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Frozen very hot Margaritas

with lychees, tempting vodka mandarin, and a peanut brittle fantasy

 

Ingredients

20 ice cubes

12 lychees, shelled and seeded

1/2 cup tequila

1/4 cup mandarin vodka

Juice of 3 to 4 limes, freshly squeezed

Salty chocolate Peanut Brittle (recipe below), for serving

Place the ice, lychees, tequila, vodka, and lime juice in

a blender and blend until smooth. Serve with pieces

of the peanut brittle.

 

Yield: 3 to 4 servings.

 

Frozen very hot Margaritas

 

Salty Chocolate Peanut Brittles

Ingredients

2 sticks unsalted butter

2 cups granulated sugar

2 cups salted roasted peanuts plus more for topping

6 ounces milk chocolate, chopped

Good-quality sea salt, to taste

 

Instructions

  1. Line a baking sheet with lightly buttered parchment paper and set aside on a heatproof surface.
  1. In a heavy-bottomed saucepan with a candy thermometer attached, melt the butter and sugar. Bring to a boil over medium heat, stirring occasionally with a heatproof spatula. Continue stirring until the mixture is golden brown and measures 300°F on the thermometer.
  1. Careful so as not to splatter, stir in the peanuts. Pour the mixture onto the prepared baking sheet, using the spatula to spread the toffee evenly over the paper.
  1. Let the toffee harden 1 minute before topping with the milk chocolate. Let the chocolate melt, about 1 minute, then spread to coat the toffee.
  1. Sprinkle with sea salt and more peanuts. Chill at least 45 minutes before serving.

 

Quantity: 12 servings

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