- 1 Cup Sugar
- 1½ Cups Raw Peanuts
- ½ Cup Corn Syrup
- ⅛ tsp Salt
- 1 Tbsp Butter
- 1 tsp Baking Soda
- 1 tsp Vanilla
- Mix 1st four items in a microwave safe bowl
- Cook 4 minutes, stir, cook another 3 minutes.
- Add butter, cook 2 minutes longer--it should be golden in color.
- Take out and add baking soda and vanilla.
- Stir well and pour out onto a greased cookie sheet.
- Let cool.
- Break apart and store in an air tight container.
Microwave Peanut Brittle–need I say more? It’s officially baking season and one of the first things I make each year is this super easy recipe that my mom gave me the recipe a long time ago. It quickly became a part of our yearly Christmas treats.
The ingredients:
Use a microwave safe bowl and add the sugar, raw peanuts, corn syrup and salt. Raw peanuts are sometimes called Spanish peanuts–I don’t know why. They are also sometimes hard to find in your grocery store. I usually find them displayed with the canned nuts and not in the baking aisle–I don’t know why on this either.
Mix them really well:
Microwave it for 4 minutes:
Take it out and stir really well again
(tip: Use an extra spoon or sturdy spatula to scrape the excess off your stirring spoon back into the mixture. It’s SUPER hot–so don’t touch with your hands)
Microwave another 3 minutes
Take it out and add the butter:
Microwave 2 minutes more
Take it out and add the baking soda and vanilla. Mix really well:
It is now like hot molten lava– so use a towel or oven mitt to hold the bowl and pour the mixture onto a greased baking sheet. It will spread on it’s own so you really don’t need to help it along–unless you just want to:
Let it cool.
Break it apart and enjoy!
Store in an air tight container and hide it from your family–or else it will be gone in less than an hour.