OK, OK. Here's the recipe for the Nut Butter Crunch I mentioned in the last post. Guests loved it (Nikki, you were so sweet to actually give Cindy the pieces you asked for on her behalf. I'm sometimes more devious myself!).
Nut Butter Crunch
2 sticks butter
1 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 cup chocolate chips
2/3 cup finely chopped nuts (I used toasted almonds)
Melt butter over low heat in medium saucepan. Add sugar and stir until melted. Add water and syrup. Continue cooking over low heat until syrup, dropped in cold water, becomes brittle (320 degrees F). Don't undercook. Remove from heat. Pour onto greased platter. This should be thin. Cool until hardened. Melt chocolate over hot water. Spread on crunch. Sprinkle nuts over top and pat it. Break into pieces. This is quite similar to a Heath bar. You must hide it if you expect it to last at all! Mrs. Laurence Siegel, from the River Road Recipes cookbook.
What the recipe doesn't say is that it takes a good long while to reach 320 degrees and you shouldn't start the recipe when you have guests checking in and other tasks to pay attention to, unless you have kitchen helpers. If you have questions about it (or need me to stir while you do something else), give me a call.
You know only the nicest people stay here. Then, they write the sweetest things in our guest book: "Our stay here was so amazing" L&N, New York; "Sarah (and the entire staff) is first class" S&M, Ohio; "We loved the personal care and all the suggestions you gave us. This is what a B&B should be!" M&G, Florida. And those are just some of the comments from this week.
I use TripAdvisor when I travel but imagine the delight of an innkeeper when she finds sweet comments from guests about her very inn!
P.S., You know guests are reading your blog carefully when... Catherine just arrived and noticed my earrings right off, recognizing them from my Aug. 29th post.