Microwave Oven Peanut Brittle Recipes

Steps:

• Spray a baking sheet and a wooden spoon with cooking spray.
• Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
• Heat sugar mixture in microwave on high for 5 minutes.
• Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
• Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

Steps:

• Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Steps:

• Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
• Microwave on high for 5 minutes.
• Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
• Add butter, vanilla and baking soda.
• Mix until light and foamy (be careful, syrup is HOT!).
• Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
• When cool, break into pieces.

Steps:

• Mix sugar and corn syrup together and cook on high for 4 minutes.
• Add peanuts mix well and cook on high for 3 minutes.
• Add butter and vanilla and cook on high for 2 minutes.
• Add baking soda and mix well, mixture will foam.
• Spread on well butter foil.
• when completely cooled break in to pieces.
• Store in air tight container.
• NOTE: Any type of nut can be used in place of the peanuts.

Steps:

• Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
• Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Steps:

• Mix sugar and syrup; cook on high temperature for 4 minutes in microwave.
• Stir in peanuts with a wooden spoon. Cook on high temperature for 4 minutes more.
• Stir in butter and vanilla, and cook 2 minutes on high.
• Take out of oven, and add soda. Stir until mixed well. Work quickly!
• Pour on buttered cookie sheet. Spread as thin as possible.
• Cool before breaking into pieces.

Steps:

• 1. If you don't have a silicone baking sheet (I love mine!), butter (or use cooking spray to coat) a cookie sheet. Set aside.
• 2. In a 1-1/2 quart microwave-safe casserole, stir together the sugar and syrup. Microwave on HIGH for 4 minutes
• 3. Stir in the peanuts, then microwave on HIGH for 2 1/2 to 4 minutes. WATCH TO KEEP FROM OVER-BROWNING! When it starts to brown, take it out of the microwave immediately!
• 4. Add the margarine and vanilla. Microwave on HIGH for 30 seconds.
• 5. Add the baking soda. Stir until light and foamy. Quickly spread THIN on the prepared cookie sheet. Cool 30-60 minutes.
• 6. Break into pieces and store airtight. Makes one pound of peanut brittle.
• 7. Peanut brittle also makes a great gift!

Steps:

• Line a baking/cookie sheet with foil or parchment paper and spray with cooking spray or grease with butter.
• Put 1 tablespoon molasses in a ½ cup measuring cup and then fill with corn syrup (spray cup with cooking spray first, so corn syrup will come out easier).
• Put corn syrup mixture and white sugar in an eight cup bowl and mix well then microwave on high for 2 minutes, remove and stir and then microwave for 1 more minute.
• Remove from microwave and add peanuts, stir into bubbling sugar mixture and microwave for 2 minutes.
• Remove from microwave and then stir in butter and vanilla and microwave for 1 minute.
• Remove from microwave and quickly stir in baking soda - it will get somewhat white and foamy - spread out onto baking sheet - you can let it cool at room temperature or cool in the fridge. Put mixing bowl cup in sink under hot running water to aid in cleanup.
• * I add the molasses because it gives the brittle a beautiful color - it is not required to make the recipe - if you don't want to use it, just use a full ½ cup of corn syrup. Watch out with sampling - this stuff is habit forming - if you want to bump it up a notch - add 1 teaspoon cinnamon to sugars at begining (my daughter and I like) or if you really want to kick up it up - add the cinnamon and 1/3 teaspoon caynne pepper - hot stuff. I love the sweet and spicy.

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.