Been making this for 30+ years since I tasted it at a friends' house back in
1975 or so. The candy thermometer is important since if you misjudge it by
a few degrees less it's chewy, not brittle. A few degrees more and it's
burnt. And definitely use raw peanuts. I had a friend try this who used
already roasted peanuts and they burnt to a crisp in the candy. It was not
a pretty sight!

Peanut Brittle

1 c. white granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1/2 c. light corn syrup
1/4 c. water
1 c. raw spanish peanuts (skins on)
2 Tbs. softened butter

Grease a cookie sheet (I use butter to grease the pan.) In a heavy saucepan
on medium heat, bring the sugar, corn syrup and water to a boil. Stir until
sugar dissolves. Stir in raw peanuts; set candy thermometer in place.
Stirring almost constantly, cook until temp. reaches 300F degrees. Remove
from heat. Immediately stir in butter and baking soda. Pour at once onto
greased cookie sheet. Spread with a pair of forks into a rectangle shape.
Let cool. Snap into pieces. Store tightly covered. Makes l lb.

Jill

"jmcquown" > wrote in message
...
> Been making this for 30+ years since I tasted it at a friends' house back
> in
> 1975 or so. The candy thermometer is important since if you misjudge it
> by
> a few degrees less it's chewy, not brittle. A few degrees more and it's
> burnt. And definitely use raw peanuts. I had a friend try this who used
> already roasted peanuts and they burnt to a crisp in the candy. It was
> not
> a pretty sight!
>
> Peanut Brittle
>
> 1 c. white granulated sugar
> 1/4 tsp. salt
> 1 tsp. baking soda
> 1/2 c. light corn syrup
> 1/4 c. water
> 1 c. raw spanish peanuts (skins on)
> 2 Tbs. softened butter
>
> Grease a cookie sheet (I use butter to grease the pan.) In a heavy
> saucepan
> on medium heat, bring the sugar, corn syrup and water to a boil. Stir
> until
> sugar dissolves. Stir in raw peanuts; set candy thermometer in place.
> Stirring almost constantly, cook until temp. reaches 300F degrees. Remove
> from heat. Immediately stir in butter and baking soda. Pour at once onto
> greased cookie sheet. Spread with a pair of forks into a rectangle shape.
> Let cool. Snap into pieces. Store tightly covered. Makes l lb.
>
> Jill
>

Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone
make in a microwave oven. Basically the ingredients were poured right onto
the microwave glass. It took just a couple of minutes as I recall.

I've never seen a recipe for it - but there it was.

Oh, my aching teeth! Yes, I still have teeth!
Dee Dee

Dee.Dee wrote:

> Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone
> make in a microwave oven. Basically the ingredients were poured right onto
> the microwave glass. It took just a couple of minutes as I recall.
>
> I've never seen a recipe for it - but there it was.
>
> Oh, my aching teeth! Yes, I still have teeth!
> Dee Dee
>

This is one I've used for years (and have posted here in the past) I
like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-

* Exported from MasterCook *

Microwave Peanut Brittle

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw peanuts
1 cup sugar
1/2 cup white karo
1/8 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole.
Cook 4 min on High. Stir
Cook 4 more min. on High.
Mix in butter and vanilla. Cook 2 more min. on High.
Add baking soda and stir till white and foamy.
Pour onto lightly greased sheet pan and cool one hour.
Break into pieces and store in airtight container.

"Dee.Dee" wrote:
>
> "jmcquown" > wrote in message
> ...
> > Been making this for 30+ years since I tasted it at a friends' house back
> > in
> > 1975 or so. The candy thermometer is important since if you misjudge it
> > by
> > a few degrees less it's chewy, not brittle. A few degrees more and it's
> > burnt. And definitely use raw peanuts. I had a friend try this who used
> > already roasted peanuts and they burnt to a crisp in the candy. It was
> > not
> > a pretty sight!
> >
> > Peanut Brittle
> >
> > 1 c. white granulated sugar
> > 1/4 tsp. salt
> > 1 tsp. baking soda
> > 1/2 c. light corn syrup
> > 1/4 c. water
> > 1 c. raw spanish peanuts (skins on)
> > 2 Tbs. softened butter
> >
> > Grease a cookie sheet (I use butter to grease the pan.) In a heavy
> > saucepan
> > on medium heat, bring the sugar, corn syrup and water to a boil. Stir
> > until
> > sugar dissolves. Stir in raw peanuts; set candy thermometer in place.
> > Stirring almost constantly, cook until temp. reaches 300F degrees. Remove
> > from heat. Immediately stir in butter and baking soda. Pour at once onto
> > greased cookie sheet. Spread with a pair of forks into a rectangle shape.
> > Let cool. Snap into pieces. Store tightly covered. Makes l lb.
> >
> > Jill
> >
>
> Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone
> make in a microwave oven. Basically the ingredients were poured right onto
> the microwave glass. It took just a couple of minutes as I recall.
>
> I've never seen a recipe for it - but there it was.
>
> Oh, my aching teeth! Yes, I still have teeth!
> Dee Dee

LOL I broke a tooth over a Thanksgiving weekends eating my own home-made
peanut brittle! Haven't made any since then. Might try again though and
make it realllllllly thin.

Janet wrote:
> Jill,
>
> I've never made peanut brittle, but I make a lot of toffee. I've
> switched from using a buttered pan to using a Silpat. Works MUCH
> better for me, in terms of reliability of release.
>
> Of course, if it ain't broke, why fix it? <G>

There was no Silpat in 1975 I got the recipe from a neighborhood kid's
mom She was totally surprised I wanted to know how she made it! I made the
mistake once of trying this in a glass pan and cooking spray. Ooops!
Besides, the butter makes it all the better.

Jill

jmcquown wrote:
> Been making this for 30+ years since I tasted it at a friends' house back in
> 1975 or so. The candy thermometer is important since if you misjudge it by
> a few degrees less it's chewy, not brittle. A few degrees more and it's
> burnt. And definitely use raw peanuts. I had a friend try this who used
> already roasted peanuts and they burnt to a crisp in the candy. It was not
> a pretty sight!


>
I make this one in the microwave and it's perfect every time:

Microwave Peanut Brittle
SUBMITTED BY: Joyce at Allrecipes.com

INGREDIENTS

* 1 cup white sugar
* 1/2 cup light corn syrup
* 1 cup salted peanuts
* 1 teaspoon butter
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda

DIRECTIONS

1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
glass bowl and microwave on high 4 minutes. Stir in peanuts and
microwave on high 3 1/2 minutes more, then stir in butter and vanilla
and microwave for 1 1/2 minutes.
2. Stir in baking soda until light and foamy. Pour onto cookie sheet
and spread thin. Cool completely and break into pieces and serve.




--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Goomba38 wrote:
> Dee.Dee wrote:
>
>> Thanks, Jill. This brings to mind a peanut brittle recipe I saw
>> someone make in a microwave oven. Basically the ingredients were
>> poured right onto the microwave glass. It took just a couple of
>> minutes as I recall.
>>
>> I've never seen a recipe for it - but there it was.
>>
>> Oh, my aching teeth! Yes, I still have teeth!
>> Dee Dee
>
> This is one I've used for years (and have posted here in the past) I
> like to use a large (8 cup??) handled Pyrex mixing bowl for the nuking-
>
> * Exported from MasterCook *
>
> Microwave Peanut Brittle
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup raw peanuts
> 1 cup sugar
> 1/2 cup white karo
> 1/8 teaspoon salt
> 1 teaspoon butter
> 1 teaspoon vanilla
> 1 teaspoon baking soda
>
> Stir peanuts, sugar, karo and salt into 1 1/2 quart casserole.
> Cook 4 min on High. Stir
> Cook 4 more min. on High.
> Mix in butter and vanilla. Cook 2 more min. on High.
> Add baking soda and stir till white and foamy.
> Pour onto lightly greased sheet pan and cool one hour.
> Break into pieces and store in airtight container.

Ha! Same one..should have read ahead.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Janet wrote:
> Jill,
>
> I've never made peanut brittle, but I make a lot of toffee. I've switched
> from using a buttered pan to using a Silpat. Works MUCH better for me, in
> terms of reliability of release.
>
> Of course, if it ain't broke, why fix it? <G>
>
>

I don't have a silpat..I just pour it on parchment paper and it comes
off easily as well too.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

On Nov 6, 1:48?am, ravenlynne > wrote:
> jmcquown wrote:
> > Been making this for 30+ years since I tasted it at a friends' house back in
> > 1975 or so. The candy thermometer is important since if you misjudge it by
> > a few degrees less it's chewy, not brittle. A few degrees more and it's
> > burnt. And definitely use raw peanuts. I had a friend try this who used
> > already roasted peanuts and they burnt to a crisp in the candy. It was not
> > a pretty sight!
>
> I make this one in the microwave and it's perfect every time:
>
> Microwave Peanut Brittle
> SUBMITTED BY: Joyce at Allrecipes.com
>
> INGREDIENTS
>
> * 1 cup white sugar
> * 1/2 cup light corn syrup
> * 1 cup salted peanuts
> * 1 teaspoon butter
> * 1 teaspoon vanilla extract
> * 1 teaspoon baking soda
>
> DIRECTIONS
>
> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
> glass bowl and microwave on high 4 minutes. Stir in peanuts and
> microwave on high 3 1/2 minutes more, then stir in butter and vanilla
> and microwave for 1 1/2 minutes.
> 2. Stir in baking soda until light and foamy. Pour onto cookie sheet
> and spread thin. Cool completely and break into pieces and serve.
>
> --
> -Gina in Italy
>
> http://www.myspace.com/ravenlynne1975
> I'm a blogger: http://ravenwolflodge.blogspot.com

The problem with making microwave peanut brittle is every microwave
oven is different. So you really can't give a accurate time as to how
long it needs to cook. I have a microwave peanut brittle recipe and
in my old microwave it took 14 minutes to cook. In a friend's
microwave it took between 7 and 8 minutes to cook. In my new
microwave it takes 8 to 9 minutes to cook. I go strictly by sight and
smell. You start out with raw peanuts and when the peanuts turn a
nice brown color and smell like fresh roasted peanuts you know the
syrup is done too.

> wrote in message
ups.com...
> On Nov 6, 1:48?am, ravenlynne > wrote:
snip
> The problem with making microwave peanut brittle is every microwave
> oven is different. So you really can't give a accurate time as to how
> long it needs to cook. I have a microwave peanut brittle recipe and
> in my old microwave it took 14 minutes to cook. In a friend's
> microwave it took between 7 and 8 minutes to cook. In my new
> microwave it takes 8 to 9 minutes to cook. I go strictly by sight and
> smell. You start out with raw peanuts and when the peanuts turn a
> nice brown color and smell like fresh roasted peanuts you know the
> syrup is done too.
>
Excellent tip, thank you.
Janet

> wrote in message
ups.com...
> On Nov 6, 1:48?am, ravenlynne > wrote:
>> jmcquown wrote:
>> > Been making this for 30+ years since I tasted it at a friends' house
>> > back in
>> > 1975 or so. The candy thermometer is important since if you misjudge
>> > it by
>> > a few degrees less it's chewy, not brittle. A few degrees more and
>> > it's
>> > burnt. And definitely use raw peanuts. I had a friend try this who
>> > used
>> > already roasted peanuts and they burnt to a crisp in the candy. It was
>> > not
>> > a pretty sight!
>>
>> I make this one in the microwave and it's perfect every time:
>>
>> Microwave Peanut Brittle
>> SUBMITTED BY: Joyce at Allrecipes.com
>>
>> INGREDIENTS
>>
>> * 1 cup white sugar
>> * 1/2 cup light corn syrup
>> * 1 cup salted peanuts
>> * 1 teaspoon butter
>> * 1 teaspoon vanilla extract
>> * 1 teaspoon baking soda
>>
>> DIRECTIONS
>>
>> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
>> glass bowl and microwave on high 4 minutes. Stir in peanuts and
>> microwave on high 3 1/2 minutes more, then stir in butter and vanilla
>> and microwave for 1 1/2 minutes.
>> 2. Stir in baking soda until light and foamy. Pour onto cookie sheet
>> and spread thin. Cool completely and break into pieces and serve.
>>
>> --
>> -Gina in Italy
>>
>> http://www.myspace.com/ravenlynne1975
>> I'm a blogger: http://ravenwolflodge.blogspot.com
>
> The problem with making microwave peanut brittle is every microwave
> oven is different. So you really can't give a accurate time as to how
> long it needs to cook. I have a microwave peanut brittle recipe and
> in my old microwave it took 14 minutes to cook. In a friend's
> microwave it took between 7 and 8 minutes to cook. In my new
> microwave it takes 8 to 9 minutes to cook. I go strictly by sight and
> smell. You start out with raw peanuts and when the peanuts turn a
> nice brown color and smell like fresh roasted peanuts you know the
> syrup is done too.
>

Now, I'll ask a nitpick question: I have on hand unsalted raw peanuts, I
wonder if I should add salt to the above recipe. Probably, heh?
Thanks.
Dee Dee

On Nov 6, 12:48 am, ravenlynne > wrote:
> jmcquown wrote:
> > Been making this for 30+ years since I tasted it at a friends' house back in
> > 1975 or so. The candy thermometer is important since if you misjudge it by
> > a few degrees less it's chewy, not brittle. A few degrees more and it's
> > burnt. And definitely use raw peanuts. I had a friend try this who used
> > already roasted peanuts and they burnt to a crisp in the candy. It was not
> > a pretty sight!
>
> I make this one in the microwave and it's perfect every time:
>
> Microwave Peanut Brittle
> SUBMITTED BY: Joyce at Allrecipes.com
>
> INGREDIENTS
>
> * 1 cup white sugar
> * 1/2 cup light corn syrup
> * 1 cup salted peanuts
> * 1 teaspoon butter
> * 1 teaspoon vanilla extract
> * 1 teaspoon baking soda
>
> DIRECTIONS
>
> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
> glass bowl and microwave on high 4 minutes. Stir in peanuts and
> microwave on high 3 1/2 minutes more, then stir in butter and vanilla
> and microwave for 1 1/2 minutes.
> 2. Stir in baking soda until light and foamy. Pour onto cookie sheet
> and spread thin. Cool completely and break into pieces and serve.
>
> --
> -Gina in Italy
>
> http://www.myspace.com/ravenlynne1975
> I'm a blogger: http://ravenwolflodge.blogspot.com

I don't get how microwave recipes work for "everyone." Microwaves are
all different. What takes 3 1/2 minutes in one might take 3.75
minutes in another.

I think I'll stick with my good ol' candy thermometer and the stove
top. LOL.

N.

Nancy2 wrote:
> On Nov 6, 12:48 am, ravenlynne > wrote:
>> jmcquown wrote:
>>> Been making this for 30+ years since I tasted it at a friends' house back in
>>> 1975 or so. The candy thermometer is important since if you misjudge it by
>>> a few degrees less it's chewy, not brittle. A few degrees more and it's
>>> burnt. And definitely use raw peanuts. I had a friend try this who used
>>> already roasted peanuts and they burnt to a crisp in the candy. It was not
>>> a pretty sight!
>> I make this one in the microwave and it's perfect every time:
>>
>> Microwave Peanut Brittle
>> SUBMITTED BY: Joyce at Allrecipes.com
>>
>> INGREDIENTS
>>
>> * 1 cup white sugar
>> * 1/2 cup light corn syrup
>> * 1 cup salted peanuts
>> * 1 teaspoon butter
>> * 1 teaspoon vanilla extract
>> * 1 teaspoon baking soda
>>
>> DIRECTIONS
>>
>> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
>> glass bowl and microwave on high 4 minutes. Stir in peanuts and
>> microwave on high 3 1/2 minutes more, then stir in butter and vanilla
>> and microwave for 1 1/2 minutes.
>> 2. Stir in baking soda until light and foamy. Pour onto cookie sheet
>> and spread thin. Cool completely and break into pieces and serve.
>>
>> --
>> -Gina in Italy
>>
>> http://www.myspace.com/ravenlynne1975
>> I'm a blogger: http://ravenwolflodge.blogspot.com
>
> I don't get how microwave recipes work for "everyone." Microwaves are
> all different. What takes 3 1/2 minutes in one might take 3.75
> minutes in another.
>
> I think I'll stick with my good ol' candy thermometer and the stove
> top. LOL.
>
> N.
>

Whatever works.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

ravenlynne wrote:
> Nancy2 wrote:
>> On Nov 6, 12:48 am, ravenlynne > wrote:
>>> jmcquown wrote:
>>>> Been making this for 30+ years since I tasted it at a friends'
>>>> house back in 1975 or so. The candy thermometer is important
>>>> since if you misjudge it by a few degrees less it's chewy, not
>>>> brittle. A few degrees more and it's burnt. And definitely use
>>>> raw peanuts. I had a friend try this who used already roasted
>>>> peanuts and they burnt to a crisp in the candy. It was not a
>>>> pretty sight!
>>> I make this one in the microwave and it's perfect every time:
>>>
>>> Microwave Peanut Brittle
>>> SUBMITTED BY: Joyce at Allrecipes.com
>>>
>>> INGREDIENTS
>>>
>>> * 1 cup white sugar
>>> * 1/2 cup light corn syrup
>>> * 1 cup salted peanuts
>>> * 1 teaspoon butter
>>> * 1 teaspoon vanilla extract
>>> * 1 teaspoon baking soda
>>>
>>> DIRECTIONS
>>>
>>> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2
>>> quart glass bowl and microwave on high 4 minutes. Stir in peanuts
>>> and microwave on high 3 1/2 minutes more, then stir in butter and
>>> vanilla and microwave for 1 1/2 minutes.
>>> 2. Stir in baking soda until light and foamy. Pour onto cookie
>>> sheet and spread thin. Cool completely and break into pieces and
>>> serve.
>>>
>>> --
>>> -Gina in Italy
>>>
>>> http://www.myspace.com/ravenlynne1975
>>> I'm a blogger: http://ravenwolflodge.blogspot.com
>>
>> I don't get how microwave recipes work for "everyone." Microwaves
>> are all different. What takes 3 1/2 minutes in one might take 3.75
>> minutes in another.
>>
>> I think I'll stick with my good ol' candy thermometer and the stove
>> top. LOL.
>>
>> N.
>>
>
> Whatever works.

Stovetop works for me

Jill

On Nov 6, 10:28?am, "Dee.Dee" > wrote:
> > wrote in message
>
> ups.com...
>
>
>
>
>
> > On Nov 6, 1:48?am, ravenlynne > wrote:
> >> jmcquown wrote:
> >> > Been making this for 30+ years since I tasted it at a friends' house
> >> > back in
> >> > 1975 or so. The candy thermometer is important since if you misjudge
> >> > it by
> >> > a few degrees less it's chewy, not brittle. A few degrees more and
> >> > it's
> >> > burnt. And definitely use raw peanuts. I had a friend try this who
> >> > used
> >> > already roasted peanuts and they burnt to a crisp in the candy. It was
> >> > not
> >> > a pretty sight!
>
> >> I make this one in the microwave and it's perfect every time:
>
> >> Microwave Peanut Brittle
> >> SUBMITTED BY: Joyce at Allrecipes.com
>
> >> INGREDIENTS
>
> >> * 1 cup white sugar
> >> * 1/2 cup light corn syrup
> >> * 1 cup salted peanuts
> >> * 1 teaspoon butter
> >> * 1 teaspoon vanilla extract
> >> * 1 teaspoon baking soda
>
> >> DIRECTIONS
>
> >> 1. Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart
> >> glass bowl and microwave on high 4 minutes. Stir in peanuts and
> >> microwave on high 3 1/2 minutes more, then stir in butter and vanilla
> >> and microwave for 1 1/2 minutes.
> >> 2. Stir in baking soda until light and foamy. Pour onto cookie sheet
> >> and spread thin. Cool completely and break into pieces and serve.
>
> >> --
> >> -Gina in Italy
>
> >>http://www.myspace.com/ravenlynne1975
> >> I'm a blogger: http://ravenwolflodge.blogspot.com
>
> > The problem with making microwave peanut brittle is every microwave
> > oven is different. So you really can't give a accurate time as to how
> > long it needs to cook. I have a microwave peanut brittle recipe and
> > in my old microwave it took 14 minutes to cook. In a friend's
> > microwave it took between 7 and 8 minutes to cook. In my new
> > microwave it takes 8 to 9 minutes to cook. I go strictly by sight and
> > smell. You start out with raw peanuts and when the peanuts turn a
> > nice brown color and smell like fresh roasted peanuts you know the
> > syrup is done too.
>
> Now, I'll ask a nitpick question: I have on hand unsalted raw peanuts, I
> wonder if I should add salt to the above recipe. Probably, heh?
> Thanks.
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

The recipe I use uses unsalted raw peanuts. The only additional salt
comes from the 2 tablespoons of butter that's added in at the end.

> wrote in message
ups.com...
> On Nov 6, 10:28?am, "Dee.Dee" > wrote:


>> Now, I'll ask a nitpick question: I have on hand unsalted raw peanuts, I
>> wonder if I should add salt to the above recipe. Probably, heh?
>> Thanks.
>> Dee Dee- Hide quoted text -
>>
>> - Show quoted text -
>
> The recipe I use uses unsalted raw peanuts. The only additional salt
> comes from the 2 tablespoons of butter that's added in at the end.

Thanks so much.
I appreciate your answer.
Dee Dee

On Nov 6, 5:41?pm, "Dee.Dee" > wrote:
> > wrote in message
>
> ups.com...
>
> > On Nov 6, 10:28?am, "Dee.Dee" > wrote:
> >> Now, I'll ask a nitpick question: I have on hand unsalted raw peanuts, I
> >> wonder if I should add salt to the above recipe. Probably, heh?
> >> Thanks.
> >> Dee Dee- Hide quoted text -
>
> >> - Show quoted text -
>
> > The recipe I use uses unsalted raw peanuts. The only additional salt
> > comes from the 2 tablespoons of butter that's added in at the end.
>
> Thanks so much.
> I appreciate your answer.
> Dee Dee

Here's the recipe I use in case you're interested.

2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup dark brown sugar
1 1/2 teaspoons baking soda
2 tablespoons butter
1 teaspoon vanilla

Combine peanuts, sugars, and corn syrup in a microwave safe bowl;
mixture will be quite gummy. Microwave on high for 2 minutes and then
stir. Microwave 2 minutes more and stir again. Microwave in 2 minute
increments until the peanuts start to cook. After that check it every
minute or less. The candy is done when the peanuts have turned a nice
roasted peanut color. Make sure you're looking at the peanuts and not
the syrup. The dark syrup can make the peanuts to appear darker than
they really are. The syrup may have also turned slightly darker.
After cooking add the remaining ingredients and stir vigorously until
the candy is light and foamy. Spread the candy out on to a sheet of
aluminum foil and use the back of a spoon, a fork, or whatever to
spread it out into a thin layer. You have to work quickly because it
sets up almost immediately. Let cool COMPLETELY before breaking it up
into pieces.

Note: After you've made it the first time, make a note of the total
cooking time. That way you'll know approximately how long it takes to
cook and you won't have to keep checking it every minute.

> wrote in message
oups.com...
> On Nov 6, 5:41?pm, "Dee.Dee" > wrote:
>> > wrote in message
>>
>> ups.com...
>>
>> > On Nov 6, 10:28?am, "Dee.Dee" > wrote:
>> >> Now, I'll ask a nitpick question: I have on hand unsalted raw
>> >> peanuts, I
>> >> wonder if I should add salt to the above recipe. Probably, heh?
>> >> Thanks.
>> >> Dee Dee- Hide quoted text -
>>
>> >> - Show quoted text -
>>
>> > The recipe I use uses unsalted raw peanuts. The only additional salt
>> > comes from the 2 tablespoons of butter that's added in at the end.
>>
>> Thanks so much.
>> I appreciate your answer.
>> Dee Dee
>
> Here's the recipe I use in case you're interested.
>
> 2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts
> 1 cup granulated sugar
> 1/2 cup light corn syrup
> 1/4 cup dark brown sugar
> 1 1/2 teaspoons baking soda
> 2 tablespoons butter
> 1 teaspoon vanilla
>
> Combine peanuts, sugars, and corn syrup in a microwave safe bowl;
> mixture will be quite gummy. Microwave on high for 2 minutes and then
> stir. Microwave 2 minutes more and stir again. Microwave in 2 minute
> increments until the peanuts start to cook. After that check it every
> minute or less. The candy is done when the peanuts have turned a nice
> roasted peanut color. Make sure you're looking at the peanuts and not
> the syrup. The dark syrup can make the peanuts to appear darker than
> they really are. The syrup may have also turned slightly darker.
> After cooking add the remaining ingredients and stir vigorously until
> the candy is light and foamy. Spread the candy out on to a sheet of
> aluminum foil and use the back of a spoon, a fork, or whatever to
> spread it out into a thin layer. You have to work quickly because it
> sets up almost immediately. Let cool COMPLETELY before breaking it up
> into pieces.
>
> Note: After you've made it the first time, make a note of the total
> cooking time. That way you'll know approximately how long it takes to
> cook and you won't have to keep checking it every minute.


Now, I have a use for those peanuts I have socked away.
Thanks for all the extra information regarding this recipe. This will put
me in "good sted."
Filed away.
My appreciation,
Dee Dee

wrote:

> Here's the recipe I use in case you're interested.
>
> 2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts
> 1 cup granulated sugar
> 1/2 cup light corn syrup
> 1/4 cup dark brown sugar
> 1 1/2 teaspoons baking soda
> 2 tablespoons butter
> 1 teaspoon vanilla
>
> Combine peanuts, sugars, and corn syrup in a microwave safe bowl;
> mixture will be quite gummy. Microwave on high for 2 minutes and then
> stir. Microwave 2 minutes more and stir again. Microwave in 2 minute
> increments until the peanuts start to cook. After that check it every
> minute or less. The candy is done when the peanuts have turned a nice
> roasted peanut color. Make sure you're looking at the peanuts and not
> the syrup. The dark syrup can make the peanuts to appear darker than
> they really are. The syrup may have also turned slightly darker.
> After cooking add the remaining ingredients and stir vigorously until
> the candy is light and foamy. Spread the candy out on to a sheet of
> aluminum foil and use the back of a spoon, a fork, or whatever to
> spread it out into a thin layer. You have to work quickly because it
> sets up almost immediately. Let cool COMPLETELY before breaking it up
> into pieces.
>
> Note: After you've made it the first time, make a note of the total
> cooking time. That way you'll know approximately how long it takes to
> cook and you won't have to keep checking it every minute.

Thanks for the recipes, everybody.

Becca

On Wed, 07 Nov 2007 10:29:40 -0600, Becca > wrote:

>
>Thanks for the recipes, everybody.
>
>Becca

i've got a question: i have peanut brittle cravings sometimes, but a
box seems to go stale before i finish one. would freezing help?

i used to make butterscotch as a kid, but no candy since then. i've
clipped some of the recipes in the thread.

your pal,
blake

On Thu, 8 Nov 2007 11:48:34 -0500, "Janet" >
wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Wed, 07 Nov 2007 10:29:40 -0600, Becca > wrote:
>>
>>>
>>>Thanks for the recipes, everybody.
>>>
>>>Becca
>>
>> i've got a question: i have peanut brittle cravings sometimes, but a
>> box seems to go stale before i finish one. would freezing help?
>>
>> i used to make butterscotch as a kid, but no candy since then. i've
>> clipped some of the recipes in the thread.
>>
>> your pal,
>> blake
>
>With most sugar-based things, an airtight container works better than
>freezing, which tends to do bad things to moisture content. I'd store it in
>an airtight cookie tin, and consider throwing in a couple of those pacs that
>attract moisture and keep the contents of things dry. Separated by some
>food-safe liner such as wax paper or plastic wrap, of course.
>

thanks, janet.

your pal,
blake