This made me laugh.
Made me smile.
Circumcision advertising with cutting edge humor.
Made me cluckle.
WTF? This image showed up when I searched for the chicken strips. Chicken Barbie is the name. I won’t be cooking her anytime soon.
However, I will be making this fabulous Salted Cashew Toffee again VERY soon.
Once again salt meets sweet. My favorite nut embedded in buttery toffee. Crisp, delicious. Perfect.
Salted Cashew Toffee
1 1/4 cups unsalted butter
2 tablespoons water
2 cups sugar
1/2 teaspoon lemon juice
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups salted cashew halves
1. Spray a large baking sheet with nonstick cooking spray or line with non-stick foil.
2. In a large saucepan, combine the butter, water, sugar, and lemon juice. Cook over medium-low heat, stirring with a wooden spoon. When the mixture starts to boil, stop stirring and cook until the mixture reaches the hard-crack stage (300℉) , 5 to 8 minutes.
3. Immediately remove pan from heat and stir in the baking soda, salt, and cashews. The syrup will boil and puff up when the baking soda is added – just keep stirring until it simmers down.
4. Pour the candy mixture onto prepared baking sheet. Use a rubber spatula to spread it into an approximately 9-by-13-inch rectangle, keeping the nuts in a single layer. Set the baking sheet on a wire rack and let the candy cool completely.
5. When the candy is hard, break it into small pieces to serve.
Makes approximately 2 pounds of toffee
Recipe from Sticky, Chewy, Messy Gooey
The toffee makes a terrific gift.
Wow. Wow. Wow.
I saw this photo not long ago.
It intrigued me, so I bookmarked it to check out the music when I had a chance.
Today I had a chance.
First listen blew me away. How the piano and the vocals spiral around each other is so incredible. Every time there is a crescendo I feel my heart beat faster.
This video was just released last week. It is pretty special, too.
Check out Ajimal now. Wow. Here is the Website where you can link to buy the music. Also, have a listen on Soundcloud.
At least two big fans of your toffee!
I haven’t made this pie, but I always make my cramael sauce with nothing but cans of sweetened condensed milk. I actually put the unopened cans down in a large pan of boiling water and boil them for 2-3 hours, adding water as needed. It is THE BEST and easiest cramael sauce I’ve ever had. And it’s all natural, nothing but milk and sugar. No hydrogenated oils like you get in some cramael sauces.