When we stepped in the water, all my fears were set aside. At this time of the year, the Delaware River is like a bath tub. It is slow-moving and hip-deep along most of the tube riding route. Most of all, it is the most relaxing way to spend an afternoon. Although boyfriend and I apparently can't find the current in a river to save our lives. We slowly floated along as everyone else in a tube passed us by.
So boyfriend and I started our workweek yesterday refreshed, relaxed and a little sun kissed. Nothing like floating down a river for a few hours and enjoying a riverside barbecue to melt away the stress from the previous week. Ahhh, floating away...
One Year Ago: Peanut Brittle
Two Years Ago: Marriott Style Crunchy French Toast
Chocolate Peanut Pralines
Adapted from Chocolates and Confections
It's been a while since I've had some candy come out of the Wilde Kitchen, I thought it was necessary to fix that! These pralines are super simple to make and even easier to eat! Dust off your candy thermometer and get ready for some sweet, chocolate and peanut butter perfection.
1 cup granulated sugar
1 cup light brown sugar
1/4 cup cocoa powder
1/2 cup heavy cream
1/2 cup milk (I used 2%)
1/4 cup peanut butter
2 cups chopped unsalted peanuts
1/2 tsp salt
1 tsp vanilla extract
Line a baking sheet with parchment paper and set aside.
Combine sugars, cocoa powder, heavy cream, milk and peanut butter in a 4-quart pot. Clip on candy thermometer and start stirring over high heat. Keep stirring (don't put down that spoon!) until the temperature reaches 225 F.
Add the peanuts and keep stirring until the temperature reaches 236 F. Remove from the heat and add salt and vanilla. Stir to combine. Let candy mixture sit until the temperature reaches 210 F.
Using a wooden spoon, stir for 2 minutes until the mixture thickens slightly.
Using a small ice cream scoop (about 1 tbsp), scoop out candy mixture onto the prepared baking sheet. Flatten the mounds slightly and let cool completely before trying to remove them from the pan.
Store candies at room temperature in an air tight container. Candies will keep for about two weeks, if they last that long!