Microwave Peanut Brittle With Coconut And Rum Recipes

Steps:

• In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle) mix peanuts, sugar, corn syrup and salt.
• Microwave 4 Minutes at power 8. Stir.
• Microwave 4 minutes at power 8.
• Stir in butter and coconut rum mixture.
• Microwave 1 minute at high.
• Quickly stir in baking soda and pour onto silpat or other non-stick surface.

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:

• 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:

• Spread coconut evenly over a buttered baking sheet.
• In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

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:

• 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.