The BEST Microwave Peanut Brittle Recipe
This is the BEST Microwave Peanut Brittle Recipe I have ever made. It’s thinner because I pull it, (see below) making it easier to bite and chew.
Here’s the recipe that I use, but I have to cook it longer in my microwave than it suggests because I have a small microwave. I’ll put down what it calls for and then what I did so you can try both.
Also, the nuts are the raw Spanish peanuts. I try to by extra bags of them during Christmas so I have enough throughout the year. I find them at Walmart after Thanksgiving in the fruit section in 1 pound bags for around $3.50 or so.
MICROWAVE PEANUT BRITTLE
1 cup raw peanuts
1 cup sugar
3/4 cup of clear Karo syrup
1/2 tsp salt
1 tsp butter
1 tsp vanilla
1 tsp baking soda
Combine peanuts, sugar, syrup and salt in a microwaveable bowl. (I use a 4 cup glass Pyrex measuring bowl)
Microwave on high for 5 minutes (I cooked for 6 minutes)
Take out and stir.
Microwave for 3 more minutes (I cooked for 4 more minutes)
While brittle is cooking, warm cookie sheets at 200 degrees until it’s time to butter
Take brittle mix out of microwave and add butter and vanilla.
Microwave for 2 minutes. ( I cooked for another 5 minutes)
Take cookie sheets out of the oven and butter both cookie sheets
Take brittle mix out of the microwave and add baking soda, stir until all is foamy. (use potholder to handle, it’s HOT!)
Pour onto a cookie sheet that you pre-buttered so the brittle doesn’t stick to it. (I use two cookie sheets and pour half of the mixture on each pan. It’s easier and won’t ‘give you brittle that is too thick.
Be sure to warm your cookie sheets in the oven on 200 degrees for a few minutes just to get them warm, NOT hot. If the pan is too cool, your brittle will cool too quickly before you can pull it apart.
*PULLING* As it’s cooling, I pull the brittle apart with two buttered forks so the brittle isn’t super thick.
*The secret to making this brittle recipe is that the brittle is thin. Brittle that is too think can be troublesome to teeth. Pulling or stretching the brittle is crucial. If you just pour the mix onto a cookie sheet and walk away, your brittle will be thick and harder to bite and chew.
Break apart into bite sized pieces when cool.
If you make a batch that is too sticky to chew, that means it didn’t cook enough for the sugar to melt, cook and blend well enough. Mine did that so I had to add the extra cooking time.
Every microwave is a little different in cooking times. You may have to make it a time or two to get the perfect timing down for your microwave.