"The belly rules the mind."--Spanish Proverb

Microwave Peanut Brittle Recipe

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This recipe for Microwave Peanut Brittle, by , is from The Noto-Diaz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Noto-Diaz
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. granulated sugar
1/2 c. light corn syrup
2 tbsp. water
1/8 tsp. salt
1 1/4 c. Spanish peanuts (do not use baked nuts)
1 tbsp. butter
1 tsp. baking soda

Directions:
Directions:
In a 2 1/2 quart, microwave-safe mixing bowl combine sugar, corn syrup, water and salt; stir well. Cook uncovered on high (100%) for 5 minutes. Stir in peanuts and cook uncovered 3-5 minutes until syrup reaches the hard crack stage and is lightly golden in color. (The hard crack stage is achieved when a little candy syrup dropped into ice water separates into hard, brittle threads.) Remove from the microwave oven; stir in butter, pour onto a buttered baking sheet, spreading to a 1/4 inch thickness. When cool, break into pieces.

Number Of Servings:
Number Of Servings:
1 pound
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I use salted nuts, but if you want less sodium use less salt.

I also use a candy thermometer, which indicates the hard crack stage.

 

 

 

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