Step 4 Stir peanuts and butter into sugar mixture… in my microwave). baking soda (I could taste the soda-yuck) and I add the nuts after the mixture starts to turn slightly brown (about 4 min. I think I will stick with my recipe. Perfect for holiday gift giving! A) If you are having trouble with BURNING or you keep getting a BURNT taste, make sure that you're using RAW nuts, and not roasted ones. I also put in more baking soda which all of my elderly relatives prefer as they say it makes the candy easier on their teeth! The mixture stiffens up some but will then soften when you cook it again-that way the nuts don't burn at all. Last night I made a coconut and almond combination which was out of this world. 2) Use the right amount of butter
This recipe is a winner for gifts for friends and neighbors, and it is extremely quick and easy. https://recipesforourdailybread.com/microwave-peanut-brittle-recipe 1) Make sure you microwave the mixture on HIGH with a MICROWAVE. (? We've been making it in one of those glass 4-cup measuring cups. C) Finally, if you are having trouble getting your recipe to harden:
When you add the butter and vanilla, check for soft-ball stage...after waving your "spatula" in the air for 2 secs, you should have a firm "glob" that kind-of holds it shape sitting on your utensil. Like others, I was grateful not to have to be stirring and stirring this on the stove!!! This recipe is so quick and easy. Stir in the peanuts and microwave for 3 more minutes until … Also, keep a close eye on the mixture. Cooked for 2 1/2 more minutes. Allrecipes is part of the Meredith Food Group. Making Peanut Brittle can be a little intimidating. The original recipe I use calls for a can of cashew pieces and this makes a fantastic brittle! With the warm pan, it allows you more time to spread it out - as thick or thin as you like. 2) Use the right amount of butter
(? It's way better than average, but in nmy opinion, needs more salt. Stir in butter and vanilla; cook 2 to 3 minutes longer. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I have used this for years and it is very good; much easier than the traditional method and tastes just as good. Guess what everyone's getting a tin of this Christmas? Wanted to pass along what I did just in case it helps others. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. =) Always turns out good - to avoid the chewies, just keep a glass of cold water on hand - don't add the baking soda untill a little bit of the brittle-part makes a hard ball and cracks in the water. : ) Oh, one more thing. It has a crunchy texture, plenty of sweet and salty flavor, and lots of peanuts. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. I have an 1100 watt microwave and following Linda's recipe my brittle burned after adding the nuts. I out in 1 1/2 t of baking soda and it makes the candy really airy...also I live at 5500 feet which may also have something to do with it... ;-), Congrats! You can re-use that several times and the brittle is not greasy. You know, the clear ones with a handle. I have made (no exaggerating) dozens of batches-it makes a great gift! I also only put in 1 cup of nuts instead of 1 1/2. For those of you who like thinner brittle, here is a tip. This gives a different flavor, too, some might say it tastes a bit more "old-fashioned". I also have a 900 watt microwave. Also, keep a close eye on the mixture. Quickly stir in baking soda, just until mixture is foamy. Don't go away from your microwave. I have been making a similar recipe for years. 3) Don't keep taking the mixture of the microwave to "check it." You decide!) This will reduce flavor transfer, but at least you won't have "burnt nut" aftertaste as your flavor! Most people won't think twice about serving basic cornbread when is on the table. I cooked the sugar and syrup for 6 minutes. Mix everything together before putting it into the microwave. No one will even guess you made it in the microwave. It has to stay hot to cook! You can't really taste it and it's not worth the extra cost IMO. for the first cooking, and 1 min 45 sec for the second cooking. … Mix everything together before putting it into the microwave. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. I've made numerous batches this last week. Then remove the cookie sheet when the brittle is done. Then added the peanuts, salt, butter and vanilla. Not bad considering I didn't have to break an arm stirring the whole time! Put your cookie sheet (sprayed with Pam) in the oven at 200 degrees for a few minutes while the brittle is cooking. Let the brittle firm up a bit, but while it is still very warm sprinkle some semi-sweet or milk chocolate morsels on top and the chocolate will start melting almost immediately. Then you won't be foiled by different microwave powers, and'll have a better idea of how long to zap it next time. I tried it again lowering the time and this is what worked for me. I live in Colorado - so high altitude might have affected this a little. In fact, I buy the large container of fancy nuts from Costco and it makes wonderful brittle. After the first 2 batches I just started leaving out the vanilla. It has to stay hot to cook! My wife and I have made two batches of this, and they both came out perfect! Information is not currently available for this nutrient. This recipe is good! 1) Make sure you microwave the mixture on HIGH with a MICROWAVE. It's way better than average, but in nmy opinion, needs more salt. I used a microwave peanut brittle recipe for years, then lost it. Microwave Peanut Brittle is fabulously easy to make. This was GREAT! https://www.food.com/recipe/easy-no-fail-microwave-peanut-brittle-73597 You can get them at Wal-Mart for about 4 bucks. Amount is based on available nutrient data. Let cool 15 minutes, or until set. Stir B) If you HAVE NO CORN SYRUP, use .75 honey and .25 water. Microwave on HIGH power 1 1/2 … Add comma separated list of ingredients to exclude from recipe. I also experimented this year with topping the brittle with a thin layer of chocolate. This recipe was great. I made 6 batches of this in 2 and a half hours! Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. B) If you HAVE NO CORN SYRUP, use .75 honey and .25 water. I use a 9.5 oz can of Planters lightly salted cashews. C) Finally, if you are having trouble getting your recipe to harden:
You decide!) (Regular flake coconut will burn too easily.) Info. Overall an incredibly easy fast fun recipe! this link is to an external site that may or may not meet accessibility guidelines. A) If you are having trouble with BURNING or you keep getting a BURNT taste, make sure that you're using RAW nuts, and not roasted ones. This recipe is good! Oh well, that's all for now. So I use 5 min. Don't go away from your microwave. Mix in butter and vanilla extract, stirring until butter is melted. a) If you have ROASTED NUTS, try putting them in when add the butter instead of putting them in at first. 3) Don't keep taking the mixture of the microwave to "check it." In a glass 1.5 qt casserole or mixing bowl, stir the corn syrup and granulated sugar together and microwave for 3.5 minutes. Butter a cookie sheet. Tips: For some reason the batch always turned out better when I lined the cookie sheet with aluminum foil - chemical reaction w/the baking soda maybe?