It's gluten free, and I like that it doesn't call for corn syrup. They don't specify what kind of peanuts - raw or roasted and salted.

Bacon Peanut Brittle

Preparation Time: 5 min
Cooking Time: 30 min
Ingredients
1 1/2 cups peanuts
2 cups sugar
1 cup water
1 tablespoon vegetable oil, to coat the pan
4 slices of bacon
Instructions
Line a baking sheet with either a silicone mat or buttered parchment paper and have a buttered spatula handy to press the brittle into a flat layer once it’s poured onto the baking sheet.

Fry the bacon until crispy and crumble it into small pieces.
The peanuts can either be chopped or kept whole. You can keep half whole and chop the other half. Mix the peanuts and bacon together and set aside.
To make the brittle, brush a 2 quart heavy bottomed sauce pan with oil being sure to coat the entire bottom and sides of the pan.
Add the water and sugar and heat over a high heat stirring occasionally with a wooden spoon until it comes to a boil then stop stirring, cover the pan and cook for three minutes.
Remove the lid, lower the heat to medium and let it simmer until the sugar turns a light amber color. Mine took 20 minutes but you don’t need to do much beyond keeping an eye on it as simmers until you see the color change.
Once you see the amber color, stir in the bacon peanut mixture. Work very quickly and once everything is evenly mixed pour the mixture onto the prepared pan. Press the brittle into a thin even layer, using the buttered spatula.
Cool it completely and break into whatever sized pieces you’d like.


Here's a good-sounding quiche.

Spanakopita Quiche (aka Greek Spinach Pie)



1 tbsp butter
1 onion, chopped
1 garlic clove, chopped
10 oz frozen chopped spinach, thawed well-drained
1 9 inch pie crust
1 tbsp flour
1/2 cup grated parmesan
1/3 cup feta, crumbled
5 eggs
1/2 cup 2% milk
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg

Saute the onion in the butter until soft. Stir in the garlic toward then end and cook briefly. Add spinach and stir until the spinach is dry, about 3 minutes. Let cool slightly. Preheat oven to 375 degrees. Place the pie crust in a 9 inch quiche dish or deep pie pan. Press in, sealing any cracks. Trim edges.

Mix flour with parmesan and sprinkle over the bottom crust, followed by the feta cheese. Top with the spinach mixture. Beat eggs, milk, salt, pepper, and nutmeg in a large bowl to blend. Pour over the spinach. Bake about 50 minutes, until top is set, and a knife in the center tests clean. Let cool slightly before serving. 232 calories per 1/8 of the pie.