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).
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!
*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.