My mom called me before Christmas to ask me if I wanted to make some peanut brittle for grandpa. I had more free time. She told me the recipe was fool proof. in fact her exact words in the email were, “This is really easy and I have never had it fail.” I couldn’t screw it up. Well I screwed it up.
Maybe for the better though. I don’t really like peanut brittle, too brittle for me. This stuff never set up and was kinda taffy like instead. And I really liked it. Grandpa and dad were happy with it too. The problem is, I don’t really know what I did wrong. We think maybe my ancient microwave wasn’t powerful enough, so perhaps you can just under cook it to get the same consistency. Or cook it on a lower power level. I’m not sure I should try again because I will eat it all and that won’t be good for my jean size.
Yields about 1 pound
- 1 ½ cups raw shelled peanuts, skins on Dad says to use dry roasted
- 1 cup of sugar
- ½ cup light corn syrup
- 1/8 teas salt optional
- 1 teas butter
- 1 teas vanilla extract
- 1 teas baking soda
- Stir together peanuts, sugar, syrup, and salt in a 1 ½ quart microwave safe container.
- Microwave 4 minutes on HIGH; stir, microwave 4 more minutes.
- Stir in butter and vanilla. Microwave 2 minutes longer on HIGH.
- Add baking soda and quickly stir until light and foamy.
- Immediately pour onto lightly greased baking sheet, spread to ¼ inch thickness.
- When cool break into pieces or in my case, cut into pieces. Store in airtight container (if the chewy kind, store between sheets of wax or parchment paper.