Every year my family has a tradition around Christmas time to bake cookies, pound cake, and candy! Joseph and I moved to Texas this year so I missed out on the traditional Christmas baking, so while my family back in Utah was together baking, I decided to whip up a batch of Peanut Brittle. Somehow this made me feel included I guess.
The peanut brittle recipe my mom makes every year is easy, she uses the microwave! No candy thermometer, no funky timings, it's really quite easy. However, the microwave in our apartment is very weird; sometimes it cooks our food and sometimes it doesn't, I didn't want to chance it and make a recipe using our microwave. I'll give you two recipes, one for the stove top, and other my mom's - for the microwave.
Peanut Brittle - Stove Top:
The goods: 2 cups granulated white sugar, 1 cup water, 1 cup light corn syrup, 2 cups raw or roasted & salted peanuts, 1/4 teaspoon salt (if you used raw peanuts), 1 teaspoon baking soda.
The process: First prep a rimmed cookie sheet lined with tin foil and with nonstick spray or butter. Next, in a medium to large saucepan combine sugar, water, and syrup. Bring to boil on medium heat slowly to the soft ball stage (245 degrees F. on a candy thermometer). At this point add two cups of peanuts and salt (if using). Continue to cook until the thermometer hits 300 degrees F. Add baking soda, stir and cook just one more minute. Pour the hot mixture onto the prepared pan and spread it out as much as you can with a wooden spoon. Let cool completely, then break up the brittle into pieces and store in an air tight container.
My Mom's Peanut Brittle Recipe - Microwave:
The goods: 1 cup raw peanuts, 1/2 cup light corn syrup, 1 1/2 butter (for prepping pan), 1 tsp soda, 1 cup white granulated sugar, 1/2 tsp salt, 1 tsp vanilla.
The process: First prep a rimmed cookie sheet lined with tin foil and buttered. Next, in a microwave safe bowl stir together, peanuts, sugar, corn syrup, and salt. Cook in microwave on power 9 for 3 minutes. Then stir in vanilla and soda, stir until light and foamy. Pour mixture onto your prepared cookie sheet, and spread out the mixture with a wooden spoon. Let cool completely, then break brittle into pieces and store in an airtight container.
Both recipes are really quite easy!