Home > Recipes > Sweet Treats > The Easiest Peanut Brittle Ever!
Pam Anderson| |9 Comments
1 cup raw peanuts
1 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon each: butter and vanilla extract
1 teaspoon baking soda
Spray a 12-inch round pizza pan or other similar size baking sheets with vegetable cooking spray; set side.
Mix peanuts, sugar, corn syrup, and salt in a 2-quart Pyrex measuring cup. Microwave on high power, until nuts are fragrant and syrup is bubbly, stirring after 4 minutes, 7 to 8 minutes depending your microwave’s wattage. Stir in butter and vanilla; continue to microwave on high power until nuts are golden brown, 1 minute longer. Stir in baking soda and then immediately pour onto on prepared pan. Working quickly, spread to desired thickness. Let stand until completely cool, about 30 minutes. Break into pieces. (Can be stored in a tin a couple of weeks—if you can make it last that long.)
About Pam Anderson
Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.
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9 Comments
Janelle Kibbe saysSo excited about this! I’ve been wanting to make peanut brittle, but haven’t gotten around to buying a candy thermometer yet. I’ll be trying this soon!
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Could I substitute honey as an invert sugar instead of the corn syrup here, or would that not work? Just curious, since I’m not a big fan of using corn syrup in my baking, but I’d love to try and make this brittle.
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- Dorothy HaGEN says
Read about the three of you in the USA WEEKEND from our Sunday newspaper. Very intereting. Hope you will send more receipes.
ThanksReply
- carol says
I stopped after workto get the ingredients for black forest oatmeal. Wouldn’t you know they didn’t have the dried cherries in stock. I looked forward to trying it tomorrow morning.
See AlsoHot Chocolate CookiesReply
- Pam says
Hey Carol,
If you can’t find dried cherries, remember what Sharon says in the video–just use cherry flavored dried cranberries. Cranberries would work too.
Happy Cooking!
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Are you kidding me? I have been avoiding making peanut brittle for years because I thought I was going to have to mess around with double boilers and candy thermometers…this is a cinch! Thanks so much for sharing!!!
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- janine says
i am from britian and i love these recipes
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- Becky says
Having never made candy ever, I’m here to tell any skeptics that this really works – and it’s really good. I’ve just finished making 6 batches and needless to say everyone on my Christmas is getting some. It’s definitely worth the cost of buying a 2 quart Pyrex measuring cup if you don’t have one. I’d love to see a video of you pouring it out of the cup onto the pizza pan. A couple of times it set up so fast that I ended up putting it in the oven for a few (very few) minutes to get it to spread out more.
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- Tenley says
Just something I found worked perfect for me. As soon as you stir in the vanilla, pour it out IMMEDIATELY and do not try to spread it. Simply pick up your prepared pan (carefully with potholders) and move the pan around and gently shake to allow the hot mixture to settle out on it’s own to your desired thickness!
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