Peanut Brittle

I have a microwave. It’s good for warming a cup of coffee, which is very important, don’t get me wrong. But I try not to cook in it.

With this significant exception: peanut brittle

I got this keeper of a recipe out of a family cookbook from an old friend in California. It turns out every time.

Peanut Brittle 

1 cup white sugar

1 cup white corn syrup

1 cup roasted, salted peanuts

1 tsp. butter

1 tsp. vanilla

1 tsp. baking soda

In a 1 1/2-quart microwaveable bowl, stir sugar and syrup. Microwave on high power for 4 minutes. (Be careful each time you remove the bowl from the microwave as it gets increasingly hot.) Stir in peanuts and microwave on high for 3 – 5 minutes until light brown. Stir in butter and vanilla, blending well. Microwave on high 1-2 minutes. (By now, everything is very hot.) Add the baking soda and stir gently. It will become lightly foamy.

Pour over a lightly greased cookie sheet. Let cool about one hour. When cool, break into small pieces. Store in airtight container. Makes about 1 pound.

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