Microwave
Peanut Brittle
·
1 cup raw peanuts
·
1 cup sugar
·
1/2 cup white corn syrup
·
1/8 tsp. salt
·
1 tsp. oleo (margarine)
·
1 tsp. vanilla
·
1 tsp. baking soda.
In
a 11/2 qt. casserole, stir together peanuts, sugar, syrup and salt. Cook 4 min
on high in microwave, turn and cook 4 min more. If you have a carrousel, just
cook 8 min Take out, add oleo and vanilla, stirring well. Cook 2 min longer.
Take out, set next to a greased baking sheet or two layers of foil. Working
quickly, add baking soda and stir until light and foamy. Pour onto sheet,
spread out thinly. When cool, break in pieces. Makes one pound. Hints: Use a
casserole or some dish with a handle. Because you have to work fast, have the
foil or sheet ready before you start. This recipe has never failed for me.
Joann's
Favorite Microwave Peanut Brittle
Thought
you might like to have my favorite Peanut Brittle recipe. It only takes 10
minutes to fix and I have had alot of good reports from it. I make this recipe
around Christmas time and hand it out as gifts.
·
1 cup sugar
·
1/2 cup white corn syrup
·
1 cup raw spanish peanuts
·
1/2 teaspoon salt
In
a 1-1/2 quart casserole, stir together the above. Microwave on High for 4
minutes
Stir
well after 4 minutes and microwave for another 4 minutes.
Add
1 teaspoon of butter & 1 teaspoon vanilla extract. Microwave on High for 2
minutes. Peanuts will be lightly browned and syrup very hot.
Add
1 teaspoon baking soda and gently stir until light and foamy. Pour mixture onto
a lightly greased cookie sheet. Let cool 1 hour. When cool, break into small
pieces and store in an air-tight container*.
*DO
NO USE A PLASTIC CONTAINER This will make the peanut brittle sticky.
Enjoy Joann
Ragsdale Shelbyville, Indiana
Microwave
Peanut Brittle
·
1 cup sugar
·
1/2 cup light corn syrup
·
1 cup peanuts (or cashews,
almonds)*
·
1 Tbsp butter (or margarine)
·
1 teaspoon vanilla
·
1 teaspoon baking soda
Combine
sugar and corn syrup in 1 1/2 to 2 quart microwave-safe bowl. Heat on high for
four (4) minutes, stirring after two (2) minutes. Meanwhile, grease a large
cookie sheet, set aside. Stir nuts into sugar mixture. Heat on high three (3)
to five )5) minutes or until light brown. Stir in butter and vanilla until
blended. Microwave one (1 to three (3) minutes longer or until syrup is bubbly
and golden. Add baking soda, stirring until frothy. Pour candy mixture onto
cookie sheet. Let stand until cool. Break apart in small pieces. Store in
airtight container.
*
unsalted may also be used From: Star Magazine, circa 1985
Peanut
Brittle from The New Magic of Microwave Cookbook
·
2 cups sugar
·
1 cup light corn syrup
·
1 cup water
·
2 cups shelled un-roasted
peanuts
·
1/4 tsp. salt
·
1 tsp. butter or margarine
·
1 tsp. baking soda
Combine
sugar, corn syrup and water in 2-quart bowl. Microwave 18 to 20 minutes on HIGH
, or until a small amount dropped into very cold water forms a soft boil (240
degrees). Stir in peanuts and salt. Microwave 7 to 9 minutes on HIGH, or until
a small amount dropped in very cold water separates into hard, brittle threads
(290 degrees). Immediately stir in butter and soda. Mix well. Spread evenly and
thinly on large buttered cookie sheet. Cool, lifting occasionally with spatula
to prevent sticking. Break into pieces when cool. NOTE: Do not use (leave)
candy thermometer in microwave oven.
Helen
Germann
Grampa
Freethys Favorite Brittle
·
2 cups brown sugar
·
3 tbsp butter
·
1/2 cup water
·
1/2 cup molassas
·
2 tsp cider vinegar
·
1/4 tsp. salt
·
2 cups peanuts
Combine
and stir well, cook till the string stage (hard ball) stage and pour onto a
greased large platter. Cool well and break into smaller pieces then enjoy.
Yours truly Brenda Harvey (Freethy)
Barbara's
Favorite Peanut Brittle Recipe
·
2 cups sugar
·
1 cup Karo syrup (white)
·
1/2 cup water
·
2 tsp baking soda
·
1 Tbsp. butter (or margarine)
·
2 cups RAW peanuts
METHOD
Boil sugar,corn syrup, water and salt in a 4 qt.pan until mixture spins thread.Add
peanuts and stir until golden brown. Add butter and turn off heat. Add soda and
stir quickly until foamy. Pour on a greased cookie sheet. Turn over before
cool. When brittle, hit it gently to break into pieces and store in tightly
sealed containers....enjoy!!