Don’t have a candy thermometer? No worries. You won’t need one for this new-fashioned, old-fashioned peanut brittle. My microwave wattage is 1100. If you have the same wattage, you will get the same results by simply using the timer on the microwave. In 16 minutes, you will have homemade peanut brittle!
I’m sharing one of my catering secrets this weekend! For years, I sold “Brownies and Brittle” during the holidays as part of my catering business, The Occasional Gourmet. I made peanut, pecan, pistachio, pistachio-cranberry, cashew, and mixed nut brittles along with my famous Mississippi Mud Brownies that I also made year round.
To highlight one of my shortcuts in the kitchen, I’m sharing my peanut brittle recipe. The big secret is actually 2 secrets …….it is made in the microwave and I don’t use a candy thermometer! Yes, I’ve made pounds and pounds of brittles and each batch only took me 15 minutes to make not counting cooling time.
Since I am concentrating my time on cookbooks and my food blog, I am no longer catering, so I will share on my blog how to make my microwave brittles.
First, stir together sugar, light corn syrup, and water in a large microwave-safe glass bowl. I use a Pyrex I’ve had for 20 years. I actually have two so I can make two batches.
Be sure the sugar is mixed in with no dry spots of sugar. Instead of using a candy thermometer in a saucepan on the stove, microwave (1100 watts) the bowl on HIGH for 3 minutes to wash down any crystals from sides of bowl. Remove bowl from microwave using potholders and place on a folded towel or cutting board. Carefully release one edge of plastic wrap from the bowl to release steam.
Carefully uncover bowl, removing plastic wrap away from you to avoid steam.
Microwave, uncovered, 5 minutes and 20 seconds or until you begin to see golden color in center of mixture (This will be hard crack stage 300˚ if you were using a candy thermometer). Do not wait until the entire bottom of bowl has golden color. It will continue to turn golden slightly.
While mixture is cooking in the microwave, measure peanuts, butter, vanilla, and baking soda. Remove bowl from microwave and place on folded towel or cutting board. Stir in peanuts, butter, and vanilla. Microwave 25 seconds more because it cools down when adding these ingredients.
Remove bowl from microwave with potholders. Quickly stir in baking soda. Immediately pour hot mixture onto the buttered baking sheet, spreading to edges of pan with two forks. Let cool completely and break into pieces. Store in an airtight container.
To print the recipe click on the link below.