Barb’s Peanut Brittle Recipe
31/07/07 09:52 Filed in:Desserts
Barb’s Peanut Brittle Recipe
From: Delmar and Barb Schroeder
Power-level: 10
Microwave Time: 8 – 10 minutes, total
1 cup sugar
½ cup white corn syrup
In 1 ½ qt casserole stir together sugar and syrup
Microwave at high for 4 minutes
1 cup roasted, salted peanuts.*
Stir in peanuts. Microwave at High 3 to 5 minutes, until light brown.
1 teaspoon butter
1 teaspoon vanilla extract.
Add butter and vanilla to syrup, blending well. Microwave at High 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot.
1 teaspoon baking soda
Add baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet, or unbuttered non-stick coated cookie sheet. Let cool ½ to 1 hour. When cool, break into small pieces and store in air-tight container.
Makes about 1 pound.
*Note: If raw peanuts are used add, before microwaving, to the sugar-syrup mixture, along with 1/8 teaspoon salt.
From: Delmar and Barb Schroeder
Power-level: 10
Microwave Time: 8 – 10 minutes, total
1 cup sugar
½ cup white corn syrup
In 1 ½ qt casserole stir together sugar and syrup
Microwave at high for 4 minutes
1 cup roasted, salted peanuts.*
Stir in peanuts. Microwave at High 3 to 5 minutes, until light brown.
1 teaspoon butter
1 teaspoon vanilla extract.
Add butter and vanilla to syrup, blending well. Microwave at High 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot.
1 teaspoon baking soda
Add baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet, or unbuttered non-stick coated cookie sheet. Let cool ½ to 1 hour. When cool, break into small pieces and store in air-tight container.
Makes about 1 pound.
*Note: If raw peanuts are used add, before microwaving, to the sugar-syrup mixture, along with 1/8 teaspoon salt.