All right, so it’s not really a cookie. But it’s easy, it’s sweet, and it makes a great gift! So cut me some slack, here, people. You know you’ll eat it anyway.

Today’s pairing seems a little odd on the surface. I mean, what do you do with peanuts? It’s not a flavour you get much of in tea – although maybe I should work on that…

…ahem.

Anyway, as I was saying, this is a bit of an unusual pairing on the face of it. But it works! The annatto in Lady in Red gives it a lovely earthiness that matches nicely with the toasty flavour of the brittle, and with the earthiness of the roasted peanuts. The rose perks things up with a subtle floral finish, while the natural sweetness of the rooibos complements the sugary brittle perfectly.

Trust me, you’re gonna want to try this one.

Microwave Peanut Brittle
from Real Simple

Ingredients:
nonstick cooking spray
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon kosher salt
2 cups roasted salted peanuts
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda

Procedure:

1. Spray a large rimmed baking sheet with cooking spray, line with a piece of parchment paper, and spray the paper. Spray a metal spatula as well.
2. In a large microwave-safe bowl, stir together the sugar, corn syrup, and salt until smooth. Microwave the sugar mixture on high until it is bubbling, 2 to 4 minutes.
3. Mix in the peanuts and butter and microwave on high until the mixture has thickened and is a pale golden color, 3 to 5 minutes more.
4. Remove the peanut mixture from the microwave and stir in the vanilla and baking soda. (Be careful, as the mixture will bubble up.) Immediately pour the mixture into the prepared pan, spreading it with the prepared spatula.
5. Let stand until hardened, 20 to 30 minutes. Lift the brittle off the parchment and break into 2-inch pieces.