This recipe and I go way back. I’ve made it for years. Six years ago I entered it in the county fair and won a Tri-Color award (like a best-in-show). It’s that good.
Now, I wouldn’t call myself a brittle expert by any means, but compared to others I have tried this recipe makes airier, lighter peanut brittle. Perfect for munching!
But here’s the kicker… It’s made in the microwave. It’s so much easier (not to mention faster) than traditional candy making on the stove. Total microwave cook time is about 8 to 11 minutes which makes it a perfect spur-of-the-moment candy snack.
Do you have that favorite bowl in your kitchen? I certainly do. And this is it. I have no idea where it came from. I don’t even remember buying it. I just know I love it. Every single batch of peanut brittle I’ve made has come out of this very bowl.
Moving on…
Ingredients: 1/2 cup corn syrup, 1 cup sugar, 1 cup dry roasted peanuts, and a teaspoon each of butter, vanilla extract and baking soda. That’s it. I usually keep everything on hand, just in case I need a quick peanut brittle fix. You never know…
Measure out all of the ingredients. Combine butter and vanilla in small prep bowl. Once this recipe starts, it moves at a fairly quick pace, so I like to get everything ready first.
Also, just a side note, I found that it works well to have 3-4 spatulas/spoons ready so I don’t have to wash one between every step. But you don’t have to… it’s just something I do…
In 2 quart microwave safe bowl (glass works great) stir together corn syrup and sugar. Microwave on high 4 minutes. It should be super bubbly (and extremely hot!).
Stir in Peanuts. Pop it back in and microwave on high another 4 minutes.
Stir in butter and vanilla, blending well. It should make a little sizzling sound when the butter and vanilla mix with the peanut mixture. Also, make sure you scrape the bottom as you mix. The peanuts tend to sink in the previous step. Microwave on high 1 1/2 minutes. At this point it should have a golden color (above right).
Add baking soda and gently stir until light and frothy. Immediately pour onto buttered cookie sheet. Once you start pouring the mixture don’t try to smooth or spread it as this will mess up the texture of the mixture. Trust me, this I learned the hard way.
Let it set 30-45 minutes or until cool enough to touch. It will flatten, become glossy and deepen in color.
In the meantime, scraping the bowl and getting the semi-hard chunks off is a must. But be careful, it can still be pretty hot at this point.
Once it is cool, gently flex the cookie sheet and the whole slab of peanut brittle should pop loose. Break into pieces.
The size of the pieces is up to you. What will it be? Small, medium or large? Or maybe X-Large?
I tend to like smaller chunks. That way it doesn’t look like I ate as much… Which of course I didn’t… you believe me right?!?
Mmmmm… So good! Excuse me while I go run 4 miles. No, better make that 5.
Old-Fashioned Microwave Peanut Brittle
1/2 cup light corn syrup
1 cup sugar
1 cup dry roasted, lightly salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
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Butter cookie sheet and set aside.
Combine corn syrup and sugar in 2 qt microwave safe (glass) bowl. Microwave at high for 4 minutes.
Stir in peanuts. Microwave at high for 4 minutes.
Add butter and vanilla extract. Stir until well mixed (about 5 seconds). Microwave at high for 1 1/2 minutes.
Gently stir in baking soda, just until light and frothy. Immediately pour onto cookie sheet. Don’t spread or smooth it out as this will change the texture of the top.
Let it set 30-45 minutes or until cool enough to touch. Break into bite-sized pieces.
Makes about 1 pound.
Note: Due to variations in microwaves, you may have to adjust the cooking times just a bit.
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