With a few free minutes this afternoon, it was the perfect chance to make it. In less than 10 minutes time, this candy was cooling on the counter! This candy was so easy to make and completely delicious, I couldn’t resist squeezing in one more candy recipe this year. (And don’t give all of this peanut brittle away too quickly, I have an awesome use for a few pieces of the candy tomorrow!!)
You can crush up the peanut brittle and create a tasty treat of Peanut Brittle Ice Cream. COOK’S NOTE: I had trouble finding roasted and salted Spanish peanuts in my grocery store, so I wound buying raw Spanish peanuts. I roasted them in the oven for a few minutes (just toss them onto a dry pan and let them roast until fragrant) and I added a pinch of salt to the recipe when I added the peanuts to the candy. The peanut brittle works great both ways. Easy Microwave Peanut Brittle recipe lightly adapted from The View from Great Island Yield: 8-12 servings 1 cup sugar ½ cup light corn syrup or brown rice syrup 1 tablespoon butter 1 cup Spanish peanuts, roasted and salted 1 teaspoon vanilla extract 1 ½ teaspoon baking soda Heat the oven to the lowest setting. Line a large baking sheet with parchment or a silicone mat and place it in the oven to warm. Stir together the sugar and syrup in a large glass bowl and microwave for 3 minutes. Stir again and cook an additional 3 minutes. Stir in butter as it melts and then stir in the peanuts. Cook an additional 2 minutes. Stir in the vanilla and baking soda. Quickly pour the mixture onto the lined baking sheet. Spread the candy as flat as possible with a spatula. (Lightly buttering the spatula will help make it easier to spread.) Let the candy sit at room temperature until it hardens, about 20-30 minutes. Break into pieces and store in an airtight container at room temperature for 2-3 weeks. Enjoy! ONE YEAR AGO TODAY: Nantucket Christmas Cranberry PieTWO YEARS AGO TODAY: Pulled Pork Carnitas
