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An easy way to make a delicious Peanut Brittle. After reviewing the other recipes I decided that my recipe is more adaptable to other size microwave ovens - Also by reducing the amount of baking soda you can still get the brittleness without the baking soda taste. I found that you can find uncooked peanuts cheaper in an oriental super market (5 lbs for about $6 makes 12 pattys).
- Warning - Mixture gets very hot! Use Oven Mitts and 1 quart size Pyrex measuring cups and Teflon spatulas for the mixture.
- Notes: I use 3 of the 1 quart measuring cups and pre measure all the ingredients in batches of 4.
- You may have to make a few batches to get the cook times right for your Microwave - Record the times for next Batches.
- Stir together 1 cup sugar and 1/2 cup white corn syrup in 1 quart Pyrex measuring cup.
- Microwave on "HI" 4 minutes (5 min for 600 watt oven). Mixture should be bubbly and sugar dissolved (adjust up in 15 second interals up from 4 minutes if not Bubbly and all sugar dissolved).
- Remove HOT mixture from Microwave and quickly stir in 1 1/4 cup raw peanuts.
- Microwave on "HI" 4 minutes (5 min for 600 watt oven). If peanuts burn or smell burnt adjust this time down in 15 Second intervals.
- Remove HOT mixture and quickly stir in 1/2 Tablespoon Butter and 1 teaspoon vanilla.
- Microwave on "HI" 2 minutes (2 1/2 min for 600 watt oven).
- Remove HOT mixture and quickly stir in 1/2-teaspoon Baking soda.
- Mixture will foaming - Look for consistancy of the mix before pouring on a cookie sheet sprayed with Pam to cool.
- More notes - Running hot water over the cups will dissolve the hardened mixture - Make sure to dry completely before adding new mixture.
I'm not big on using the microwave for much of anything other than heating or melting something, but when I found that ours was apparently compatible with yours, your recipe for brittle pulled me in, & we do love almost any nut brittle! Very much enjoyed making this & the end product was very satisfying! Thanks for sharing your recipe! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]