Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Jill
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Jill
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
This is one I've used for years (and have posted here in the past) I like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-
* Exported from MasterCook *
Microwave Peanut Brittle
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw peanuts 1 cup sugar 1/2 cup white karo 1/8 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda
Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole. Cook 4 min on High. Stir Cook 4 more min. on High. Mix in butter and vanilla. Cook 2 more min. on High. Add baking soda and stir till white and foamy. Pour onto lightly greased sheet pan and cool one hour. Break into pieces and store in airtight container.
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
This is one I've used for years (and have posted here in the past) I like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-
* Exported from MasterCook *
Microwave Peanut Brittle
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw peanuts 1 cup sugar 1/2 cup white karo 1/8 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda
Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole. Cook 4 min on High. Stir Cook 4 more min. on High. Mix in butter and vanilla. Cook 2 more min. on High. Add baking soda and stir till white and foamy. Pour onto lightly greased sheet pan and cool one hour. Break into pieces and store in airtight container.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Jill
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
LOL I broke a tooth over a Thanksgiving weekends eating my own home-made peanut brittle! Haven't made any since then. Might try again though and make it realllllllly thin.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Jill
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
LOL I broke a tooth over a Thanksgiving weekends eating my own home-made peanut brittle! Haven't made any since then. Might try again though and make it realllllllly thin.
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Of course your friend burned the peanuts since you're not supposed to put them in until the last minute.
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Peanut Brittle
1 c. white granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1/2 c. light corn syrup 1/4 c. water 1 c. raw spanish peanuts (skins on) 2 Tbs. softened butter
Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan on medium heat, bring the sugar, corn syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring almost constantly, cook until temp. reaches 300F degrees. Remove from heat. Immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. Spread with a pair of forks into a rectangle shape. Let cool. Snap into pieces. Store tightly covered. Makes l lb.
Of course your friend burned the peanuts since you're not supposed to put them in until the last minute.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
Of course, if it ain't broke, why fix it? <G>
There was no Silpat in 1975 🙂 I got the recipe from a neighborhood kid's mom She was totally surprised I wanted to know how she made it! I made the mistake once of trying this in a glass pan and cooking spray. Ooops! Besides, the butter makes it all the better.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
Of course, if it ain't broke, why fix it? <G>
There was no Silpat in 1975 🙂 I got the recipe from a neighborhood kid's mom She was totally surprised I wanted to know how she made it! I made the mistake once of trying this in a glass pan and cooking spray. Ooops! Besides, the butter makes it all the better.
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Quoted message said:
I make this one in the microwave and it's perfect every time:
Microwave Peanut Brittle SUBMITTED BY: Joyce at Allrecipes.com
INGREDIENTS
* 1 cup white sugar * 1/2 cup light corn syrup * 1 cup salted peanuts * 1 teaspoon butter * 1 teaspoon vanilla extract * 1 teaspoon baking soda
DIRECTIONS
1. 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. 2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
Quoted message said:
I make this one in the microwave and it's perfect every time:
Microwave Peanut Brittle SUBMITTED BY: Joyce at Allrecipes.com
INGREDIENTS
* 1 cup white sugar * 1/2 cup light corn syrup * 1 cup salted peanuts * 1 teaspoon butter * 1 teaspoon vanilla extract * 1 teaspoon baking soda
DIRECTIONS
1. 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. 2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
This is one I've used for years (and have posted here in the past) I like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-
* Exported from MasterCook *
Microwave Peanut Brittle
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw peanuts 1 cup sugar 1/2 cup white karo 1/8 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda
Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole. Cook 4 min on High. Stir Cook 4 more min. on High. Mix in butter and vanilla. Cook 2 more min. on High. Add baking soda and stir till white and foamy. Pour onto lightly greased sheet pan and cool one hour. Break into pieces and store in airtight container.
Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone make in a microwave oven. Basically the ingredients were poured right onto the microwave glass. It took just a couple of minutes as I recall.
I've never seen a recipe for it - but there it was.
Oh, my aching teeth! Yes, I still have teeth! Dee Dee
This is one I've used for years (and have posted here in the past) I like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-
* Exported from MasterCook *
Microwave Peanut Brittle
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw peanuts 1 cup sugar 1/2 cup white karo 1/8 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda
Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole. Cook 4 min on High. Stir Cook 4 more min. on High. Mix in butter and vanilla. Cook 2 more min. on High. Add baking soda and stir till white and foamy. Pour onto lightly greased sheet pan and cool one hour. Break into pieces and store in airtight container.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
Of course, if it ain't broke, why fix it? <G>
I don't have a silpat..I just pour it on parchment paper and it comes off easily as well too.
I've never made peanut brittle, but I make a lot of toffee. I've switched from using a buttered pan to using a Silpat. Works MUCH better for me, in terms of reliability of release.
Of course, if it ain't broke, why fix it? <G>
I don't have a silpat..I just pour it on parchment paper and it comes off easily as well too.
Been making this for 30+ years since I tasted it at a friends' house back in 1975 or so. The candy thermometer is important since if you misjudge it by a few degrees less it's chewy, not brittle. A few degrees more and it's burnt. And definitely use raw peanuts. I had a friend try this who used already roasted peanuts and they burnt to a crisp in the candy. It was not a pretty sight!
I make this one in the microwave and it's perfect every time:
Microwave Peanut Brittle SUBMITTED BY: Joyce at Allrecipes.com
INGREDIENTS
* 1 cup white sugar * 1/2 cup light corn syrup * 1 cup salted peanuts * 1 teaspoon butter * 1 teaspoon vanilla extract * 1 teaspoon baking soda
DIRECTIONS
1. 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. 2. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
The problem with making microwave peanut brittle is every microwave oven is different. So you really can't give a accurate time as to how long it needs to cook. I have a microwave peanut brittle recipe and in my old microwave it took 14 minutes to cook. In a friend's microwave it took between 7 and 8 minutes to cook. In my new microwave it takes 8 to 9 minutes to cook. I go strictly by sight and smell. You start out with raw peanuts and when the peanuts turn a nice brown color and smell like fresh roasted peanuts you know the syrup is done too.
