Honeycrisps give you the perfect balance of flavor and texture that won’t turn mushy during baking.
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Don’t be intimidated by making your own crust from scratch; it’s easier than you think and makes all the difference. The trick is keeping everything cold and not overworking the dough. Serve it warm with a scoop of vanilla ice cream, and you’ll understand why this classic dessert deserves a place at your table again. It’s the kind of dessert that makes your house smell like home and creates memories around the dinner table.
Ingredients
Method
- In a large bowl, combine 2 1/2 cups flour, salt, and 1 tablespoon sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together, then divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F and roll out one disk of dough to fit a 9-inch pie plate, then transfer it to the plate.
- In a large bowl, toss the sliced apples with 3/4 cup sugar, 2 tablespoons flour, cinnamon, and nutmeg until well coated.
- Pour the apple mixture into the prepared pie crust and dot the top with small pieces of butter.
- Roll out the second disk of dough and place it over the filling, trimming and crimping the edges to seal, then cut several slits in the top to vent.
- Brush the top crust with the beaten egg wash and sprinkle with a little sugar if desired.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 40-45 minutes until the crust is golden and the filling is bubbly.
- Allow the pie to cool for at least 2 hours before slicing to let the filling set properly.
Strawberry Pretzel Salad
Despite its name, this is absolutely a dessert—and it’s one of those retro potluck favorites that everyone remembers from church suppers and family reunions. The combination sounds unusual at first: a salty pretzel crust, a creamy cream cheese layer, and a sweet strawberry Jello topping. But trust me, these three layers create the most amazing sweet-and-salty flavor experience that’ll have everyone asking for the recipe.
The real genius of this dessert is in the contrast of textures and temperatures. Make sure to let that cream cheese layer set completely before adding the Jello, or you’ll end up with everything mixing together. And here’s a pro tip: use fresh strawberries in your Jello layer instead of frozen—they hold their shape better and give you that gorgeous, jewel-toned top layer that looks as impressive as it tastes. It’s the perfect make-ahead dessert for summer gatherings!
Ingredients
Method
- Preheat your oven to 350°F and mix together the crushed pretzels, melted butter, and 3 tablespoons sugar until well combined.
- Press the pretzel mixture firmly into the bottom of a 9x13-inch baking dish and bake for 10 minutes, then cool completely.
- Beat the softened cream cheese with 1 cup sugar until smooth and fluffy, then fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal it all the way to the edges to prevent the Jello from seeping through.
- Refrigerate the dessert while you prepare the Jello layer.
- Dissolve the strawberry Jello in 2 cups of boiling water, stirring for 2 minutes, then add 2 cups of cold water and stir well.
- Refrigerate the Jello mixture for about 30 minutes until it's slightly thickened but not set, then stir in the sliced strawberries.
- Carefully pour the Jello mixture over the cream cheese layer, spreading the strawberries evenly.
- Refrigerate for at least 4 hours or overnight until the Jello is completely set before cutting into squares to serve.
Gingersnap Christmas Cookies
These aren’t your average gingersnaps—they’re the kind that shatter with that perfect crispy snap when you bite into them, releasing waves of warm spice that fill your whole kitchen. The secret is in the double dose of ginger (both ground and fresh) and letting the dough chill overnight, which deepens the molasses flavor and helps create those gorgeous crackled tops we all love. I always make a triple batch because they disappear faster than any cookie I’ve ever baked.
What makes these truly special is rolling them in coarse sugar before baking—it creates a sparkly, sweet crust that contrasts beautifully with the spicy interior. They’re sturdy enough to ship to college kids or package up as gifts, but tender enough that they never feel tooth-breaking. Trust me, once you make these, you’ll understand why our grandmothers never let this recipe fade away.
Ingredients
Method
- Whisk together flour, ground ginger, baking soda, cinnamon, cloves, and salt in a medium bowl and set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes, then beat in egg, molasses, and fresh ginger until well combined.
- Gradually mix in the dry ingredients until just combined, then cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll dough into 1-inch balls, roll each ball in coarse sugar, and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set and tops are crackled, then cool on baking sheet for 5 minutes before transferring to a wire rack.
Grandma’s Peanut Butter Cookies
This is the recipe scribbled on the back of an old envelope in my grandmother’s handwriting, and it’s the only peanut butter cookie you’ll ever need. What sets it apart is the texture—crispy edges that give way to a tender, almost sandy center that melts on your tongue. The fork marks aren’t just for looks; they actually help the cookies bake evenly and create little ridges that catch extra crystals of sugar.
The magic ingredient here is using a full cup of peanut butter, which means these taste intensely of peanuts without being overly sweet. I’ve learned that using a natural peanut butter with just peanuts and salt makes them even better—richer and more complex. They’re done when the edges just start to turn golden; don’t overbake or you’ll lose that perfect soft center. These are the cookies kids will request for their lunchboxes and adults will sneak from the cookie jar at midnight.
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix together peanut butter, sugar, egg, vanilla extract, baking soda, and salt in a large bowl until smooth and well combined.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use a fork to press a crisscross pattern into each cookie, flattening them to about 1/4-inch thickness, then sprinkle lightly with additional sugar.
- Bake for 8-10 minutes until edges are just golden but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Old-Fashioned Molasses Cookies
Soft, pillowy, and deeply flavored with dark molasses and warm spices, these cookies are like wrapping yourself in a cozy blanket on a cold afternoon. They’re the opposite of the gingersnap—tender and cake-like, with a subtle chew that keeps you reaching for just one more. The combination of cinnamon, ginger, and cloves creates layers of warmth that build with each bite, and the molasses gives them a rich, almost caramel-like depth that white sugar just can’t achieve.
The key to getting them perfectly soft is pulling them from the oven when they still look slightly underdone in the center—they’ll continue cooking on the hot pan and set up with that ideal texture. Rolling the dough balls in granulated sugar before baking creates a delicate sweet shell that cracks beautifully as they puff up. These stay soft for days in an airtight container, though I’ve never had a batch last that long. They’re absolutely wonderful with a cold glass of milk or dunked in hot coffee.
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
- Beat butter and brown sugar together until fluffy, about 2 minutes, then add egg and molasses and beat until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined and no flour streaks remain.
- Roll dough into 1-inch balls, roll each ball generously in granulated sugar, and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers still look soft and puffy, then cool on baking sheet for 3 minutes before transferring to a wire rack.
Egg Custard Pie
This silky, old-fashioned egg custard pie is the kind of dessert that reminds you of Sunday dinners at Grandma’s house. Unlike its fancier cousin crème brûlée, this humble pie doesn’t require a torch or special technique—just a gentle hand and patience while it bakes. The magic happens when simple pantry staples transform into a creamy, vanilla-scented filling that jiggles just slightly when you tap the pan.
The secret to avoiding that dreaded watery layer is baking at a lower temperature and watching carefully for that perfect moment when the center is set but still has a gentle wobble. Don’t skip the nutmeg on top—it’s not just decoration, it’s the nostalgic finishing touch that makes this pie taste exactly like the one you remember. Serve it barely warm or chilled, and watch your family ask for seconds of this forgotten classic.
Ingredients
Method
- Preheat oven to 350°F and place the unbaked pie crust in a 9-inch pie pan.
- In a large bowl, whisk together eggs, sugar, and salt until well combined and slightly frothy.
- Heat milk in a saucepan until warm but not boiling, then slowly whisk the warm milk into the egg mixture to temper the eggs.
- Stir in vanilla extract, then carefully pour the custard mixture into the unbaked pie shell.
- Sprinkle nutmeg evenly over the top of the custard.
- Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Old-Fashioned Chocolate Fudge
Before there were brownie mixes and fancy chocolate truffles, there was real-deal chocolate fudge made on the stovetop with a candy thermometer and a lot of stirring. This isn’t the quick microwave version—this is the authentic recipe that taught generations of home cooks the art of candy-making. The reward for your patience is fudge with an incredible crystalline texture that literally melts on your tongue, something you simply can’t buy in a store.
The key is reaching that magic soft-ball stage at exactly 234-240°F, then letting it cool undisturbed before beating it until it loses its gloss. Yes, your arm will get a workout, but that’s what develops those tiny sugar crystals that give this fudge its signature smooth-yet-slightly-grainy perfection. Make a batch during the holidays and package it in tins—people will be amazed that you made “real” fudge from scratch.
Ingredients
Method
- Line an 8x8-inch baking pan with parchment paper and set aside.
- In a heavy-bottomed saucepan, combine sugar, milk, chocolate, corn syrup, and salt over medium heat, stirring constantly until chocolate melts and sugar dissolves.
- Attach a candy thermometer to the side of the pan and cook without stirring until the mixture reaches 234-240°F (soft-ball stage), about 10-15 minutes.
- Remove from heat and add butter and vanilla without stirring, then let cool undisturbed until the mixture reaches 110°F, about 30-40 minutes.
- Beat vigorously with a wooden spoon until the fudge loses its gloss and starts to thicken, about 5-8 minutes.
- Quickly spread the fudge into the prepared pan, smoothing the top with a spatula.
- Let cool completely at room temperature for at least 2 hours, then cut into 1-inch squares.
Easy Microwave Brittle
Your grandmother probably spent hours over a hot stove making peanut brittle, but you’re smarter than that. This microwave method produces the same impossibly thin, butter-crisp candy in a fraction of the time, with way less anxiety about burning sugar. It’s the perfect gateway recipe if you’ve always been intimidated by candy-making, and it makes you look like an absolute rockstar when you show up to potlucks with homemade brittle.
The microwave does all the hard work of getting the sugar mixture to just the right temperature, and you just need to watch the clock and give it a few stirs. The baking soda addition at the end is pure chemistry magic—it creates hundreds of tiny air bubbles that make the brittle light and easy to bite instead of tooth-breaking hard. Use peanuts for classic brittle, or swap in pecans, cashews, or even pepitas for a fun twist.
Ingredients
Method
- Grease a large baking sheet well with butter or line with a silicone baking mat and set aside.
- In a large microwave-safe glass bowl, stir together sugar and corn syrup until combined.
- Microwave on high for 4 minutes, then carefully stir and microwave for another 3-4 minutes until the mixture turns light golden brown.
- Carefully stir in peanuts and butter, then microwave for 1-2 more minutes until the mixture is a deep golden color.
- Quickly stir in vanilla and baking soda (the mixture will foam up dramatically).
- Immediately pour the mixture onto the prepared baking sheet and spread as thin as possible using a greased spatula.
- Let cool completely for at least 30 minutes, then break into irregular pieces and store in an airtight container.
