31 October 2012

10 Minute Peanut Brittle



i didn't  really use a hammer, but it does look pretty cool.

My friend Sarah has been asking me to write a blog post about peanut brittle for a while now.  I have been saving it, though, since I like to make it for the holidays.  It was also peanut brittle that gave the me idea for this series of quick and easy treats.  Thanks, Sarah.  I always make my peanut brittle in the microwave.  Just like the fudge recipes I posted on Monday, this requires only 2 dishes and about 10 minutes of your time.  It sets up faster than the fudge, too, so it's practically instant gratification.
I used honey roasted peanuts to make this brittle, which added an extra hint of flavor to the brittle.  You can use any nut you would like -- peanuts, pecans, pistachios, etc....  You can also use salted or unsalted, roasted or unroasted.  It's sort of fun figuring out the combination you like the best.  If you use honey roasted or any other type of nut with any sugar added to it, add them after the second 4 minute round of microwaving or they might burn.  Otherwise, this recipe is pretty darn foolproof.



10 Minute Peanut Brittle


1 cup sugar
1/2 cup light corn syrup
1 cup nuts
1 Tbsp unsalted butter
1 1/2 tsp vanilla extract
1 tsp baking soda


Mix together the sugar and corn syrup in a microwave proof bowl.  Heat on high (100% power) for 4 minutes.  Remove from the microwave and stir well.  If you are using non-sugary nuts, add them to the mixture at this point and stir to combine.  Microwave for an additional 4 minutes on high (100% power).  Remove from the microwave and stir in the vanilla and butter.  If you are using sugared nuts, add them at this point as well.  Microwave on high for another 2 minutes.  Remove from the microwave and stir in the baking soda.  Pour the mixture into a greased baking pan and gently spread out to the thickness you desire.  The brittle may not take up the entire pan.  Work quickly, since the brittle will start to harden almost immediately.
Let set at room temperature until hard, then break into pieces.  Store in an airtight container.
adding the baking soda will make the mixture bubble up.
 it's what gives brittle it's distinctive texture.





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