Friends, what I'm about to share with you is something so revolutionary it takes the "scary" out of peanut brittle. Know what I mean? What with crack stage vs. hard crack stage and the whole rigamarole with candy thermometers? Toss it all out the window.
I mean, I'm sure it plays a part in here somewhere, but who has time for that kind of stuff?
Behold, my dear friends, "Microwave Peanut Brittle". I know, I know. Please hold your applause until the end. (Pay no attention to the times at the left, the correct times are in the recipe.)
Begin by prepping your surface (i.e. cookie sheet...they work well)...butter and kosher salt. Wait, is it Kosher salt? Is "Kosher" a proper noun? Teach me, please.
When your surface is prepped, prep your utensils (Gram likes to use the end of a wooden spoon for stirring)...plenty of butter will make your life a lot happier whilst making peanut butter.
Trust me on that one.
When your surfaces and utensils are properly buttered and/or salted, you can begin to create your brittle. Which will complete your life. Bring to it a fulfillment you never knew you needed. You'll experience contentment and joy like you've never experienced before.
Or something like that.
Sugar, into a glass bowl. (Glass = very important.)
Light corn syrup, on top of the sugar.
And stir it up with your wooden spoon handle. "Mixing thoroughly" is not entirely necessary as this mixture will violently boil and, well, basically mix itself.
But do be sure to give it a few stirs.
Pop that sugar/syrup mixture into the microwave for 3 minutes. WARNING: Your first batch of brittle is sorta your "litmus" test for your microwave. Since microwaves vary in wattage, you may find you need a little more or a little less time. Judge accordingly. (See photo coming up soon...)
After your sugar mixture has finished cooking, add in the peanuts...
And a bit of salt.
Grab that buttered spoon and stir the peanuts and salt in.
And back into the microwave it goes, for another 3 minutes.
Now, take caution when you take it out of the microwave, 'cuz this stuff is HOT! Like, "blistering" hot. Like, "center of the earth" hot. Be careful, ya hear?
A dollop of butter (which will give you audible proof that this stuff is HOT! Listen to the sizzle...)
And more sizzling when you add in the vanilla. Your kitchen will be smelling like the world's best candy shop right about now.
After the vanilla, back into the microwave it goes for one (1) final minute.
Next up comes some freaky science experiment.
Add in the soda, and stir it around and watch it get all crazy on you.
First, it starts out slow...a weird little bit of "foaminess" going on...
And the next thing you know, it's all puffy and fluffy and foamy and then, WORK FAST!!
Remember that "prepared surface" we talked about earlier? This is when it's needed!
Pour your brittle onto the surface and spread it around in a nice thin layer.
Let it cool and guess what? That's it!
Here's a little visual aid to help you judge...the brittle on the left? Too dark. The brittle on the right? Poifect, baby. Absolutely perfect.
If you plan on making more than one batch at a time (easy to do, no need to wash the bowl inbetween batches! Yay!), here's a Helpful Hint from Gram: As you complete your steps, fill up your measuring cups again right away, that way when you're done, all you need to do is dump it in the "next go 'round"!
When it's completely cooled, crack it up into smaller pieces and enjoy!
1 c. sugar
1/2 c. light corn syrup
1 c. peanuts
1/4 tsp salt
1 tsp butter (plus extra for prepping surfaces)
1 tsp vanilla
1 tsp baking soda
Kosher salt to sprinkle on surface.
Prepare cookie sheet (for spreading brittle on) by generously greasing with butter, then sprinkle Kosher salt over butter.
In a glass bowl, combine sugar and corn syrup. Microwave on high for 3 minutes. Remove from microwave and stir in peanuts and salt, microwave on high for another 3 minutes. Remove from microwave and stir in butter and vanilla, microwave on high for 1 minute. Remove from microwave, stir in baking soda until mixture puffy and foamy. Immediately spread on buttered cookie sheet, allow to completely cool, then break into pieces.