Easy Microwave Peanut Brittle

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This is the easiest Microwave Peanut Brittle you will ever make! There is no candy thermometer needed for this delicious Peanut Brittle. You will wonder why you haven’t made it this way before. I have been making it this way since 1997 and I still can’t believe how easy it is. I found this recipe in a magazine all those years ago so I decided to google it to see who was the creator of this wonderful recipe and it is actually a Kraft recipe!

 

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Ingredients

 

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Heavily butter a cookie sheet.

 

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In a two quart microwave safe casserole dish add the sugar, corn syrup and salt.

 

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Stir until the sugar is wet, it will be very thick.

 

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*****CAUTION THE DISH WILL BE EXTREMELY HOT SO USE POT HOLDERS*****

Microwave on high for five minutes.

Add the peanuts and microwave for five more

minutes stirring after two minutes and again after four minutes.

Continue to cook the last minute until lightly brown.

Immediately add the butter, vanilla and baking soda stirring quickly as it sets up fast.

 

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Once combined, quickly pour onto the buttered

cookie sheet and quickly spread it thin.

 

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Let it stand for 15 minutes to cool.

Break into bite size pieces.

 

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Once completely cool store in an airtight container.

 

Easy Microwave Peanut Brittle

http://www.InDianesKitchen.com

CE7833E6-06F7-4C26-B4B0-EEC89693D4FC

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 tsp salt
  • 1-1/2 cups roasted salted peanuts
  • 1 Tbsp butter
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Directions

  1. Heavily butter a cookie sheet.
  2. In a two quart microwave safe casserole dish add the sugar, corn syrup and salt.
  3. Stir until the sugar is wet, it will be very thick.
  4. USE CAUTION IN THE NEXT STEPS AS THE DISH WILL BE EXTREMELY HOT SO USE POT HOLDERS!
  5. Microwave on high for 5 minutes.
  6. Add the peanuts and microwave for 5 more minutes stirring after 2 minutes and 4 minutes. Continue to microwave the last minute until lightly brown.
  7. Immediately add the butter, vanilla extract and baking soda stirring quickly as it sets up fast.
  8. Once combined, quickly pour onto the buttered cookie sheet, quickly spreading thin.
  9. Let sit for 15 minutes then break into bite size pieces.
  10. Once completely cool, store in an air tight container.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

 

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Categories: Candy

34 Comments »

  1. They are called peanut cakes in Jamaica and are sold by street vendors alongside other tasty treats made from coconut… we often add ginger to the cakes and make them on the stove top… then place them in little cookie sized pieces then allow them to harden as they cool. And we do the same with minced coconut which are known as ‘drops’

    Liked by 1 person

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