Peanut grail

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I made this microwave peanut brittle and it was very close to See’s! And no candy thermometer necessary. I’d add more butter next time, and I’d like a larger bowl to cook it in–I had to divide the batch up between a Pyrex measuring cup and our largest soup bowl because it kept bubbling over.

microwave peanut brittle


Bon Appétit | July 1993

Amy D. Lawley: Montgomery, Alabama

Cooking times may vary slightly because of differences in microwave power.

Servings: Makes about 1 pound.


1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda


Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month.

This Ekuri recipe looks tasty.


Written by orata

January 6, 2008 at 1:06 pm

Posted in recipes

Tagged with , , ,

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