World Allergy Week
Do you know why we don’t use Peanuts or Tree Nuts?
These items have a hi incidence of allergy reactions.
I myself (Kat) am allergic to Tree Nuts.
So many people have allergies so severe that even a hint of peanuts could be fatal. So we stick to Almonds. A misunderstood and miscategorized fruit among a bunch of nuts.
Philosophers say take time to smell the roses.
Nutritionists will tell you that you shouldn’t eat too fast.
At The Kandy Jar, we think they’ve got it all wrong.
EAT IT NOW! And keep eating it fast.
Our candy isn’t meant to last you weeks on a shelf.
It’s fresh and yummy and should be eaten as soon as you get it.
Because we don’t use preservatives. There’s no chemical mixture that makes it able to travel in a semi-truck and then sit on a shelf for weeks or months!
It’s fresh and ready to be eaten when it gets to you. And we recommend you eat it fast.
Because we’ve found that if you don’t eat it fast, someone else will find it and eat it for you.
So you may have noticed we have a thing for Almonds around here. Obviously, one of the reasons for this is they taste OH SO GOOD! But there’s a bit more to the story than that for us.
Let’s start with the basics. An estimated 1.5 MILLION Americans are allergic to Peanuts! Additionally, the tree nut (walnut, hazelnut, etc) allergy is one of the most common food allergies. I am among those allergic to Tree Nuts. No Nutella for me. No brownies with walnuts.. and no traditional Turtle candy. Sigh.
After years of feeling deprived I discovered something interesting. Almonds didn’t cause a
reaction. So I started researching the phenomenon. And low and behold there was a reason behind it.
Almonds, though incorrectly
classified places, are actually NOT a nut! They are actually a Drupe! Beyond that the definitions get pretty technical, but the end result is many folks who are allergic to tree nuts are NOT allergic to Almonds!
So we won’t use Tree Nuts, and we don’t use Peanuts, …but you’ll see lots of creamy, yummy Almonds in our candy!
I’m learning the vanilla finds it’s way into many of the recipes I’m using for our candy. So I thought I’d share some of what I’m learning about it.
- Vanilla extract is the most common form used.
- It’s expensive because the process to make it is so labor intensive – taking up to 3 years to make!
- There are four main types of Vanilla: Indonesian, Mexican, Tahitian, and Bourbon. These different types are also affected by where they are grown – like wine and grapes – so there really are even more variations.
- Indonesian: This is what you get in the grocery store.
- Mexican: A stronger, richer vanilla.
- Tahitian: Described as fruity or floral.
- Bourbon: I know, I got excited when I saw Bourbon too. Sorry to disappoint, but it’s named for a period of time – and doesn’t contain any Bourbon.
- Like all extracts, Vanilla should be stored in a cool, dark place. Vanilla has a very long shelf life, but sun and extreme temperatures can adversely effect it. Do not refrigerate it, but do store it in an airtight container. Preferably in a dark glass, as plastic can also cause changes in flavor.