Did you know that you don’t have to bake peanut brittle!? I had no idea! There’s some microwave action but that’s it- I was psyched! I had to microwave a minute or two longer than the instructions said to get the brown peanut-butter color, but don’t microwave too long or your peanuts will taste burnt. Another hint: make sure it has fully cooled before you remove it from the wax/parchment paper, or it will stick to it and make it difficult to remove. Other than that you’re good to go! It’s super tasty, I hadn’t had it in so long… the peanuts took forever for me to peel only because I would eat every other one, OOPS. I love peanuts! I was dropping small pieces here and there and Toby the wonderdog was right there to eat them (grrrr- no people food mister!) He’s figured out that my kitchen time might equal his snack time if he sticks around long enough. Not ideal. But he’s so cute, what am I supposed to do?!
These make a nice gift too.
….Peanut Brittle, not Toby’s. (Okay, Toby’s too)
You can substitute the peanuts for almonds, pecans, walnuts too 😉
- 1 cup sugar
- ½ cup light-colored corn syrup
- ¾ cup coarsely chopped peanuts, toasted
- 1 tablespoon butter (or coconut oil for vegan version)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- Line a jelly-roll pan with parchment paper.
- Combine sugar and syrup in a 2-quart glass bowl.
- Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in peanuts.
- Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute.
- Stir in butter, vanilla, and salt.
- Microwave at HIGH 1½ minutes or until mixture is the color of peanut butter.
- Add baking soda, and stir until texture is foamy.
- Quickly pour mixture onto prepared pan. Spread to ¼-inch thickness.
- Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.
Recipe adapted from Cooking Light