It was glorious.
The testosterone. The food. MIA flipping the bird.
Plus I was right and the Giants won.
We had a great Super Bowl party, complete with pounds of meat from a variety of animals, dripping in BBQ sauce. Also: hummus, baba ghanouj (however you spell it), caramelized onion dip, curry dip, chips of all kinds, veggies, apples with caramel-skor dip, Katie’s mystery dip, deadly mini-marshmallow squares, and… beer nuts. Which, I learned, have no beer in them.
Combine in a 12-inch skillet:
- 2 cups roasted, salted peanuts
- 1 cup white sugar
- 1/3 cup water
Cook over medium heat, stirring occasionally, for about 15 minutes. When the sugar syrup starts to go granular, this is your chance to add seasonings. I did one batch plain, and to the second batch, I added:
- cinnamon and cayenne pepper to taste
Crank the heat to medium-high and stir constantly, as the sugar starts to caramelize. If the sugar starts to smoke or burn, you were too enthusiastic. Turn down the heat.
Once about 1/2 to 3/4 of the sugar is caramelized (so some of it still looks granular), remove from heat and spread on a greased or parchment paper-ed cookie sheet. Allow to cool for 30 minutes in your kitchen, or two minutes on your balcony in the midst of a Canadian winter.
Once they’re hardened, you can bash the big clumps apart with a wooden spoon (it’s therapeutic). Store in an airtight container. Give them to your amigos and secure your rightful spot as favourite friend ever.