Tim’s Neighborhood

Maple Brown Sugar Bourbon Brittle
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup maple syrup (or maple-flavored syrup)
1/2 cup bourbon
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 tsp salt
3/4 cup salted cocktail peanuts

Line a baking sheet with a silpat and set in a 200 degree heated oven.
In a medium saucepan combine both sugars, maple syrup and bourbon over medium heat. Stir until sugar dissolves and the syrup comes to a boil. Using a candy thermometer or digital thermometer continue to boil without stirring until the temperature reaches 290-300 degrees. Remove pan from heat and quickly stir in the baking soda, vanilla extract and salt. The mixture will foam up. Add the peanuts and mix quickly then spread the candy in the heated baking sheet using an oiled spatula. Try to get the candy spread as thinly as possible. Let the pan and the candy cool completely for about an hour then break into pieces for serving. Store in a covered container or ziplock bag.

This quick and delicious Mixed Berry Crisp is a terrific ending to any meal. The warm berries coupled with the crisp slightly spicy topping (use gingersnaps!) make for a wonderful fall dessert. You can use whatever berries you like, I used a blueberry, blackberry, raspberry mix. To add a little extra flavor I mixed a few tablespoons of orange liqueur in with the berries before baking. My dad helped me out by chopping the nuts and grinding up the gingersnaps! Thanks Dad! Here is how you can make your own Berry Crisp:
You can find the whole recipe here. Start by placing 4 ramekins on a baking sheet and set aside. Preheat oven to 350 degrees. To make the Crisp Topping stir together the flour, sugar, chopped nuts and crushed gingersnaps (crush the cookies quickly in a food processor) in a bowl until combined. Work the butter into the dry ingredients until it becomes crumbly and kind of sandy. Set the Crisp Topping aside. In a medium mixing bowl, stir together the frozen berries, sugar, cornstarch, 1/2 cup of the crisp topping and 2 or 3 tablespoon of orange liqueur (if using). Divide the mixture evenly between the four ramekins. Top each of the ramekins with approximately 1/2 cup of the remaining crisp (You will probably had some topping left over. Just store in a ziplock baggie in the freezer to use later). Place the ramekins on the sheet pan and bake in the oven for 30-35 minutes until browned and bubbling. Allow to cool for 15 minutes before serving. Top with a scoop of vanilla ice cream for a real treat!