Microwave Peanut Brittle
Microwave peanut brittle gives you a crisp, glassy candy in under 10 minutes, with no stovetop pot and no candy thermometer. Sugar and corn syrup cook in a single casserole dish, and a spoonful of baking soda at the end fills the hot syrup with tiny bubbles, so the brittle snaps cleanly instead of pulling at your teeth. Watch the color closely, since the line between golden and burnt is short.
Instructions
Lightly grease a cookie sheet and set it aside so it is ready when the candy is hot.
Stir the sugar and corn syrup together in a 1½-quart casserole dish. Microwave on high for 4 minutes.
Stir in the peanuts and microwave on high for 3 to 5 minutes, until the mixture turns light brown. If any part starts to darken faster than the rest, it is beginning to burn, so take the dish out at once.
Mix in the butter and vanilla, then microwave on high for 1 to 2 minutes more. The peanuts should be lightly browned and the syrup very hot.
Add the baking soda and stir gently until the mixture turns light and foamy.
Pour it onto the greased cookie sheet and let it cool for ½ to 1 hour, until hard.
Break the cooled brittle into small pieces and store it in an airtight container. Microwave power varies, so expect to adjust the times a little on your first batch.
Make it personal.
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