Microwave Peanut Brittle different
Source of Recipe
net flylady
Microwave Peanut Brittle
I have used this recipe for at least 14 years; it is fail-safe! (I manage to mess up most recipes, but not this one.) No checking with a candy thermometer at all. I do recommend if you are making several batches in a row to check in microwave window about 30 seconds before the normal time ends, because the microwave gets a little warm inside, and the brittle might get a little too brown. Even if it is a little brown, it's still wonderful!
1/2 cup light corn syrup
1 cup sugar
Dash of salt
1 1/2 cups raw shelled Spanish peanuts (I use Spanish peanuts that come in a can.)
1 teaspoon vanilla
1 tablespoon margarine 1 teaspoon baking soda
In a 1 1/2 quart micro-proof measuring bowl, mix syrup, sugar, salt and peanuts. Microwave on high for 8 minutes. Stir in vanilla, margarine and baking soda. Pour onto a greased cookie sheet and spread 1/4 inch thick. Cool and break into serving pieces. - Yield: About 4 dozen pieces -
|
|
member logon
