Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Male: Oh we’re gonna edit that out. Trav: Yeah, ah, yeah. Darren: It’s all, it all adds to the flavor, man. It all adds to the flavor. Trav: Yes, it’s just basically getting it boiling and sanitizing it, got a deal. Male: Very cool, man. Trav: Yup. Male: So what, what’s the name of this beer, Trav? Trav: This is the 5-10 arbington imperial IPA. Male: Oooh. Trav: Yup. Male: Nice. Darren: Well, hello and welcome to a special episode of Making it with Darren, I’m back up north in Freemont, with my 2 favorite buddies, Dean and Trav, from Suds are Duds, we’ve been a, you guys have been doing some home brewing. Trav: Yup. Darren: Right, we got a nice pale ale here, it is… Dean: Delish. Darren: Absolutely delicious. And you guys can check out their great beer binge at sudsareduds.com, and since we’re making home brewed beer, we need to do some beer nuts. I think beer nuts will be a great compliment to this, basically they’re sugar coated, crunchy, peanuts. We’re gonna actually do them with, with a spicy kick in the back. But guys I know you got beer brewing outside. Trav: Yeah. Darren: So I’ll let you guys roll out. Trav: Cool. Dean: Alright. Darren: I’m gonna get this stuff started and then a, I’ll catch up with you a little bit, alright. Trav: Do it. Dean: Cheers. Trav: Alright, man. Dean: We’ll pipe back in once we’re eating the nuts, I love eating nuts. Trav: That’s a shame. Dean: Wait, wait a minute. Scratch that. Darren: I’m gonna be hearing that a lot today, for some reason. Alright, so, basically, we’ve got 2 cups of not salted, no salt peanuts, roasted peanuts. A cup of sugar. And a half cup, and a half cup of water. Alright, this is, really simple guys, so, we’re gonna make sure we have the right burner, we’re gonna get this puppy started, and this can be on a medium high heat will probably be the best way to go. We’re just gonna dump our sugar in. Dump the water in. And I’m dumping the nuts. That simple. What we’ll do is we’re just gonna keep stirring this, and mixing it up so that the sugar and the water basically boil out, we’ve, what we’ve want to do is make sure all the water boils out of this, so it almost turns into like caramel kinda consistency. It’ll be nice and thick, and then, we’ll stay on this, probably take, wow, did you hear that, that was really bad, okay, so, we’ll do this for about 5 minutes, hopefully by then all the water should be out. And then we’ll gonna put it on this nice baking dish, our cookie sheet and we’re gonna bake it at 300 degrees for about a half hour, checking on it halfway through, so it’s gonna be very cool. Alright guys, so, it’s been about 5 minutes, you can see here as I pull back it kinda doesn’t flow in, you see how it’s got that nice thick consistency, this is perfect. Okay, so we’re gonna turn the heat off these peanuts. And we’re gonna dump these on to an aluminum coated baking dish, great consistency here, kind of like a syrupy, we’re just gonna spread this out. Okay. Alright, let’s get the rest of these off here, alright. So, now we just wanna salt them, I’ve got probably here, little over half a teaspoon of koshered salt, you wanna salt these really good. Great. I’ve got some cayenne pepper, probably just, just do a nice dash of cayenne pepper across the top of these. What this will do, I mean, they’ll gonna be really sweet, but this will give a nice spice and kick once it goes down the back of your throat, and who doesn’t love that. This is gonna pop in the oven here for about 15 minutes, we’ll take them out, we’ll break them up and we’ll put them back in for another 15 minutes, and it’s all set at 300 degrees. Now this pecans look to be just about ready too, yeah. Almost, almost. Pecans are almost done. Now what we’ll do with these, is we’ll just salt this lightly and throw them in there, I really like sweet pecans, it’s awesome. So, we’ll catch up with you guys when we’re pulling them out of the oven. Alright, man, 15 minutes in, 300 degrees, these babies are ready to just get a quick mix. Wow. Just gonna toss them real quick so all the flavors get mix up, all the seasoning gets fully coated on there, just spread that back up and these will go back in, wow, for another 15 minutes until they’re ready. Very cool, catch you guys in a minute. Hey, guys, we’re back, alright. It’s been about a half hour, these babies are ready to go. Trav: Oh geez. Darren: These are our peanuts. Trav: You got nice nuts Darren. Darren: Our spicy, our spicy nuts. And here are our sweet pecans. Alright let’s crank this oven off, coz we’re getting hot in here. Dean: Smellavision to bad there is not smellivision, coz this smells delish. Darren: So all you need to do is kinda break this off, the reason I lined this with heavy duty aluminum foil is so. Trav: Dishes are easier. Darren: Exactly. Dishes are easier, you could break it off, and you see how it comes in to like these brittley chunk like that, and you can just break those apart. Dean: Oh god. Darren: We’ll go ahead and we’ll, we’ll set this up, we’re gonna throw this in some bowls. Dean: Let them cool. Darren: We’ll gonna let them cool for a couple of hours. Dean: Cool. Darren: And then we’re just gonna chow down, man, they are awesome. Trav: Cool. Dean: As you burn your mouth. Darren: Yeah, it’s hot, but serious man, they’re real good. I’ll go, that’s about it. Dean: Stay tuned. Darren: Stay tuned, we’ll catch you guys in a little bit. Dean: Cheers. Darren: We’ll do a quick alleture here, check this out. So these are our spicy… Trav: Cayenne. Darren: Beer nuts. Cayenne beer nuts. And these are our sweet pecan beer nuts. It’s awesome. You guys wanna check out a beer pairing with some of these good stuff, you check it out, it’s sudsareduds.com. Male: Where? Dean: sudsareduds.com. Darren: Awesome. Alright guys. Cheers. We’ll see you for more a little bit.