One thing that I like to make each Christmas is Peanut Brittle. It's easy to make and makes a nice hostess gift if you are invited out. I have never had anyone turn their nose up at a pretty little box of it yet!
Making it in the microwave takes all the guess work out of it. It goes together easily and always turns out. I have never had it fail. Just be sure to check it frequently and if you think it is getting too brown, stop. It should never be more than a golden brown.
It's made in less than 10 minutes, and that is 10 easy minutes where you aren't standing laborously over a stove, stirring and watching. The microwave does all the work. The only thing you need to be careful of is that you use a glass bowl that is truly microwaveable safe and that you use oven mits taking it out of the microwave. Glass conducts heat very well and this is candy. Candy is hot.
Also be very sure to take great care in handling the sugar mixture, once again . . . it's really hot and it will stick to your skin, so do please be very careful. I would hate for anyone to get burnt badly.
This year I added a chocolate dip to mine . . . if there is anything that tastes better than homemade peanut brittle . . . it's homemade peanut brittle dipped in chocolate. Semi sweet chocolate flavoured with peanut butter.
Oh baby. This is good. I may have to make another batch to give away! This first batch seems to be shrinking rather quickly. Oh I do so love the Holiday Season, don't you!
*Chocolate Dipped Peanut Brittle*Makes about 1 1/2 poundsPrintable Recipe
The evil twin sister of Peanut Brittle. Easier to make than you suppose! Even easier to indulge in. Moreish.
200g white sugar (1 cup)175g of golden syrup (1/2 cup light corn syrup)1 TBS butter325g of salted roasted peanuts (2 cups)1 tsp bicarbonate of soda (baking soda)1 tsp pure vanilla115g semi sweet chocolate, chopped (4 ounces)45g creamy peanut butter (1/4 cup)
Line a large baking sheet with foil. Butter the foil well. Set aside.
Stir the sugar and golden syrup together in a large glass microwaveable bowl, Microwave on high for 5 minutes, stopping to stir it halfway through the cooking time. Stir in the butter and peanuts. Return to the microwave and cook on high another 3 to 4 minutes, until a golden brown. (Don't let it get too dark) Remove from the microwave and stir in the soda and vanilla. Don't worry, it will foam up quite a bit. That is what makes it light. Carefully spread this mixture out over the prepared baking sheet, trying to spread it as thin as you can. Allow it to cool completely.Once it is cool, break it into pieces.
Place the chocolate pieces into a smaller microwaveable bowl. Cook on high for 1 to 2 minutes, until the chocolate melts when stirred. Stir in the peanut butter until it melts. Dip half of each piece of peanut brittle into the chocolate, scraping any excess off on the edge of the bowl. Place on a wire rack to set. Alternately you can let it set in the refrigerator.
Note: If you are not fond of chocolate and peanut butter, then just leave that final bit out and just make the brittle. Store in an airtight container.
