Showing posts with label Microwave. Show all posts
Showing posts with label Microwave. Show all posts

Wednesday, 24 August 2011

Microwave Peanut Brittle

Microwave Peanut Brittle(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Love peanut brittle but hate how long it takes to make? Then this Microwave Peanut Brittle recipe is for you! In less than 10 minutes your peanut brittle is fully cooked in the microwave. It's fast and easy, and I bet you won't even notice a difference from traditional peanut brittle. Try it with other nuts too!

Yield: about 1-1/4 lb

Ingredients:

  • 1 cup salted peanuts
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp salt
  • 1 tsp room temperature butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar—it will clump together like wet sand.

3. Microwave the bowl on high power for four minutes. The sugar mixture should be bubbling up and the nuts should start to look a little toasted. After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

4. Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color. Now add the butter and vanilla extract and stir them in until well-combined.

5. Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

6. Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

7. Let the peanut brittle cool completely at room temperature. When it's completely hard and set, break it into small pieces to serve. Store peanut brittle in an airtight container or bag at room temperature for up to two weeks. In heavy humidity, it might get soft and sticky after several days.


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Microwave Peanut Brittle

Microwave Peanut Brittle seems like a joke, right? When I first heard of the concept, I totally thought it was going to be the candy equivalent of diet cookies--you know, the ones that bounce around in your mouth like styrofoam and have a chemical aftertaste, but you eat about a dozen of them because they're "healthier"? (Or am I the only one who does that?) Aaaanyhow, I was sure that a microwave couldn't caramelize the sugar enough to make a flavorful, and most importantly, CRUNCHY peanut brittle. I was expecting to end up with a sad, flabby puddle that was a poor imitation of the real thing.

Well, that shows what I know, because Microwave Peanut Brittle is awesome! It takes literally 9 minutes of cooking time, during which you have to stir it twice. That's 9 minutes in which you're free to do the dishes, dance around the kitchen, compulsively check your email a dozen times, or spontaneously compose a song called "I'm So Happy I'm Not Stirring Boiling Sugar Right Now." Compare this work load to regular peanut brittle, which involves quite a lot of stirring, and a lot of time, and a lot of candy thermometer-ing...it's exhausting.

It's not all fun and games, however. I still advise you to stretch out the brittle once it cools slightly, so it gets really thin and, well, brittle. But you could technically skip that step and still have a very respectable peanut brittle on your hands, for very little work. Just make sure I get a cut of the profits when "I'm So Happy I'm Not Stirring Boiling Sugar Right Now" goes platinum.

Get the recipe: Microwave Peanut Brittle


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Microwave Peanut Brittle Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.


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