(This isn't a photo of the honey chilli nuts obviously. Just the most peanut-related photo I have. We were feeding squirrels in the park and these are remnants.)
Hamlet tonight at the National. That’s three plays in four weeks. I almost feel cultured. I’m looking forward to it (though it’s a bit weird the lead is my sister’s ex), but won’t have time for tea of course. It’s 3.5 hours and that’s abridged… the last time I saw it was with Ben Wishaw and I’ve never needed a wee so much in my life, in fact, sadly that’s what I remember most from that ace performance.
Anyway, tonight’s will surely be a great, and though a post-play dinner after might normally have been sensible, I’m not feeling tip top and have a driving lesson at 6.30am, so I’ll grab a bite beforehand, and while I ponder what I’ll get (yes, I’m working, honest) and you ponder why I’m telling you all this not-very-food-related stuff, I’ll tell you exactly what I want to be cooking and eating right now. Though I’m not, instead I’m contemplating just how caffeine-giddy another brew will make me…
A medium bag of unsalted peanuts (they’re less oily so the mixture sticks better), four big tablespoons of caster sugar, a little water, a large pinch of salt and a teaspoon of cayenne pepper. Melt everything but the peanuts which are to be stirred in afterwards when the sugar is definitely no longer crystals, then spread them on baking parchment to cool and harden. Nice.
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