peanut brittle recipe, please!

"Chipper" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In my hometown, a local family made delicious peanutbrittle each year for
the holidays. Of course, their recipe was a family secret. This wasn't
the thick slate-shingle substitute peanutbrittle sold in stores that
causes cranial trauma when eaten. It was thin, melt-in-your-mouth tender
brittle that even looked rather 'webby' in places. Does anyone here have
a recipe that might reproduce this memory?

TIA!
chipper 🙂

I make a killer microwave nut brittle or are you talking traditional cook on
stove with candy thermometer type.

Lynne

In article <[email hidden]>,

King's Crown said:

I make a killer microwave nut brittle or are you talking traditional cook on
stove with candy thermometer type.

I'd love this recipe. I'll try it just to see how it works.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Quoted message said:

In my hometown, a local family made delicious peanutbrittle each year for the holidays. Of course, their recipe was a family secret. This wasn't the thick slate-shingle substitute peanutbrittle sold in stores that causes cranial trauma when eaten. It was thin, melt-in-your-mouth tender brittle that even looked rather 'webby' in places. Does anyone here have a recipe that might reproduce this memory?

My now deceased Grandmother-n-law made the peanut brittle of which you
speak. The texture was brittle but "foamy" or as you said, "webby"; it
was also buttery and nothing like the more common teeth shattering
brittle. I'm certain that my mother-n-law has that recipe and i'll
email her and request it.
I'll post it if and when she replies. Kev

"Chipper" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In my hometown, a local family made delicious peanutbrittle each year for
the holidays. Of course, their recipe was a family secret. This wasn't
the thick slate-shingle substitute peanutbrittle sold in stores that
causes cranial trauma when eaten. It was thin, melt-in-your-mouth tender
brittle that even looked rather 'webby' in places. Does anyone here have
a recipe that might reproduce this memory?

TIA!
chipper 🙂

I got this recipe as a wedding present from my husband's kookie Aunt Ruthie
and it's been one of my Holiday favorites for nearly 20 years. I had
watched my mom make it the traditional way for years. Waiting for the candy
thermometer to reach the right level then pouring it all out on here slab of
buttered marble. With this recipe I have it poured out on an ungreased Sil
Pat in 10 minutes. Another hour to cool and we're eating nut brittle.

Microwave Nut Brittle

1/2 cup light corn syrup (Karo)
l cup sugar
2 tsp. butter
1 tsp. vanilla
1 cup roasted unsalted nuts (pecans work well)
1 tsp. baking soda

In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir well.
(I leave a wooden spoon in this bowl while it microwave to ad the fastness
of the preparation. Make sure you use a hot mitt as spoon and bowl are hot
and you are working quickly.) Cook on high for 4 minutes. Do not cover.
Add butter, vanilla, and nuts, mixing well. Cok on high for 4 minutes.
Stir in baking soda. Quickly (I do mean fast) pour mixture onto lightly
greaded cookie sheet (Sil Pat works great here. Don't be afraid to spread
it out a little if looks too thick). Allow to cool l hour. Break into bite
size pieces. Yield - 3/4 pounds.

I'm thinking I'll probably wimp out and make microwave brittle (sorry,
Barb). With a bad back, it's hard to stand at the stove while candy
comes to temperature. And this'll give me a chance to try one of
Lynne's recipes! : )

I have no idea how the following recipe works out, because I haven't
tried it. Just something I collected from the web. It does look
highly edible, however. Anything with a half pound of butter *must*
be good!

* Exported from MasterCook *

Golden Buttery Peanut Brittle

Recipe By :Land O'Lakes
Serving Size : 72 Preparation Time :0:05
Categories : candies nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter -- cut into pieces
2 cups Spanish peanuts -- raw
1 teaspoon baking soda

Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook
over medium heat, stirring occasionally, until sugar is dissolved and
mixture comes to a full boil (8 to 12 minutes).

Add butter; continue cooking, stirring occasionally, until candy
thermometer reaches 280°F or small amount of mixture dropped into ice
water forms a hard but pliable strand (30 to 40 minutes).

Stir in peanuts; continue cooking, stirring constantly, until candy
thermometer reaches 305°F or small amount of mixture dropped into ice
water forms a hard brittle strand (15 to 17 minutes).

Remove from heat; stir in baking soda. Immediately pour mixture onto
two buttered baking sheets; spread evenly to about 1/4-inch thick.
Cool completely. Break into pieces. Store in airtight container.

Source:
"http://www.landolakes.com/"
Yield:
"2 pounds"
Start to Finish Time:
"1:00"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 5g Fat (48.8%
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber;
7mg Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Wrap this candy in plastic food wrap and tie with a colorful
ribbon for a tasty homemade gift.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article <[email hidden]>,

Chipper said:

In my hometown, a local family made delicious peanutbrittle each year for
the holidays. Of course, their recipe was a family secret. This wasn't the
thick slate-shingle substitute peanutbrittle sold in stores that causes
cranial trauma when eaten. It was thin, melt-in-your-mouth tender brittle
that even looked rather 'webby' in places. Does anyone here have a recipe
that might reproduce this memory?

TIA!
chipper 🙂

* Exported from MasterCook Mac *

Peanut Brittle

Recipe By : Posted again to rec.food.cooking by Barb Schaller,
12-10-05
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light Karo syrup
1 tsp. water
3 cups raw peanuts (1#)
1 tsp. vanilla
1 tsp. baking soda

Boil sugar, Karo, and water to 240 (doesn¹t take very long). Add
peanuts, continue to cook to 300 (hard crack stage) or a light caramel
color. Add vanilla and soda. Mix quickly; mixture foams slightly.
Pour onto two buttered WARM cookie sheets. Spread thinly; stretch as it
cools to make it very thin. Makes about 1-1/2#.

Note: Also can use 1# raw cashews for cashew brittle. Two-quart size
saucepan is okay. Takes less than 1/2 hour to make.

When the sugar and corn syrup start boiling, it gets to 240 in less than
3 minutes at a hard boil.

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 1562 Calories; 0g Fat (0%
calories from fat); 0g Protein; 401g Carbohydrate; 0mg Cholesterol;
1263mg Sodium
Food Exchanges: 26 Fruit; 27 Other Carbohydrates
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

In article <[email hidden]>,

Chipper said:

In my hometown, a local family made delicious peanutbrittle each year for
the holidays. Of course, their recipe was a family secret. This wasn't the
thick slate-shingle substitute peanutbrittle sold in stores that causes
cranial trauma when eaten. It was thin, melt-in-your-mouth tender brittle
that even looked rather 'webby' in places. Does anyone here have a recipe
that might reproduce this memory?

TIA!
chipper 🙂

I'm guessing any recipe will fine - it's about technique. I posted a
Nut Brittle recipe here within the last week or so. And just posted it
again. After you've poured the molten mixture onto warm, buttered
cookie sheets, start pulling and lifting it from the edges (where it's
barely cooler). Rinse fingers in cold water frequently so you dont'
burn yoursel.f
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!

Melba's Jammin said:

In article <[email hidden]>,

Damsel in dis Dress said:

I'm thinking I'll probably wimp out and make microwave brittle (sorry,
Barb). With a bad back, it's hard to stand at the stove while candy
comes to temperature.

You [censored]! It takes like 10 minutes!

Don't worry. I'm still waffling. I'll keep ya posted. <G>

Carol, taking a break during Operation Fruitcake
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Melba's Jammin said:

In article <[email hidden]>,

Chipper said:

In my hometown, a local family made delicious peanutbrittle each
year for the holidays. Of course, their recipe was a family secret.
This wasn't the thick slate-shingle substitute peanutbrittle sold in
stores that causes cranial trauma when eaten. It was thin,
melt-in-your-mouth tender brittle that even looked rather 'webby' in
places. Does anyone here have a recipe that might reproduce this
memory?

TIA!
chipper 🙂

I'm guessing any recipe will fine - it's about technique. I posted a
Nut Brittle recipe here within the last week or so. And just posted
it again. After you've poured the molten mixture onto warm, buttered
cookie sheets, start pulling and lifting it from the edges (where it's
barely cooler). Rinse fingers in cold water frequently so you dont'
burn yoursel.f

I always used a couple of forks to "pull" the hot brittle mixture. I don't
think I've ever seen one that didn't call for a little bit of butter *in*
the mixture before, though.

Jill

On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Chipper" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In my hometown, a local family made delicious peanutbrittle each year
for the holidays. Of course, their recipe was a family secret. This
wasn't the thick slate-shingle substitute peanutbrittle sold in stores
that causes cranial trauma when eaten. It was thin, melt-in-your-mouth
tender brittle that even looked rather 'webby' in places. Does anyone
here have a recipe that might reproduce this memory?

TIA!
chipper 🙂

I got this recipe as a wedding present from my husband's kookie Aunt
Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
had watched my mom make it the traditional way for years. Waiting for
the candy thermometer to reach the right level then pouring it all out
on here slab of buttered marble. With this recipe I have it poured out
on an ungreased Sil Pat in 10 minutes. Another hour to cool and we're
eating nut brittle.

Microwave Nut Brittle

1/2 cup light corn syrup (Karo)
l cup sugar
2 tsp. butter
1 tsp. vanilla
1 cup roasted unsalted nuts (pecans work well)
1 tsp. baking soda

In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
well. (I leave a wooden spoon in this bowl while it microwave to ad the
fastness of the preparation. Make sure you use a hot mitt as spoon and
bowl are hot and you are working quickly.) Cook on high for 4 minutes.
Do not cover. Add butter, vanilla, and nuts, mixing well. Cok on high
for 4 minutes. Stir in baking soda. Quickly (I do mean fast) pour
mixture onto lightly greaded cookie sheet (Sil Pat works great here.
Don't be afraid to spread it out a little if looks too thick). Allow to
cool l hour. Break into bite size pieces. Yield - 3/4 pounds.

Lynn, do you know what the wattage of your microwave is, or what wattage
was recommended for the brittle? My microwave is 1300 watts and I often
have to cut the power level down for specific recipes.

I'm looking forward to trying this.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Chipper" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In my hometown, a local family made delicious peanutbrittle each year
for the holidays. Of course, their recipe was a family secret. This
wasn't the thick slate-shingle substitute peanutbrittle sold in stores
that causes cranial trauma when eaten. It was thin, melt-in-your-mouth
tender brittle that even looked rather 'webby' in places. Does anyone
here have a recipe that might reproduce this memory?

TIA!
chipper 🙂

I got this recipe as a wedding present from my husband's kookie Aunt
Ruthie and it's been one of my Holiday favorites for nearly 20 years. I
had watched my mom make it the traditional way for years. Waiting for
the candy thermometer to reach the right level then pouring it all out
on here slab of buttered marble. With this recipe I have it poured out
on an ungreased Sil Pat in 10 minutes. Another hour to cool and we're
eating nut brittle.

Microwave Nut Brittle

1/2 cup light corn syrup (Karo)
l cup sugar
2 tsp. butter
1 tsp. vanilla
1 cup roasted unsalted nuts (pecans work well)
1 tsp. baking soda

In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
well. (I leave a wooden spoon in this bowl while it microwave to ad the
fastness of the preparation. Make sure you use a hot mitt as spoon and
bowl are hot and you are working quickly.) Cook on high for 4 minutes.
Do not cover. Add butter, vanilla, and nuts, mixing well. Cok on high
for 4 minutes. Stir in baking soda. Quickly (I do mean fast) pour
mixture onto lightly greaded cookie sheet (Sil Pat works great here.
Don't be afraid to spread it out a little if looks too thick). Allow to
cool l hour. Break into bite size pieces. Yield - 3/4 pounds.

Lynn, do you know what the wattage of your microwave is, or what wattage
was recommended for the brittle? My microwave is 1300 watts and I often
have to cut the power level down for specific recipes.

I'm looking forward to trying this.

--
Wayne Boatwright *¿*

Don't want to sound like a dork, but here goes I have no idea what the
wattage is. It's a big Amana Radar Range, so I always think of it as having
the high wattage when a recipe warns about smaller microwaves. It's big
enough that when I make the brittle a Pamper Chef 8 cups glass bowl with a
wooden spoon sticking out of it fits just fine. Boy, that sounded ignorant.
haha It's big therefore it's powerful. hahaha I suppose it might say on
the label on the back, but moving it would require man power. I wonder if
the cookbook that came with it would say. I think I may still actually have
it 18 years later.

Lynne

On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Chipper" <[email hidden]> wrote in message
news:[email hidden]...
> In my hometown, a local family made delicious peanutbrittle each year
> for the holidays. Of course, their recipe was a family secret. This
> wasn't the thick slate-shingle substitute peanutbrittle sold in
> stores that causes cranial trauma when eaten. It was thin,
> melt-in-your-mouth tender brittle that even looked rather 'webby' in
> places. Does anyone here have a recipe that might reproduce this
> memory?
>
> TIA!
> chipper 🙂

I got this recipe as a wedding present from my husband's kookie Aunt
Ruthie and it's been one of my Holiday favorites for nearly 20 years.
I had watched my mom make it the traditional way for years. Waiting
for the candy thermometer to reach the right level then pouring it all
out on here slab of buttered marble. With this recipe I have it
poured out on an ungreased Sil Pat in 10 minutes. Another hour to
cool and we're eating nut brittle.

Microwave Nut Brittle

1/2 cup light corn syrup (Karo)
l cup sugar
2 tsp. butter
1 tsp. vanilla
1 cup roasted unsalted nuts (pecans work well)
1 tsp. baking soda

In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
well. (I leave a wooden spoon in this bowl while it microwave to ad
the fastness of the preparation. Make sure you use a hot mitt as
spoon and bowl are hot and you are working quickly.) Cook on high for
4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing well.
Cok on high for 4 minutes. Stir in baking soda. Quickly (I do mean
fast) pour mixture onto lightly greaded cookie sheet (Sil Pat works
great here. Don't be afraid to spread it out a little if looks too
thick). Allow to cool l hour. Break into bite size pieces. Yield -
3/4 pounds.

Lynn, do you know what the wattage of your microwave is, or what
wattage was recommended for the brittle? My microwave is 1300 watts
and I often have to cut the power level down for specific recipes.

I'm looking forward to trying this.

--
Wayne Boatwright *¿*

Don't want to sound like a dork, but here goes I have no idea what the
wattage is. It's a big Amana Radar Range, so I always think of it as
having the high wattage when a recipe warns about smaller microwaves.
It's big enough that when I make the brittle a Pamper Chef 8 cups glass
bowl with a wooden spoon sticking out of it fits just fine. Boy, that
sounded ignorant. haha It's big therefore it's powerful. hahaha I
suppose it might say on the label on the back, but moving it would
require man power. I wonder if the cookbook that came with it would
say. I think I may still actually have it 18 years later.

Lynne

Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given the
age of yours, I suspect that the wattage is probably 700-800 watts. The
book I had with my Amana did not give the power rating. I still have the
cookbook and still make a few of the recipes. I definitely have to cut
power setting down when I do.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it King's
Crown?

>
> "Chipper" <[email hidden]> wrote in message
> news:[email hidden]...
>> In my hometown, a local family made delicious peanutbrittle each year
>> for the holidays. Of course, their recipe was a family secret. This
>> wasn't the thick slate-shingle substitute peanutbrittle sold in
>> stores that causes cranial trauma when eaten. It was thin,
>> melt-in-your-mouth tender brittle that even looked rather 'webby' in
>> places. Does anyone here have a recipe that might reproduce this
>> memory?
>>
>> TIA!
>> chipper 🙂
>
> I got this recipe as a wedding present from my husband's kookie Aunt
> Ruthie and it's been one of my Holiday favorites for nearly 20 years.
> I had watched my mom make it the traditional way for years. Waiting
> for the candy thermometer to reach the right level then pouring it all
> out on here slab of buttered marble. With this recipe I have it
> poured out on an ungreased Sil Pat in 10 minutes. Another hour to
> cool and we're eating nut brittle.
>
> Microwave Nut Brittle
>
> 1/2 cup light corn syrup (Karo)
> l cup sugar
> 2 tsp. butter
> 1 tsp. vanilla
> 1 cup roasted unsalted nuts (pecans work well)
> 1 tsp. baking soda
>
> In a 2 quart ovenware with handle, combine orn syrup and sugar. Stir
> well. (I leave a wooden spoon in this bowl while it microwave to ad
> the fastness of the preparation. Make sure you use a hot mitt as
> spoon and bowl are hot and you are working quickly.) Cook on high for
> 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing well.
> Cok on high for 4 minutes. Stir in baking soda. Quickly (I do mean
> fast) pour mixture onto lightly greaded cookie sheet (Sil Pat works
> great here. Don't be afraid to spread it out a little if looks too
> thick). Allow to cool l hour. Break into bite size pieces. Yield -
> 3/4 pounds.

Lynn, do you know what the wattage of your microwave is, or what
wattage was recommended for the brittle? My microwave is 1300 watts
and I often have to cut the power level down for specific recipes.

I'm looking forward to trying this.

--
Wayne Boatwright *¿*

Don't want to sound like a dork, but here goes I have no idea what the
wattage is. It's a big Amana Radar Range, so I always think of it as
having the high wattage when a recipe warns about smaller microwaves.
It's big enough that when I make the brittle a Pamper Chef 8 cups glass
bowl with a wooden spoon sticking out of it fits just fine. Boy, that
sounded ignorant. haha It's big therefore it's powerful. hahaha I
suppose it might say on the label on the back, but moving it would
require man power. I wonder if the cookbook that came with it would
say. I think I may still actually have it 18 years later.

Lynne

Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given the
age of yours, I suspect that the wattage is probably 700-800 watts. The
book I had with my Amana did not give the power rating. I still have the
cookbook and still make a few of the recipes. I definitely have to cut
power setting down when I do.

--
Wayne Boatwright *¿*

I figured with a few clues as to it's size and age (1987) you might figure
it out. My parents still have the silver Amana Radar Range from 1976. It's
still cooking away.

Lynne

On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 10 Dec 2005 04:36:53p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Sat 10 Dec 2005 12:03:58p, Thus Spake Zarathustra, or was it
> King's Crown?
>
>>
>> "Chipper" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> In my hometown, a local family made delicious peanutbrittle each
>>> year for the holidays. Of course, their recipe was a family
>>> secret. This wasn't the thick slate-shingle substitute
>>> peanutbrittle sold in stores that causes cranial trauma when eaten.
>>> It was thin, melt-in-your-mouth tender brittle that even looked
>>> rather 'webby' in places. Does anyone here have a recipe that
>>> might reproduce this memory?
>>>
>>> TIA!
>>> chipper 🙂
>>
>> I got this recipe as a wedding present from my husband's kookie Aunt
>> Ruthie and it's been one of my Holiday favorites for nearly 20
>> years. I had watched my mom make it the traditional way for years.
>> Waiting for the candy thermometer to reach the right level then
>> pouring it all out on here slab of buttered marble. With this
>> recipe I have it poured out on an ungreased Sil Pat in 10 minutes.
>> Another hour to cool and we're eating nut brittle.
>>
>> Microwave Nut Brittle
>>
>> 1/2 cup light corn syrup (Karo)
>> l cup sugar
>> 2 tsp. butter
>> 1 tsp. vanilla
>> 1 cup roasted unsalted nuts (pecans work well)
>> 1 tsp. baking soda
>>
>> In a 2 quart ovenware with handle, combine orn syrup and sugar.
>> Stir well. (I leave a wooden spoon in this bowl while it microwave
>> to ad the fastness of the preparation. Make sure you use a hot mitt
>> as spoon and bowl are hot and you are working quickly.) Cook on high
>> for 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing
>> well. Cok on high for 4 minutes. Stir in baking soda. Quickly (I do
>> mean fast) pour mixture onto lightly greaded cookie sheet (Sil Pat
>> works great here. Don't be afraid to spread it out a little if looks
>> too thick). Allow to cool l hour. Break into bite size pieces.
>> Yield - 3/4 pounds.
>
> Lynn, do you know what the wattage of your microwave is, or what
> wattage was recommended for the brittle? My microwave is 1300 watts
> and I often have to cut the power level down for specific recipes.
>
> I'm looking forward to trying this.
>
> --
> Wayne Boatwright *¿*

Don't want to sound like a dork, but here goes I have no idea what the
wattage is. It's a big Amana Radar Range, so I always think of it as
having the high wattage when a recipe warns about smaller microwaves.
It's big enough that when I make the brittle a Pamper Chef 8 cups
glass bowl with a wooden spoon sticking out of it fits just fine.
Boy, that sounded ignorant. haha It's big therefore it's powerful.
hahaha I suppose it might say on the label on the back, but moving it
would require man power. I wonder if the cookbook that came with it
would say. I think I may still actually have it 18 years later.

Lynne

Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given
the age of yours, I suspect that the wattage is probably 700-800 watts.
The book I had with my Amana did not give the power rating. I still
have the cookbook and still make a few of the recipes. I definitely
have to cut power setting down when I do.

--
Wayne Boatwright *¿*

I figured with a few clues as to it's size and age (1987) you might
figure it out. My parents still have the silver Amana Radar Range from
1976. It's still cooking away.

Your parents' Amana is probably like the one I had. Mine was damaged in a
move, or I would probably still have it. It was built like a tank!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

Quoted message said:

I figured with a few clues as to it's size and age (1987) you might
figure it out. My parents still have the silver Amana Radar Range from
1976. It's still cooking away.

Your parents' Amana is probably like the one I had. Mine was damaged in a
move, or I would probably still have it. It was built like a tank!

I think there's a way to tell by how long it takes to boil a cup of
water. Anyone?

nancy

"Nancy Young" <[email hidden]> wrote

Quoted message said:

I think there's a way to tell by how long it takes to boil a cup of
water. Anyone?

Look here:

http://www.goodnuke.com/faqs/wattage.htm

nancy

Quoted message said:

Quoted message said:

Quoted message said:

>>> Microwave Nut Brittle
>>>
>>> 1/2 cup light corn syrup (Karo)
>>> l cup sugar
>>> 2 tsp. butter
>>> 1 tsp. vanilla
>>> 1 cup roasted unsalted nuts (pecans work well)
>>> 1 tsp. baking soda
>>>
>>> In a 2 quart ovenware with handle, combine orn syrup and sugar.
>>> Stir well. (I leave a wooden spoon in this bowl while it microwave
>>> to ad the fastness of the preparation. Make sure you use a hot mitt
>>> as spoon and bowl are hot and you are working quickly.) Cook on high
>>> for 4 minutes. Do not cover. Add butter, vanilla, and nuts, mixing
>>> well. Cok on high for 4 minutes. Stir in baking soda. Quickly (I do
>>> mean fast) pour mixture onto lightly greaded cookie sheet (Sil Pat
>>> works great here. Don't be afraid to spread it out a little if looks
>>> too thick). Allow to cool l hour. Break into bite size pieces.
>>> Yield - 3/4 pounds.
>>
>> Lynn, do you know what the wattage of your microwave is, or what
>> wattage was recommended for the brittle? My microwave is 1300 watts
>> and I often have to cut the power level down for specific recipes.
>>
>> I'm looking forward to trying this.
>>
>> --
>> Wayne Boatwright *¿*
>
> Don't want to sound like a dork, but here goes I have no idea what the
> wattage is. It's a big Amana Radar Range, so I always think of it as
> having the high wattage when a recipe warns about smaller microwaves.
> It's big enough that when I make the brittle a Pamper Chef 8 cups
> glass bowl with a wooden spoon sticking out of it fits just fine.
> Boy, that sounded ignorant. haha It's big therefore it's powerful.
> hahaha I suppose it might say on the label on the back, but moving it
> would require man power. I wonder if the cookbook that came with it
> would say. I think I may still actually have it 18 years later.
>
> Lynne

Thanks, Lynne. I had a late 1970s vintage Amana Radar Range. Given
the age of yours, I suspect that the wattage is probably 700-800 watts.
The book I had with my Amana did not give the power rating. I still
have the cookbook and still make a few of the recipes. I definitely
have to cut power setting down when I do.

--
Wayne Boatwright *¿*

I figured with a few clues as to it's size and age (1987) you might
figure it out. My parents still have the silver Amana Radar Range from
1976. It's still cooking away.

Your parents' Amana is probably like the one I had. Mine was damaged in a
move, or I would probably still have it. It was built like a tank!

--
Wayne Boatwright *¿*

I have to thank you Wayne for pushing to finally find out what the wattage
is on my microwave. I've been asked before. I found the Use & Care Manual
tucked in the cookbook that came with the thing and it says the wattage is
"approximately 700 watts."

Yes, my parent's old microwave is built like a tank and it looks like
something from "Back to the Future." And when standing near it you do
actually time warp. tee hee

Lynne

On Sat 10 Dec 2005 04:54:01p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote

Quoted message said:

On Sat 10 Dec 2005 04:48:06p, Thus Spake Zarathustra, or was it King's
Crown?

Quoted message said:

Quoted message said:

I figured with a few clues as to it's size and age (1987) you might
figure it out. My parents still have the silver Amana Radar Range from
1976. It's still cooking away.

Your parents' Amana is probably like the one I had. Mine was damaged in

a

Quoted message said:

Quoted message said:

move, or I would probably still have it. It was built like a tank!

I think there's a way to tell by how long it takes to boil a cup of
water. Anyone?

I seem to recall a chart like that, but can't find it. I did come across
ththe following, however, and find it interesting.

Based on a microwave with 650-800 watts of power, the scale below shows how
you can learn to relate your microwave "percentages of power" to your
conventional oven's "degrees of heat."

All heat measurements are in Fahrenheit.

100 - 90% power 425 - 500 degrees, deep fat fry, broil or stove-top burner
on "high"
80% 375 - 425 degrees
70% 350 - 375 degrees or medium-high on stove-top
60 - 50% 300 - 350 degrees or medium on stove-top
40 - 30% 225 - 300 degrees or medium-low on stove-top
20% 200 - 225 degrees
10% 150 - 200 degrees or lowest setting on stove-top

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

I think there's a way to tell by how long it takes to boil a cup of
water. Anyone?

Look here:

http://www.goodnuke.com/faqs/wattage.htm

nancy

Well, that chart is right. My microwave is 700 watts and it takes 2 minutes
to boil a cup of water... for my coffee... from another thread. 😉

Lynne