A Year-Round Guide to Franklin and Nantahala

Yield: Approximately 2 pounds. 2 cups sugar 1 cup corn syrup ½ cup water 2 tablespoons unsalted butter, plus more for the pan 1 cup salted peanuts 1 tablespoon baking

Rosemary and Goat Cheese Strata

Yield: Approximately 2 pounds. 2 cups sugar 1 cup corn syrup ½ cup water 2 tablespoons unsalted butter, plus more for the pan 1 cup salted peanuts 1 tablespoon baking

Trail Mix Brittle

Yield: Approximately 2 pounds.

2 cups sugar
1 cup corn syrup
½ cup water
2 tablespoons unsalted butter, plus more for the pan
1 cup salted peanuts
1 tablespoon baking soda
1 tablespoon vanilla

½ teaspoon salt
½ teaspoon cinnamon
½ cup unsweetened coconut flakes
½ cup raisins
4 tablespoons sesame seeds

Butter a full-size baking pan (18 x 26 inches) or 2 half-sheet baking pans (18 x 13 inches).

In a large, heavy pot over medium heat, bring sugar, corn syrup, water, and 2 tablespoons of butter to a boil. Using a candy thermometer, cook until temperature reaches 240°. Add peanuts and cook until thermometer reaches 285°.

Remove from heat and quickly stir in baking soda, vanilla, salt, cinnamon, coconut, raisins, and sesame seeds. Pour immediately into buttered pan(s). Tilt the pan so that the brittle covers the entire pan, corner to corner. Allow brittle to cool and harden. Break into pieces and store in an airtight container at room temperature for up to 6 weeks.

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This story was published on Jun 17, 2019

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.