- 1
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 Tbsp butter
- 1 cup Spanish peanuts, roasted and lightly salted
- 1 1/2 tsp baking soda
- 1 tsp vanilla
Preparation
Step 1
Set oven to its lowest setting.
Line a baking sheet with a silicone liner like silpat. You can also lightly butter the pan, or use a layer of nonstick foil. Put the pan in the oven to warm.
Put the sugar and corn syrup in a large glass bowl. Stir to combine.
Microwave for 3 minutes, then stir. Microwave for another 3 minutes.
Add the butter and peanuts and stir.
Put back in the microwave for 2 more minutes.
Stir in the baking soda and vanilla.
Quickly turn out the mixture onto the warmed baking sheet. Spread the candy out with a flat spreading knife (I buttered it lightly) as evenly and thinly as you can. Don't worry about getting it symmetrical or neat.
Let the candy sit until completely cool and hard, maybe 30 minutes or so, and then remove from the pan and break into pieces.
Store the candy in cellophane bags.
NOTES
I adapted my recipe from Cooks.com
Easy Microwave peanut Brittle makes a perfect holiday gift!
tips for success:
Know your microwave wattage, this recipe is calibrated for a 1000 watt microwave.
Have EVERYTHING ready BEFORE you begin.
Pay attention to the type of nuts you buy. Raw peanuts can go in at the beginning of cooking, but roasted peanuts go in later to avoid burning. If using unsalted peanuts, add salt to the candy mixture, but if your nuts are already salted, you won’t need to add any.
A silicone spatula or ‘spoonula’ works best for stirring without sticking.
Make the candy on a dry day…too much humidity in the air can cause sticky candy.
Don’t double the recipe, make another batch if you want more. If you try to work with too much candy at once, you won’t be able to spread it out before it cools.
Yes this is easy, but the candy mixture will be HOT. Take care when stirring and pouring, and this is not a project for young children.