← 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

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?