10.31.21
I woke up this morning, early, well 3 a.m. to be exact, and even without putting my glasses on I could see the stars shining brightly in the sky through our bedroom window. As I lay there for a few minutes, savouring the warmth of the bedcovers and Darrell’s arm holding me close, I realized another month was once again drawing to a close. All Saint’s Day, Samhain – pronounced sow-in for those not familiar with the Celtic word – Halloween, October 31st. A day that, even though still a good month away from the winter solstice, always seems to me an indication of winter’s arrival.
Yesterday, there was a definite nip in the air, a crispness that made me immediately think of peanut brittle! Peanut brittle you may ask? Yes, peanut brittle! This morning, with the stars twinkling like diamonds, the temperature hanging right at 30 degrees, it does indeed signal the start of what I like to call, “peanut brittle weather”. Isn’t it interesting how much we humans tend to do according to the weather? Well, I guess I should not speak for everyone, but at least Darrell and I tend to do things based on Mother Nature’s moods. Take the other day for instance. There were three pigs hanging in the cooler awaiting my ministrations. It was one of those sunny, breezy autumn days, cool enough to have a jacket on but warm enough to make you want to work outside. The weatherman had indicated rain for the following day so naturally, I put off the pig processing in order to take advantage of the delightful day.
Now of course, one cannot always wait for those drizzly days in order to do inside chores, for here in Eastern Oregon there has been a dearth of such damp days for months on end. Yet when you wake to that wonderful sound of rain hitting the roof, it almost excites you to think of spending the day pottering about inside! Well, for me it does! But at this time of year, I do love to wake up to a frosty morning. To see the grass coated with that delicate white rime which makes it obvious the temperature dipped below freezing. I love this time of year, especially since the woodsheds are full, hay neatly stacked in the barn ready for winter feeding, the pantry is well stocked and there is plenty of meat in the freezer!
When Darrell and I were first married, traditions were established that have remained to this day, over 34 year later. I make our Christmas cake from an old traditional English recipe out of a treasured book my aunty Kay gave me many, many years ago, and I make peanut brittle. Darrell loves my peanut brittle! Made from raw peanuts, fresh butter, sugar and a touch of vanilla, it became a thing to look forward to as the holiday season approached. My Christmas cakes are normally made in late September to early October, once again the weather dictating the event. However, these days, when September temperatures are hovering in the 80-degree range, the thought of having the cooker on for almost four hours baking cakes puts a damper on the idea. Nowadays, my Christmas cake baking is normally accomplished in October, but this still gives these rich cakes plenty of time to rest and mature in the pantry before being sampled late in December.
But back to the brittle. Over time I have established a very particular routine when it comes to making peanut brittle. I only make a small batch at a time – despite now having a bustling business for this luscious treat – and have two baking tins that are only used for my peanut brittle. The ingredients have remained the same over the years, sweet cream butter – never margarine! – as well as fresh, plump raw peanuts and vanilla extract of the finest quality. Darrell is my “door man”. His job, apart from chief sampler of the crumbs, is to quickly open the front door after the scorching hot brittle has been slathered onto the buttered baking trays and jiggled to just the right thickness. Now his role really is instrumental as time is of the essence! As soon as the door opens, I dash outside with my two tins of hot brittle. Placing them on the cold surface of the old gas cooker that sits on the deck, it’s enameled top makes the perfect cooling spot for the brittle. However, the most important part of this whole enterprise, the crucial part, is the outside temperature must be below freezing! There can be no rain, no fog, not even the slightest of drizzles. It must be cold, the colder the better!
Therefore, I only make my peanut brittle from November onwards through the holidays. I will not compromise, I will not budge on my routine, it must be just the right weather to make my peanut brittle! The past few years has seen my little brittle business grow. From just making it for my dearest Darrell, family and friends, I now find people eagerly waiting for “Brittle Season” to commence. Customers are already placing their orders from near and far for this “Seasonal Treat” as I call it.
I anxiously watch the barometer, peeking out the door before dawn to see how crisp the air is, anticipating the moment when everything is perfect. Then, the brittle tins will come out, the ingredients neatly assembled, Darrell ready at the door and at last, Brittle Season will have begun!