This is the simplest Peanut Brittle recipe you'll ever come across! This variation is almost flawless because it is prepared in the microwave. It's created using simple ingredients and is sure to please! It has an appealing nutty, caramel-like taste and a brilliantly crisp texture. You won't believe how simple this Microwave Peanut Brittle is to create. Not only that but it also has the right texture and flavor! Nobody will know it was prepared in the microwave. It'll make a great last-minute present for that friend or neighbor on your list, or for yourself. If you want your peanut brittle to have a more meltaway appearance, spread it as thinly as possible. This keeps it light and crispy. 
If you like it more traditional, simply spread it out thin. In either case, you're going to enjoy it! The ingredients are granulated sugar, light corn syrup, salted peanuts (unsalted works too just wait to add 1/4 tsp salt at the end with baking soda), butter, vanilla, and baking soda. Depending on the wattage of your microwave, cooking times may vary significantly. Near the finish, look for a golden, brown tint. Each cook time should be reduced by 30 seconds in newer, higher-wattage microwaves. Note that the less you spread, the lighter the brittle will be and the more air bubbles it will include; if you want it that way, spread as little as possible. Spread it out thin if you like it flatter.
recipe for peanut brittle
This easy homemade peanut brittle is a sweet, crunchy candy prepared by following a simple recipe with six basic ingredients including roasted peanuts that can be made on the stovetop. It's a holiday family favorite, but it's also delicious any time of year! Peanut brittle is a smooth, flat confection (similar to toffee) that is made on the stove and then put onto a sheet pan to cool. It's broken into little individual-size pieces of hard candy as it cools, and it lasts for several weeks at room temperature. To make this savory candy at home follow the instruction below: Bring the sugar mixture to a boil. In a medium saucepan, combine the sugar and water and mix thoroughly. Add the corn syrup and mix well. Cook, stirring periodically until the mixture comes to a complete boil over medium heat (don't be tempted to increase the heat up!). Wait until the temperature gets 250 degrees Fahrenheit. 
Add the peanuts and stir continuously until the temperature on the thermometer hits 300 degrees Fahrenheit. Remove the pan from the heat. Mix together the remaining ingredients. Mix in the butter, baking soda, and vanilla right after that. The mixture will alter as it foams. Pour onto a baking sheet pan. Carefully pour the heated mixture onto a parchment-lined sheet pan. Quickly and gently spread the ingredients into an equal layer using a knife or spoon. Keep it cool and have fun. Let the mixture cool completely before using.
microwave peanut brittle
In most families, peanut brittle is a staple of the holiday season. Every year around the holidays, families produce many of them. Microwave is a significant issue. Various wattages will require different lengths of time. The recipe for peanut brittle requires using a 1650-watt microwave. This will happen after you've added the peanuts and butter to the last frying. And it's for this reason that cooks still recommend using a candy or quick-read thermometer to guarantee the sugar mixture reaches a temperature of 300 to 310°F. This is the hard crack stage of candy production, and it's what gives you the crunchy sugar texture you're looking for. If you cook it lower, it will be stickier and chewier, as well as caramelized. But it's not the simplest thing to produce. Cooking with just one person requires some delicacy and might be challenging. 
Most people have been announcing for years that they make peanut brittle in the microwave. And to be honest, I was skeptical. This strategy, which I'm used to, didn't seem like it would work well in the microwave. The process is just as follow: Cook on high for 4 minutes after combining the sugar and corn syrup. Cook on high for 3 minutes after adding the peanuts. Cook for 2 minutes on high with the butter and vanilla. Mix in the baking soda well; the mixture will froth. Butter the foil and spread it out evenly. When the mixture has cooled fully, split it up into pieces. Keep it in an airtight container. NOTE: In place of the peanuts, any variety of nuts can be used.
easy peanut brittle
Peanut brittle is an easy homemade dessert that is delightful, crunchy, buttery candy loaded with peanuts that makes a great gift! Peanut brittle, in my opinion, is one of those wonderful homemade presents that everyone appreciates. It's not often a pleasure we think to prepare for ourselves, but we really enjoy it when someone does, right? This is a tried-and-true recipe that always turns out wonderful! You can use whatever sort of nut you choose instead of the peanut. Baking soda causes the brittle to bubble up, resulting in a large number of air bubbles. This results in a brittle that is "fluffier." Spread out the brittle less if you want it to be "fluffier. " This will aid in the retention of additional air bubbles in the candy. Brittle that is thinner is harder. Brittle should be stored in an airtight container or resealable bag in a cold, dry location.
what is peanut brittle
If you are wondering what peanut prattle is and what ingredients are used in its recipe, keep reading. Brittle is a sort of dessert made out of flat broken bits of hard sugar candy studded with nuts like pecans, almonds, or raw peanuts that are generally less than one centimeter thick. Traditionally, a combination of sugar and water is heated to the hard crack stage, which is around 295 °F (146 °C) to 309 °F (154 °C), while other recipes additionally call for components like glucose and salt in the first phase. Caramelized sugar is combined with nuts. Spices, leavening agents, and, in certain cases, peanut butter or butter are added at this step. 
The hot candy is poured out onto a flat surface, such as a granite slab, a marble slab, or a baking sheet, to cool. The hot candy can be troweled to get a consistent thickness. The brittle is broken into pieces once it has cooled enough to handle. Breaking the brittle into equal pieces is also uncommon. It is known by numerous names over the world, including pasteli in Greece, Sohan in Iran, Croquant in France, Alegra or palenque in Mexico, and so on.
brittle brittle peanut brittle
Peanut brittle is one special product in the brittle-brittle company. In every product they create, brittle-brittle, inc. understands the moral and legal responsibilities to give the greatest degree of quality and safety to their clients. Their primary goal is to fulfill or exceed all internal and external food safety regulations. They understand how important this dedication is to their export company's success. Their brittle candy is unique; it has a fantastic "Old-Fashioned" handmade taste sweetened with honey, as well as a texture that is so light and crunchy, so "brittle," that the name for this new product and firm seemed obvious: "brittle-brittle." BRC GLOBAL STANDARD for FOOD SAFETY is presently held by brittle-brittle, inc.
make peanut brittle
Learn how to make peanut brittle as it is one of the most delicious and popular candies that is mostly used during holidays. This delicious dessert is very similar to candies and is usually served with hot drinks such as tea. As you may know, preservatives are not used in the process of making this candy and therefore it cannot be stored for a long time. If we put them in a closed container in the refrigerator, it can last up to a month. To make this delicious dessert follow six easy steps. First, we heat a suitable frying pan over low heat, then add the sugar and keep stirring it until the sugar melts and the color changes to caramel. 
Add honey once the sugar color has caramelized. Now slowly cook the ingredients until they get golden. Add the butter once the color of the sugar and honey combination turns golden, and after the butter has been blended in with the other components, add the brewed saffron and combine well. Patience is essential while making brittle, and the ingredients should be roasted over a very low fire to avoid burning. If the sugar burns, the brittle would lose its flavor. Peanut, sesame, cashew, almond, pistachio, and other nuts can be used as additives to make brittle tastier. Remove the mixture with a spoon and pour it onto the tray from a distance; the brittle should be neither too thin nor too thick. Another key to remember is that after adding the nuts, the ingredients should not be mixed too much. After adding the nuts, over-stirring the ingredients, caused them to get greasy, and we didn't have a decent brittle at the conclusion of the process. After all the mixture in the tray has completely cooled, gather it and store it in a cold, dry location.
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