Microwave peanut brittle

Yield: 1 servings

Measure Ingredient
\N \N Here is my very favorite peanut brittle recipe...It is quick,
\N \N Easy, microwaved and I have never had it fail.
1 cup Peanuts
1 cup Sugar
⅛ teaspoon Salt (I omit this if using canned, salted nuts)
½ cup White Karo syrup
1 teaspoon Butter
1 teaspoon Vanilla
1 teaspoon Baking soda

Mix peanuts, sugar and salt in syrup in a rather deep glass dish that can be used in the microwave. Cook on HI 4 minutes. Stir, then cook 4 more minutes on HI. (my microwave is 650 watts) Remove from oven and add butter and vanilla. Stir and cook 2 more minutes on HI...Remove and add baking soda. Stir and pour onto foil lined cookie sheet.

Spread it thin and when cooled break into pieces. (I prefer raw peanuts for this as I don't like a lot of salt but some folks like the canned salted ones best...It's just a matter of taste and won't affect the recipe)

**************************************************************** Peanut Brittle (Sandi Hammond) 1 c sugar ½ c light corn syrup 1½ c roasted, salted peanuts 1 Tbsp butter 1 tsp vanilla 1 tsp baking soda Lightly butter a large teflon cookie sheet. Combine sugar and syrup in a 2 quart batter bowl (be sure you have a large bowl, preferrably with a lip.) Cook on high 5 minutes. Stir in peanuts.

Cook 3-5 minutes on high, stirring after 3 minutes until syrup turns light brown. Stir in butter, vanilla and soda and it will become light and foamy. Pour onto a large teflon coated cookie sheet.

Spread about ¼ inch thick. When cool, break apart.

**************************************************************** From Mark Gilbride: He uses 1 c raw peanuts Butter a cookie sheet. Combine sugar, peanuts, corn syrup, and salt. Cook on HIGH for 7 minutes, stirring about half way through. Add vanilla and butter. Cook on HIGH for 1 ½ - 2 minutes. Stir in baking soda. Pour onto cookie sheet......Then with buttered fingers quickly pull the mixture to a thin state and allow to cool/harden.

**************************************************************** Peanut Brittle (Pat Stockett) I used this recipe one year and liked it so well that I gave some out for gifts. I made some batches with cashews. I don't own a candy thermometer. I found it foolproof. 1 c sugar ½ c light corn syrup Dash of salt 1 to 1 ½ c shelled raw peanuts (I used unsalted roasted) 1 Tbsp butter 1 ½ tsp baking soda 1 tsp vanilla Grease baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart casserole. Stir in peanuts. Microwave at HIGH (100%) until light brown, 8 to 10 minutes, stirring once or twice.

Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thin as possible for brittle candy. Cool, break into pieces. Makes about 1 pound Sharp Carousel Convection Microwave Cookbook COURTESY OF THE HOMESTEAD (615)367-4410 Submitted By MARGE CLARK On 10-25-94

Similar recipes