Recipe for stove top burner or microwave peanut brittle candy
Peanut Brittle Candy
Note: Use a very large saucepan as this candy will foam
up 4 times the starting size once the baking soda is added.
2 cups peanuts
2 cups sugar
2 tablespoons water
1 cup corn syrup
1 pinch salt
2 tablespoons butter
1 teaspoon vanilla extract
2 teaspoons baking soda
Grease a 9"X12" metal cake pan, set aside
Use a wooden spoon
In a heavy 3-4 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once into the greased cake pan. Cool until harden. Break into pieces, and store in an airtight container.
Note: If you failed to get the candy heated to 300-F then it will not harden. If left at 300-F for too long the liquid will become overheated and burn the peanuts.
Microwave Power Level: HIGH
Approximate Cooking Time: about 16 minutes
Yield: about 1 and 1/2 pounds
1 jar (8¼ oz) dry roasted peanuts (1-½ cups) coarsely chopped
1/2 cup water
2 tablespoons butter or margarine
1-1/2 cups sugar
2 tablespoons molasses
1 teaspoon baking soda
In 3 quart Microwave Casserole Dish, heat water and butter about 2 minutes on HIGH until boiling; stir in sugar and molasses. Heat on HIGH until mixture reads 300-F when tested with candy thermometer.
Quickly stir in peanuts and baking soda, stirring until soda foams. Pour onto well greased cookie sheet; spread thin. Let stand until candy is cool and hard; break into small pieces.
Never leave at leave candy thermometer in dish operating the microwave oven.
*Warning! Melted sugar can cause severe burning. Keep children away and be careful not to splash on yourself while stirring. *Candy thermometer suggested to keep from burning sugar.