Microwave Peanut Brittle
Recipe by: BBQGuide
1 C sugar
1/2 C White Corn Syrup
1 C Peanuts
1 t Butter (or up to 1 Tbsp.)
1 t Vanilla
1 t Baking Soda
3 C Sugar
1/2 C light Corn Syrup
2/3 C Water
1/4 t Salt
2 Egg Whites
1/4 t Vanilla
1 C Nuts, chopped
In 2 quart batter bowl, stir sugar and syrup. Microwave on high 4
minutes. Stir in peanuts. Microwave high 3 to 5 minutes, until light
brown. Add butter and vanilla, blending well. Microwave on high 1 to
2 minutes more. Add baking soda and gently stir until foamy. Pour
mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour.
When cool, break into small pieces and store airtight.
Note: Watch carefully to prevent scorching. May also have to add time
to caramelize sugar.
In 3 quart bowl, or batter bowl, cook sugar and syrup and water high
12 to 13 minutes or until mixture reaches hard ball (250-268 deg F.).
Add salt to egg whites and beat them on high speed until stiff. Slowly
pour syrup in a thin stream into egg whites, beating constantly until
mixture loses its shine and thickens. Stir in vanilla and nuts. Drop
by teaspoons at once onto waxed paper. Makes about 30 pieces.
Note: Microwave safe thermometers are available in microwave appliance
stores and some kitchen supply sections of department stores. They
use alcohol instead of mercury and cost about $10-$16.
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