Burger Sauce

1/2 cup Mayo
2 Tbsp Ketchup
1 tsp Horseradish – a bit of minced ginger will do in a pinch
1 tsp Worcestershire Sauce – I use a Vegan product
Sriracha, to taste
1/2 tsp Smoke Paprika
Half of Shallot, minced or grated ( can sub in minced Garlic)
Season with Salt.

Peanut Brittle

1 1/2 tsp Baking Soda
1 tsp Water
1 tsp Vanilla
1 1/2 cups Sugar
1 cup Water
1 cup Light Corn Syrup
1 1/2 oz Butter
1 lb Shelled Peanuts

Lightly butter to baking trays; set aside

Mix baking soda, water and vanilla in small bowl; set aside
Mix sugar, 1 cup water and the corn syrup in a medium size, heavy bottomed, saucepan.
Cook over medium heat, stirring occasionally, to 240F on a Candy Thermometer
Stir in butter and peanuts.
Cook, stirring constantly, to 300F . Watch carefully so mixture does not burn.
Immediately remove from heat.
Quickly stir in the baking soda mixture until light and foamy.
Divided the candy mixture evenly between the two prepared baking trays.
Cool completely, at least an hour.
Break into pieces.
Store in an airtight container.

Candied Almonds
Butter, to coat parchment paper
1/2 cup Granulated Sugar
1/4 cup Water
1 tsp Vanilla
2 tsp Cinnamon
2 cups Whole Almonds

Line a baking tray with parchment paper; grease parchment paper with butter.
In skillet combine sugar, water, vanilla, and cinnamon.
Bring to a boil over medium heat
Add the almonds. Cook and stir the mixture until the water has evaporated.
It will change from a liquid to a syrup, to angel hair, to crystallization onto the almonds. Do not stop stirring!
Remove from heat once the crystallization has occured.
Turn out onto prepared baking tray.
Spread out evenly on tray, in a single layer and allow to cool.

Store in an airtight container.

Candied Walnuts

2 cups Walnuts
1 oz Butter
2/3 cup Brown Sugar

Heat medium skillet over medium heat.
Add walnuts, butter and brown sugar; allow to melt, stirring with a spatula constantly to coat the walnuts.
One the walnuts are coated and the butter and sugar are fully melted, turn off the heat.
Turn walnuts out onto parchment paper in a single layer, separating the walnuts to make sure they don’t all clump together as they cool and dry.
Once fully cool, store in an airtight container.

Chocolate Sauce

1/2 cup unsweetened Cocoa Powder, sifted
1 cup Sugar
Pinch of Salt
1/2 cup Cold Water
1 1/2 tsp Vanilla

Instructions:
In cold saucepan whisk together the cocoa and sugar.
Add the salt and water, bring to a boil over medium high heat.
Reduceto a simmer; stirring constantly.
Simmer for about 30 seconds, remove from heat.
Let cool for a few minutes then stir in the Vanilla.
Pour into a clean glass jar with a tight fitting lid.
Refrigerate.

Note: the sauce will be quite thin but will thicken as it cools.
This sauce can be stored in the refrigerator for up to two weeks.
If it becomes to thick to pour or easily spoon over desserts simply give it a quick reheat.