"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peppermint Brittle Recipe

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This recipe for Peppermint Brittle, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Coleman Family
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. white chocolate
30 small peppermint canes

Directions:
Directions:
Directions:
1. Line a large jellyroll pan with heavy-duty foil.
2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 minutes. Stir occasionally until chocolate is melted and smooth.
3. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Prep time: 5 mins.
Cook time: 5 mins.
Ready in: 1 hr 10 min
Yield: 2 1/4 lbs.

Personal Notes:
Personal Notes:
This makes a great gift during the holidays as well.

 

 

 

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