🎄Cozy Christmas Cook with Me (Rum Cake and Pistachio Brittle)

Hello Friends, below are the recipes from the video, I hope you enjoy!
Merry Christmas!
xoxo,
Lindy

Rum Cake

1 cup chopped Pecans
1 (15.25 ounce) package yellow cake mix
3 large eggs
1 cup dark rum, divided
¾ cup water, divided
½ cup vegetable oil
½ cup butter
1/2 cup sugar

Directions

Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).

Grease and flour a 10-inch Bundt pan. Sprinkle chopped pecans evenly over the bottom of the pan.

Put cake mix in a large bowl. Mix in eggs, 1/2 cup rum, 1/2 cup water, and oil until well-blended. Pour batter over chopped nuts in the pan.

Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 30 minutes.

Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.

Let baked cake sit in the pan for 10 minutes, then invert onto a serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Serve and enjoy!

Pistachio or Peanut Brittle

Ingredients

1 cup white sugar

½ cup light corn syrup

¼ cup water

¼ teaspoon salt

1 cup peanuts or pistachios

2 tablespoons unsalted butter, softened

1 teaspoon baking soda


Directions

Have all ingredients measured out before starting.

Grease a large rimmed baking sheet. Set aside.

Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.

Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C)

Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes.

Use a mallet to break peanut brittle into pieces.