Sweet nuts, bread mark fall’s arrival

Mother Nature may be taking her time delivering cooler, crisper weather, but my taste buds are ready for fall.

So, with that in mind this week’s column features recipes fit for the season, regardless of the weather.

This recipe for sugared peanuts comes from Jenny Ann Boyer.

“We sold a lot of these at our Methodist Church Bazaar,” Boyer writes.

The recipe is adapted from Plains Pot Pourri Cookbook, Plains, Ga., 1977.

Sugared Peanuts

2 cups raw peanuts (see note) ½ cup water

1 cup sugar

Pinch salt

Combine all ingredients in a large pot over medium heat. Cook until water evaporates and the sugar on the sides of the pan looks grainy. Transfer to a cookie sheet and bake at 325 degrees until lightly brown, 14 to 18 minutes. Break nuts apart. Cool. Store in an airtight container.

Note: To double, use 5 cups peanuts.

Frances Kennedy shares this apple bread.

Praline Apple Bread

1 cup granulated sugar 1 (8-ounce) container sour

cream

2 eggs

2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt

1 ¼ cups chopped, peeled tart

apples

1 cup chopped pecans, divided

use

¼ cup butter

¼ cup packed brown sugar

In a large mixing bowl, beat sugar, sour cream, eggs and vanilla on low speed until combined. Beat on medium speed for 2 minutes.

In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to sour cream mixture. Beat on low until combined. Stir in apples and half of the pecans.

Pour batter into a greased 9-by-5-inch loaf pan. Sprinkle with remaining pecans, pressing nuts lightly into the batter. Bake at 350 degrees for 55 to 60 minutes.

For the topping: In a small saucepan, combine the butter and brown sugar and cook, stirring, until mixture boils. Reduce heat and boil gently for 1 minute.

Remove bread from pan, drizzle with brown sugar mixture. Cool.