← Back to Search Results
microwaving
Peanut Brittle

Photo by:
Comments: 1
 

Recipe

The recipe for this treat, which works well in a microwave oven, first appeared in my book Microwave Gourmet. The microwave is a miracle with sugar.

Yield: Makes 1½ pounds

Ingredients

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • 1½ cups blanched or unblanched raw peanuts
  • Vegetable oil for baking sheet

Directions

Combine the sugar, corn syrup and ½ cup water in an 2-quart glass measure. Cook, uncovered, at 100% for 3 minutes.

Remove from the oven and stir thoroughly. Add the peanuts; stir again. Cover tightly with microwave plastic wrap. Cook at 100% for 15 minutes.

Lightly coat a spatula and a large baking sheet or a 16 × 12-inch marble slab with vegetable oil. Remove the syrup from the oven. Pierce the plastic to release the steam and uncover carefully. Pour the mixture onto the oiled surface. With the oiled spatula, spread the peanuts to distribute them evenly through the cooling syrup. Let cool and harden.

When the brittle is cool, break into chunks with a wooden mallet or rolling pin. Store in an airtight container.


© 2005 Barbara Kafka

Note from Cookstr's Editors

Nutritional information is based on 16 servings and includes 1 teaspoon of oil for the baking sheet.

 

Nutritional Information

Nutrients per serving (% daily value)

159kcal (8%)
14mg (1%)
0mg (0%)
0mcg RAE (0%)
97mg
23mg
4g
16g
1g
23g
0mg (0%)
9mg (0%)
1g (5%)
7g (11%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • BillW

    09.23.10 Flag comment

    This recipe stinks! It does not make any thing really eatable.

 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
martin-yans-china Martin Yan's China
by Martin Yan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?