Av *loves* peanut brittle (I like peanuts but not peanut brittle), so when I was flipping through the December issue of the Martha Stewart Everyday Food magazine, I noticed they had what looked like a super-simple recipe for it.
I asked Av to stay out of the kitchen for thirty minutes so I could make him a little surprise – enough for him munch on and to share at the office (as it turns out, his dad likes it so he got half!).
Here’s the recipe for peanut brittle:
1-1/2 c. sugar
1/2 c. light Karo syrup
3/4 tsp. salt
2 tbsp. butter
1-1/2 c. peanuts (or the recipe says you could use mixed nuts if you like)
splash of vanilla extract
1/4 tsp. baking soda
I took a sheet of parchment paper, put it on a baking sheet, then rubbed butter all over the parchment paper so that the peanut brittle would be sure not to stick. The recipe in the magazine says to use non-stick cooking spray on a plain baking sheet, but I think I like my method a little better (I don’t like those sprays).
In a bowl, stir together the sugar, salt, and Karo until it’s mixed really well, then microwave on high for four minutes. At that point, add in the butter and nuts and stir really well again – then microwave another 4-5 minutes (mine was perfect at 4-1/2 minutes) – it will look a little brown on the top, then as you stir the mixture it will turn a really pretty shade. Take it out of the microwave (carefully – it’s super-hot) and add the vanilla and baking soda, mixing really well. Pour it as soon as it’s all mixed together into your baking sheet. I didn’t need to use a spoon or spatula or anything to spread it out, it was so hot that it sort-of did that all on its own. The brittle takes about 20-30 minutes to harden, then it’s ready to be broken up into pieces and to be eaten. Av *loved* it!