Microwave Peanut Brittle
User Reviews
2.9
Microwave Peanut Brittle
Description
The Microwave Peanut Brittle recipe begins by roasting raw Spanish peanuts in the microwave to enhance their flavor. Sugar and light corn syrup are heated in successive microwave intervals to form a thick, caramel base without stovetop cooking. Butter is then added for richness, and after further cooking, baking soda and vanilla are stirred in, causing the mixture to foam and lighten, resulting in a crunchy yet crisp brittle structure.
Immediately spreading the mixture onto a warmed, lined baking sheet allows it to cool evenly. The final candy features a sweet, nutty flavor with a satisfying crunch. The microwave method simplifies traditional candy making by eliminating thermometers and stovetop timing.
Be cautious when handling the hot sugar mixture, and keep children and pets away during preparation. Warming the baking sheet ahead of time helps the brittle spread and cool uniformly.
Ingredients
- 1 cup peanut Spanish variety, raw
- 1 cup white sugar regular
- 1/2 cup light corn syrup
- 1 Tbsp butter
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
Instructions
- Set oven to 200F. Line a baking sheet with a silicone liner or sheet of parchment paper. Put the pan in the oven to warm. Note: warming the pan helps your brittle spread more easily later.
- Place the peanuts in a single layer on a microwave safe plate and microwave on high for 2 minutes to roast them. Set aside.
- Put the sugar and corn syrup in a large microwave safe glass bowl. A large 8 cup pyrex measuring cup works well. Stir to combine. Note: the mixture will be very thick, just stir a bit to get the mixture somewhat combined.
- Microwave (on full power) for 3 minutes, then stir again and scrape down the bowl. Microwave for another 3 minutes.
- Add the butter and peanuts and stir.
- Put back in the microwave for 2 more minutes.
- Quickly mix in the baking soda and vanilla. The mixture will foam up and lighten in color.
- Immediately 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 like. Don't worry about getting it symmetrical or neat. The warm pan should keep the brittle fluid enough to spread. Note: To keep the texture airy, use a light touch when spreading the hot mixture onto the pan and allow it to settle naturally. Working it too much will pop the bubbles that form when the baking soda reacts, which gives the brittle its light, crisp texture.
- Let the candy sit at room temperature until completely cool and hard, maybe 30 minutes or so, and then slice or break into pieces.
- Store the candy loosely covered in foil at room temperature, or in cellophane bags for gifting.
Notes
- Exercise caution when working with molten sugar; it reaches very high temperatures and can cause severe burns.
- Warming the baking sheet in the oven before pouring the candy helps the brittle spread evenly.
- Use a microwave-safe large glass bowl to avoid splatters and for even heating.
- Roast peanuts beforehand in the microwave for better flavor and crunch.
- Ensure to work quickly when mixing in baking soda and spreading the candy as it sets fast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 152mg | 6% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 17IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
2.9
You'll Also Love
