The microwave is a very useful cooking tool, especially when you want to heat up leftovers, reheat your breakfast, or melt things like butter or chocolate. But most of us would never think of it as a tool for a real bakery. After all, anyone who has ever tried candy making knows that the process is all about precise timing and exact temperatures and is very meticulous and demanding. Too much moisture in the air and your candy doesn’t harden, look away from the pan for just a second and it will burn or overflow. And there’s the ever-present fear that you might actually burn a lot. It is best for Peanut brittle recipe.
Here is a candy recipe that solves all these problems. And it does this using the microwave!
I first learned about this recipe when I was entering my husband’s family recipes into my digital recipe files. Amidst the recipes for gelled “salads” and cookies, cakes, and baking pan, was a tiny card marked “Chewing Peanut Brittle.” It had no assignment. The instructions required it to be done in the microwave. I was intrigued and intended to do this, but then I got distracted by the rest of the project and it went out of my mind.
Until the pandemic. And then all of a sudden, for some reason, I remembered the recipe and pulled it up. Microwave Peanut Brittle recipe. How could this work? I had to try.
Turns out it’s about the easiest recipe imaginable, and once I tweaked it a bit for today’s high-powered microwaves and tweaked some of the condiments, it became one of those recipes I couldn’t stop making. It takes less than ten minutes of active time and the results are always perfect.
Baking soda is what gives it that “chewable” texture: it makes the mixture foam a little and holds the air so the crumb isn’t dense or hard, but easy to bite and totally satisfying to chew. The key is to actually mix in the baking soda at the last moment and then pour it into the pan and let it drain like lava. Don’t touch it! You can, however, tilt the sheet tray to help it settle if you wish.
You can use this technique to make any nut or seed you like brittle. Regular roasted peanuts are great, but honey roasted might be my favorite version. You can also try roasted pine nuts or sesame seeds, or even roasted coconut flakes without sugar, or a mixture of nuts and seeds. Or try coating the finished crumbly with melted chocolate.
Classic Peanut brittle recipe
You still have time to make this Peanut brittle recipe. It’s worth making your own candy; it tastes much better than store-bought things. But how did this become so popular? One story is that in the late 1800s, a woman was making caramel. But, she accidentally used baking soda instead of cream of tartar. She didn’t want to waste it, so she kept cooking until she got this crunchy treat.
Peanut brittle recipe ingredients:
Making homemade brittle peanuts crumbly shouldn’t be intimidating. It’s one of the easiest candies to make. But as with other sweets, it’s about science and temperature.
When sugar is heated, a process known as sugar inversion occurs. This makes the sugar turn into liquid sugar and has that lovely aroma and darker color. It’s more chemistry than that, but hey, I trust the process!
Corn syrup is an important ingredient in candy recipes, including this one. It is processed from cornstarch and gives the candy a smooth and shiny texture.
Again, it’s all about chemistry when it comes to adding baking soda. It is added at the end to ensure that the heated sugar has built up enough acid to cause a reaction with the baking soda. This reaction, in turn, makes the sugar brittle and porous enough to make it easy to bite and chew.
Yes, I know this is not an ingredient, but it is equally important when it comes to this recipe. A candy thermometer, also known as a fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool for making candy. And since this recipe is completely scientific, accuracy is critical.
How To Use Peanut brittle recipe
Before starting to make the peanuts crumbly, measure out the butter, baking soda, and vanilla and set them aside. Timing is crucial when adding these ingredients, so you won’t have time to measure and add when the time comes. For starters, start sugar inversion. Add the sugar, corn syrup, and water to a medium heavy-bottomed pan. Bring the mixture to a boil over medium heat.
Stir the mixture until the sugar dissolves and, if not already, insert a candy thermometer into the mixture. When the temperature reaches 280°F, add the salted peanuts. Continue cooking, stirring constantly, until mixture reaches 300°F.
Once the temperature is at 300°F, remove the pan from the heat and quickly add the butter, baking soda, and vanilla. The mixture will start to foam, but this shows that the reaction is happening (this is a good thing). Immediately pour the mixture into a baking dish. I recommend pouring in a circular pattern to evenly distribute the peanuts.
Use a few forks to spread and dilute the peanut fragments. Let stand until cool. Finally, use your hands, the back of a wooden spoon, or even a few gentle taps with a kitchen hammer to break up the pieces. Appreciate! Store brittle peanuts in an airtight container at room temperature for up to 6 weeks.