Easy Peanut Brittle

When I first had the idea to start this blog, over three years ago, I didn't have a great plan in mind. Meaning, my first post was the peanut brittle I had made for my brother, and hadn't taken a picture of. It turned out so well, that I wanted to blog it anyway. He really liked it, and I've made it for him for his birthday every year since.

This year, I remembered to take pictures. I thought it would be nice to re-blog this recipe, adding in some helpful tips along with the pictures.

This peanut brittle recipe is easy, in that there is no candy thermometer required and the microwave does most of the work for you.


Tips:

1. Use a microwave-safe glass bowl and potholders. The bowl and sugar mixture will become extremely hot. Use caution.

2. Use a silicone spatula. The first time I made this, I had no idea how hot the sugar mixture would get, and melted my regular spatula.

3. Feel free to substitute any nuts you like for the peanuts. My brother only likes peanuts, so that is all I've ever used, but I'm sure almonds or pecans or whatever you like would be great as well.

4. There will be brittle stuck to your bowl after you pour the contents onto the cookie sheet. The best way to remove this is to keep soaking the bowl in very hot water, until the mixture dissolves.

5. Store in an air-tight container for up to 3 weeks (if it lasts that long).


Ingredients:

1 c. sugar
1/2 c. light corn syrup
1 c. peanuts
1/2 tsp. vanilla
1 1/2 tsp. butter
1 tsp. baking soda


Directions:

Lightly spray a cookie sheet with nonstick cooking spray. Place the sugar and corn syrup in a 4-cup capacity or larger glass bowl. Using a spatula, stir to combine. The mixture will be sticky and you may need to clean your spatula after this step.

Microwave on high power 3 1/2 minutes. Stir in the peanuts and microwave 2 1/2 minutes. Again, you may need to clean your spatula after this step.

Add the vanilla and butter. Microwave another 1 1/2 minutes.

Quickly stir in the baking soda and mix thoroughly. Turn out onto cookie sheet. Quickly spread to desired thickness. Let cool and break into pieces.


Yields: one batch