Pregnancy changes taste, and this brittle fits the bill

I go through periods when I can’t stand eating anything that’s part of my normal diet — it’s called pregnancy.

While my normal diet is filled with extremely healthy proteins, vegetables and unprocessed foods, the pregnancy diet is anything that comes out of a box and can be made in about two minutes. When I found myself walking slowly by the Hamburger Helper recently, I thought, I’ve got a problem.

During my first pregnancy I had a major affair with cold cereal and milk, something I hadn’t eaten for years. The second was all about deli sandwiches. This time I still haven’t figured out what I really like, but this week I’ve lived off of plain yogurt and fruit.

Meat and vegetables have the appeal of a death sentence. My kids think this is great, because I’m basically eating like a toddler and feeding them the same.

Prior to this pregnancy, I wasn’t aware that the blue box Kraft Macaroni and Cheese had a Thick and Creamy variety. For now my access to vegetables has been primarily through juice, which doesn’t sit too well but is better than chewing them. This is a time I am avoiding food with too much odor or flavor.

Cooking has been a problem, which is difficult because I get a lot of requests to contribute food to events. I usually enjoy it, but when it’s hard to look raw egg yolks in the eye, it’s a real problem.

On the bright side, I had a lovely version of graham brittle when I was visiting Hawaii island. It was crunchy, sweet and so addictive. Once I figured out how to make it, I was happy to add it to my "simple to make" list. For sure, that’s the part I’m appreciating the most.

MACADAMIA AND GRAHAM CRACKER BRITTLE

» 1 box Diamond Bakery Original Hawaiian Graham Crackers
» 1 cup brown sugar
» 2 sticks (1 cup) butter
» 1 cup toasted macadamia nuts, chopped

Heat oven to 350 degrees. Line a cookie sheet with foil or parchment paper. Grease liner. Place graham crackers on cookie sheet; they should be arranged closely together. (There should be about 30 unbroken crackers.)

In small pot over medium, melt brown sugar and butter. Stir as it reaches a simmer. Let bubble for about 2 minutes.

Stir in the nuts.

Pour mixture over crackers.

Bake 10 minutes. Remove from oven and cool at least 30 minutes.

Break into pieces. Store in airtight container. Makes about 2 dozen.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at www.thelittlefoodie.com.