Peanut brittle is great for both the holidays, like Christmas and Thanksgiving, as treats for family and friends, but also for anytime during the year. Peanut brittle is easy to make on the stove top and in the microwave. The baking soda helps to introduce air and make it more brittle. The corn syrup in the sugar mixture helps to keep the sugar from crystallizing during cooking.
Here are two recipes, one for each cooking method, to try for peanut brittle.
Peanut Brittle (Stove Top Version)
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1 cup raw peanuts (unsalted and unroasted)
1 tablespoon butter or margarine, softened
1 teaspoon baking soda
1 teaspoon vanilla extract
Butter a baking sheet liberally, covering the bottom and sides of the pan. Reserve.
In a heavy saucepan, heat the sugar, corn syrup and the water until it is boiling. Continue to boil until the mixture reaches a soft ball stage, about 240 degrees F. Add in the peanuts, and cook until it reaches the hard crack stage, about 300 degrees F. Stir the mixture occasionally as it cooks. Remove the pan from the heat, and stir in the butter or margarine, then carefully add in the baking soda and vanilla. Spread thinly on the reserved buttered baking sheet, as thin as you can get it, and let cool down. Break into pieces when cooled.
Peanut Brittle (Microwave Version)
1 cup granulated sugar
1/2 cup corn syrup
1 cup raw peanuts (unsalted and unroasted)
1/16 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter or margarine
1 teaspoon baking soda
Butter a baking sheet liberally, covering the bottom and sides of the pan. Reserve for later.
In a microwave-safe measuring cup, 1 quart size at least, mix the sugar, corn syrup, raw peanuts and salt together. Stir the mixture with a microwave-safe spoon, such as a wooden spoon. Place in the microwave and cook for 4 minutes on high heat. Carefully remove from the microwave, and stir well. Place back into the microwave, and cook for another 3 minutes more. Remove from the microwave, and stir in the vanilla extract and the butter. Place back in the microwave and cook on high for another minute and a half. Remove from the microwave, and carefully stir in the baking soda. Immediately transfer onto the reserved and buttered pan, and spread as thinly as possible. Let the candy cool completely, and break into pieces before serving.
