This is my first, and not last, attempt at making peanut brittle. I was surprised at how simple it is to make.
Course Dessert
Cuisine American
Keyword Microwave Peanut Brittle, Peanut Brittle
Author Debby - www.AFeastfortheEyes.net
Equipment
Candy thermometer and a silicone mat (if possible)
Ingredients
1cupwhite sugar
1/2cuplight corn syrup
1/4teaspoonsalt
1/4cupwater
2cupspeanuts
2tablespoonsbuttersoftened
1teaspoonbaking soda
1teaspoonpure vanilla
Instructions
Grease a large cookie sheet (better, yet, use a Silpat mat). Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
NOTE: Using a candy thermometer, I waited until the hot liquid reached 250°F. Reviews suggested this, so that I didn't risk burning the peanuts.
Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300°F (150°C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter, vanilla and baking soda; pour at once onto cookie sheet. With 2 forks*, lift and pull peanut mixture into rectangle about 14x12 inches; cool.
*I just tilted the brittle, as soon as it was poured on my Silpat and it distributed evenly.
Snap candy into pieces.
Notes
NOTE: Be sure to have all of your ingredients measured out and ready to go. Once the candy is "set" it needs to be quickly poured out.