Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Here is my very favorite 1/8 t Salt (I omit this if using
-peanut brittle recipe...It -canned, salted nuts)
-is quick, 1/2 c White Karo syrup
Easy, microwaved and I have 1 t Butter
-never had it fail. 1 t Vanilla
1 c Peanuts 1 t Baking soda
1 c Sugar

Mix peanuts, sugar and salt in syrup in a rather deep glass dish that
can be used in the microwave. Cook on HI 4 minutes. Stir, then cook 4
more minutes on HI. (my microwave is 650 watts) Remove from oven and
add butter and vanilla. Stir and cook 2 more minutes on HI...Remove
and add baking soda. Stir and pour onto foil lined cookie sheet.
Spread it thin and when cooled break into pieces. (I prefer raw
peanuts for this as I don't like a lot of salt but some folks like
the canned salted ones best...It's just a matter of taste and won't
affect the recipe)
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Peanut Brittle (Sandi Hammond) 1 c sugar 1/2 c light corn syrup 1 1/2
c roasted, salted peanuts 1 Tbsp butter 1 tsp vanilla 1 tsp baking
soda Lightly butter a large teflon cookie sheet. Combine sugar and
syrup in a 2 quart batter bowl (be sure you have a large bowl,
preferrably with a lip.) Cook on high 5 minutes. Stir in peanuts.
Cook 3-5 minutes on high, stirring after 3 minutes until syrup turns
light brown. Stir in butter, vanilla and soda and it will become
light and foamy. Pour onto a large teflon coated cookie sheet.
Spread about 1/4 inch thick. When cool, break apart.
**************************************************************** From
Mark Gilbride: He uses 1 c raw peanuts Butter a cookie sheet. Combine
sugar, peanuts, corn syrup, and salt. Cook on HIGH for 7 minutes,
stirring about half way through. Add vanilla and butter. Cook on HIGH
for 1 1/2 - 2 minutes. Stir in baking soda. Pour onto cookie
sheet......Then with buttered fingers quickly pull the mixture to a
thin state and allow to cool/harden.
****************************************************************
Peanut Brittle (Pat Stockett) I used this recipe one year and liked
it so well that I gave some out for gifts. I made some batches with
cashews. I don't own a candy thermometer. I found it foolproof. 1 c
sugar 1/2 c light corn syrup Dash of salt 1 to 1 1/2 c shelled raw
peanuts (I used unsalted roasted) 1 Tbsp butter 1 1/2 tsp baking soda
1 tsp vanilla Grease baking sheet heavily. Combine sugar, corn syrup
and salt in a 3-quart casserole. Stir in peanuts. Microwave at HIGH
(100%) until light brown, 8 to 10 minutes, stirring once or twice.
Stir in remaining ingredients until light and foamy. Quickly spread
on greased baking sheet. Spread as thin as possible for brittle
candy. Cool, break into pieces. Makes about 1 pound Sharp Carousel
Convection Microwave Cookbook COURTESY OF THE HOMESTEAD (615)367-4410

Submitted By MARGE CLARK On 10-25-94

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