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Crispy Peanut Brittle

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  Sugar 2 Cup (32 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Peanut 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Baking soda 1 Teaspoon

In 3 qt glass casserole, blend sugar, syrup, water and butter.
Microwave (high) 12-14 minutes, stirring once or twice during last half of cooking.
Test, using either cold water method (hard ball) or a candy thermometer (250°F.).
If mixture needs more cooking, remove thermometer and cook 1-2 minutes.
When mixture reaches 250°F.
add blanched peanuts.
Microwave (high) 3 1/2-4 1/2 minutes, or until mixture reaches hard crack (300°F.).
Add vanilla and soda, blending well (mixture will bubble).
Pour onto buttered cookie sheet.
Working quickly, cool partially by lifting edges with spatula so mixture won't stick.
When firm but still warm, turn over.
Pull mixture thin.
Break into pieces when cold.

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