MICROWAVE PEANUT BRITTLE
Source of Recipe
CharleneG @ CK 11/29/02
Recipe Introduction
This is an absolute no-fail recipe that I have made literally dozens of times. When I take it to work people come out of the woodwork for it! It's about the best peanut brittle I've ever tasted and that has been the general opinion of it from everyone that's tasted it. It also doesn't stick in your teeth like some brittles do. Because I make this so often I finally broke down and got an 8 cup Pyrex measuring cup with a sturdy handle to mix it in and it comes out perfect every single time I make it.
List of Ingredients
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 can roasted, salted Spanish peanuts with skins (12 oz.)
1 Tbsp. margarine
1 tsp. vanilla
1 tsp. baking soda
Recipe
Combine sugar, corn syrup and salt in a 2 qt. mixing bowl. Stir to mix lightly.
Microwave on high for 5 minutes. Stir in peanuts and microwave on high for 4 minutes and 10 seconds, stirring after about 2 to 3 minutes. The trick is not to burn the peanut brittle. You might have to adjust the last cooking time either up or down depending on your oven. The time given works perfectly for mine. (It’s a Sharp Carousel oven.)
Stir in butter and vanilla, mix well and immediately add baking soda and stir well. Mixture will be light and foamy. Pour mixture onto a cookie sheet lined with parchment paper or foil and spread thin. Mixture sets up quickly.
Hint: Use "Pam" to coat spatula and metal spoon. Also, spatula should be metal. Be sure to have good oven mitts or potholders as this mixture can cause nasty burns if you get it on your fingers. Let stand until cool and then break it up in chunks. Use a flexible cookie sheet lined with either parchment paper (preferred) or foil.
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