(Is it just me, or does this piece of brittle look like a reversed Minnesota?)
When I made the Peanut Brittle Caramel Crunch Ice Cream Pie the other night, I opted to make my own peanut brittle. This was partly because I feel compelled to do such things, partly because I wanted to have some left over, and partly because this recipe is so incredibly easy.
It may not be traditional, but it is fast and the results are incredible. I have no idea where I got this recipe – all I know is that I copied it out of one of my mom’s recipe books after eating it at her house. All you need is a bowl, a spoon, a baking sheet, and a microwave. Oh, and an oven mitt. You’ll definitely want one of those.
Makes about 1 pound
1 1/2 cups unsalted dry roasted peanuts
1 cup sugar
1/2 cup light corn syrup
pinch of salt
1 tbsp. butter
1 tsp. vanilla
1 1/4 tsp. baking soda, measured into a small bowl
Butter or spray baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup, and salt. Microwave on high until mixture bubbles vigorously, about 6 minutes. Using and oven mitt, remove mixture and stir in vanilla and butter. Return to microwave for another 2 minutes. Again using oven mitt, remove bowl from microwave. Working quickly, add baking soda to candy and stir briskly – mixture will foam. Immediately pour onto prepared sheet and spread as thinly as possible with the back of the mixing spoon or a spatula. Let stand until cool, 30-45 minutes. Break into pieces.