This works for me every time.
Microwave Peanut Brittle
(Makes 1 pound)
Cooking times may vary slightly because of differences in microwave cooking powers.
1 1/2 cups of dry-roasted peanuts, unsalted (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
pinch of salt
1 Tablespoon butter
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
Butter a large baking sheet.
In a microwave-proof bowl, or an 8 cup pyrex measuring cup (the handle makes it easier to pour), combine the peanuts, sugar, corn syrup and salt. Microwave on high until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on high until the candy turns a light gold color, about 3 minutes.
Remove bowl from microwave. working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread the brittle as thin as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in an airtight container at room temperature for up to 1 month.
Microwave Peanut Brittle
(Makes 1 pound)
Cooking times may vary slightly because of differences in microwave cooking powers.
1 1/2 cups of dry-roasted peanuts, unsalted (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
pinch of salt
1 Tablespoon butter
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
Butter a large baking sheet.
In a microwave-proof bowl, or an 8 cup pyrex measuring cup (the handle makes it easier to pour), combine the peanuts, sugar, corn syrup and salt. Microwave on high until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on high until the candy turns a light gold color, about 3 minutes.
Remove bowl from microwave. working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread the brittle as thin as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in an airtight container at room temperature for up to 1 month.