Prep 20 mins
Cook 10 mins
This is a great way to make peanut brittle. It is not too hard, and is more the texture of crackers. (Easier on the teeth!)
- 236.59 ml sugar
- 354.88 ml raw peanuts
- 4.92 ml vanilla
- 118.29 ml light syrup
- 14.79 ml butter
- 4.92 ml baking soda
- Mix sugar and syrup; cook on high temperature for 4 minutes in microwave.
- Stir in peanuts with a wooden spoon. Cook on high temperature for 4 minutes more.
- Stir in butter and vanilla, and cook 2 minutes on high.
- Take out of oven, and add soda. Stir until mixed well. Work quickly!
- Pour on buttered cookie sheet. Spread as thin as possible.
- Cool before breaking into pieces.
I've been making this exact recipe (found in a Pillsbury Christmas pamphlet) for about 15 years now, and it has never failed me. Hint: I put parchment paper on a cookie sheet, and keep them warm in the oven while I'm making the candy. This helps the brittle to spread thinner and more even. Update: This time I rolled the brittle between two sheets of parchment paper. This gave a very even brittle, as you can see in the picture. I'm not sure which way I like best, but it sure does taste *fantastic*.
excellent...easy...took Diana's advice about parchment paper & keeping warm in oven while making brittle..it did spread easier..very very good brittle thank you!!
Diana #2 sent this to me as part of my box of goodies for the 2008 Cookie Swap. I never knew peanut brittle could be so good. I love the texture - cruchy, but melt in your mouth at the same time. I also love that it's done in the microwave. It sounds so easy to make I'll for sure be giving it a try.