Sweet & Spicy Peanuts


I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with turkey I’m still putting the finishing touches on the menu for our actual Thanksgiving. Yes, like tomorrow.

I can now say that this Turkey Roulade is happening again. Along with the Pumpkin and White Bean Gratin (you can find the recipe here) and the Winter White Salad from my book (don’t forget about the pre-order bonus). The salad is a fresh mix of raw apple, leeks, fennel, and celeriac and then is topped with pomegranate, olive oil and lemon juice. It is the sort of thing needed when the rest of the table is covered with cream and cheese (not that I have a problem with that).

Sweet & Spicy Peanuts // Not Without Salt Sweet & Spicy Peanuts // Not Without Salt Sweet & Spicy Peanuts // Not Without Salt

Luckily, however, there is still time for these peanuts because every big meal needs a little something to start it off. These little somethings are addictingly sweet and with enough spice that it fills your mouth with a soft warmth that builds over time. The heat comes from Tabasco so there is a subtle vinegar bite as well. Fresh thyme reinforces their savory side just until the warmth of freshly grated nutmeg urges them back to the sweet side.

While I may not be here in time to tell you all about impossibly smooth mashed potatoes, or gush about my cranberry relish, I do think I’m just in time for these peanuts to grace your holiday table. Or maybe I’m in time for next year. Oh well, Happy Thanksgiving!

Sweet & Spicy Peanuts // Not Without Salt

*This post was sponsored by TABASCO but these peanuts are all mine.

Sweet & Spicy Peanuts

Makes 2 cups


4 tablespoons butter

1/3 cup dark brown sugar, packed

1 1/2 tablespoons tabasco

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt

1/4 teaspoon fresh nutmeg

2 cups raw peanuts


Preheat your oven to 350°F. Line a baking sheet with parchment paper then set aside.

Combine the butter, sugar, tabasco, thyme, salt, and nutmeg in a small saucepan. Bring the mixture to a boil stirring well. Boil for 3 to 4 minutes or until the mixture is slightly thickened.

Turn off the heat and stir in the peanuts until evenly coated.

Pour the peanuts on the prepared baking sheet and bake for 15 to 20 minutes (watch closely), until fragrant and golden. Let cool on the tray.

Store in an airtight container for up to 1 month.

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Creme Fraiche Doughnuts + Vermont Creamery Giveaway

Creme Fraiche Doughnuts // Not Without Salt

Before we can begin to talk about doughnuts I have to tell you all something: It’s 1/2 cup flour.

For many of you that makes absolutely no sense, for those who preordered the book and attempted to make the Gougeres, I am so sorry.

Yes, I forgot to include the flour amount in a recipe for the Holi-date PDF. This is why the book has a fabulous editor (hi, Kristen!). There’s a new, updated PDF. I’ll be sending the link out to those who have already signed up very shortly. If you haven’t preordered and have no idea what I’m talking about, check out this post. If you do preorder and download the PDF you’ll indeed have the amount of flour needed to make all the recipes! How novel.

Again, sorry about the mistake. But a real, hearty bear-hug thanks to all of you who have preordered. You put me at #3 in the Seasonal Cookbooks on Amazon for a brief moment and that moment made me sob on my computer. There’s still time to preorder! Remember, five bonus recipes (with photos!) if you do!!

Last time we talked about the book I told you about my nightmares of beige on beige. Guess what guys, no more nightmares! I have the book in my hands and it’s the stuff of dreams. Want to have a quick peak?

I’m going to assume you all said a resounding, YES!

Date Night In // Not Without Salt Date Night In // Not Without Salt Date Night In // Not Without Salt Date Night In // Not Without Salt Date Night In // Not Without Salt

I’m real happy with it. Like giddy, it hasn’t left my side, “is this real?!”, happy.

I’m also happy with doughnuts (I could host the Today show with a segue like that).

Vermont Creamery gave me the task of using crème fraîche in a recipe. This was a simple task for me since crème fraîche is a very regular member of my fridge family.

It wasn’t shortly after I got the assignment that my mind went to doughnuts because, well, my mind often goes to doughnuts (remember these?).

Creme Fraiche Doughnuts // Not Without Salt Creme Fraiche Doughnuts // Not Without Salt

The recipe was adapted from one I found on Epicurious.com. I went into this particular recipe expecting more of a cake doughnut but what came from the fryer was very much an old fashioned; craggy top, deep crevices, crisp dark golden exterior with a tender and sweet interior. To that I add a browned butter glaze that is sweet, nutty and a touch salty.

Have you browned butter before? If you’ve been here long you probably have because I’m a big fan (see also the brownies in my book). You melt the butter in a pan until the milk solids separate and caramelize on the bottom of the pan. The butter is sufficiently browned when you get a waft of a deep nuttiness and when you gently swirl the butter you can see the color change of the milk solids. If you simply used melted butter in this glaze the magic would be lost.

Creme Fraiche Doughnuts // Not Without Salt Creme Fraiche Doughnuts // Not Without Salt

To celebrate crème fraîche, Vermont Creamery is hosting a pretty fabulous giveaway. Check out their site to find out more, enter and click around on some of the other recipes from fellow bloggers, like this Kobocha, sage and crème fraîche pappardelle from Two Red Bowls.

*This post was sponsored by Vermont Creamery but the recipe, photos, and love of crème fraîche are all mine.


Crème Fraîche Doughnuts with Salted Browned Butter Glaze


adapted from epicurious.com


3 1/2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

1 cup sugar

2 large eggs

1 teaspoon finely grated lemon peel

1/2 teaspoon vanilla extract

1/3 cup melted unsalted butter, cooled briefly

1 cup/ 8 ounces crème fraîche


4 ounces/1 stick butter

3 cups powdered sugar

pinch salt

1 teaspoon vanilla extract

4-5 tablespoons warm milk

flake salt

For the doughnuts: Whisk the first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in lemon peel and vanilla. Gradually beat in butter; beat in crème fraîche in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out the dough on lightly floured surface to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Set wire racks over two baking sheets. Pour oil into large deep skillet to depth of 1 1/2 inches. Heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until deep brown, turning once, about 2 minutes. Using slotted spoon, transfer to wire racks. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 to 2 minutes per side. Using slotted spoon, transfer doughnuts to wire racks.

For the glaze: Add the butter to a small skillet set over medium heat. Bring the butter to a boil, watching it very closely. Swirl the skillet carefully, if you see golden bits at the bottom of the pan you are done browning the butter. It will smell nutty too. Remove the pan from the heat and let cool for 5 minutes.

Add the powdered sugar, salt and vanilla extract to a medium bowl. Slowly pour in the browned butter while whisking. Add enough milk to make a pourable glaze.

Spoon the glaze over the doughnuts while they are still just warm. Finish with flake salt.

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