Photo: Iain Bagwell; Styling: Heather Chadduck
We take the flavors of a favorite Southern candy and whip them up for a frothy Peanut Brittle Milk Punch.
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2 cups unsalted, blanched peanuts
7 cups milk
3 cups heavy cream
1/2 cup firmly packed light brown sugar
2 tablespoons honey
1/8 teaspoon salt
2 lemon rind strips
4 teaspoons vanilla bean paste
Garnish: crushed peanut brittle
Preheat oven to 350°. Bake peanuts in a single layer in a shallow pan 15 minutes or until toasted and fragrant, stirring halfway through. Bring milk, cream, brown sugar, honey, salt, lemon rind strips, and peanuts to a boil in a large heavy-duty saucepan over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 45 minutes. Remove from heat, and stir in vanilla bean paste. Let stand 15 minutes. Discard lemon rind strips. Process mixture with a handheld blender until smooth. Strain into a pitcher. If desired, stir in 2 to 3 Tbsp. bourbon per 1 cup punch just before serving. Garnish, if desired.