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.

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

"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.

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

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, 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, 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