Wow, it's been forever since I've posted anything here. I don't know why I haven't. Due to the whole world pandemic thing and working from home, I have been baking quite a bit...and working of course. Ahem.
Well, I have decided that I'm going to get back into sharing my recipes with you all. Or as they say in Texas, y'aaaalll. So, as my first offering in a long time, I'm going to teach y'aaaaaaalllll how to make peanut brittle.
I know, I know, your Mother or Grandmother told you it was too difficult or took too much time to make peanut brittle, but this way is super easy and fast. Nearly fail-proof. I promise. There's no pesky candy thermometers, barely any stirring, and the results are sure to impress. Would I stir...steer you wrong?
Fail-Proof Peanut Brittle
1 cup sugar1/2 cup light corn syrup
1 heaping cup of cocktail peanuts (I used delicious Hubs Peanuts!)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda


Pop this into the microwave (1,000 watt is what I have, so yours may differ) and set for 4 minutes on highest setting. Again, your microwave may be stronger or weaker, so use this recipe as a guideline. You can always cook a little more, but you can't take away burnt. Don't be tempted to stop it and stir. Let this long cooking time run to the end.

Using an oven mitt. Always be careful because boiling sugar will burn, badly, and deeply. Remove the bowl from the microwave and immediately stir in the peanuts. Work fast! You don't want it to cool off, but please be careful not to burn yourself. Put the bowl back into the microwave and set for 3-1/2 minutes.


Some people like a lighter, milder brittle. Where I on the other hand like mine pretty dark and nutty flavored. Don't get me wrong, I have burnt some batches, but they weren't too bad. The batch I made here I microwaved an additional 30 seconds and it's light for me. I probably would have gone an extra 15 seconds.

Quickly, quickly pour the foaming mixture onto your prepared baking sheet. You can spread out with your silicone or wooden utensil, but I find it easier if you just tip the baking sheet and let the mixture spread that way. Let cool completely, break into manageable pieces, and enjoy!
I remember my Grandma Howard always put baking soda in her brittle. That is what adds the air into the syrup and you get an almost "honeycomb candy" texture. You can omit the baking soda if you so desire, but I'm not sure why you would really want to!


You can also make this with different types of nuts. I've made this with cashews without changing the cooking times. You may want to try almonds or even hazel nuts. I'd be careful with tiny seeds like sesame or sunflower. Just experiment and adjust times, or even add the seeds in before the baking soda to prevent burning. Go wild and have fun!
Well, I hope you are glad to see me back, because I'm glad to be back! When it's just me, Dale, and the puppies, my mind does a bit of racing, but in this day and age of computers, Internet, video chat, etc., it doesn't seem so bad.
Be safe, be kind, and be loving. Until next time!
*NOTE: I must warn you, although it's very tasty and a bit addictive, don't eat too much at one sitting. Without getting too gross or graphic, trust me on this one! Capsaicin (the element that makes peppers hot) can be a laxative. I need say no more.