When I was growing up I could always count on my grandparents making two treats on Christmas Day. My grandfather would make what was in my humble opinion the most delicious homemade treat ever, peppermint ice cream, while my grandmother would make what was in my father’s humble opinion the most delicious homemade treat ever, peanut brittle. Over the years both grandparents made an effort to teach all of us how to create these delights but, in all honesty, I was always terrified to attempt either of them both because they are ridiculously labor intensive and because it would make me really sad to create an end product that didn’t properly do justice to their originals.
Despite my trepidation I decided that I wanted to give peanut brittle a go last Christmas. After discussing my grandmother’s recipe with my mother and being reminded of how absurdly challenging it was to get the peanut brittle to turn out well, I took to the internet. I came across several similar microwave recipes, melded them all together and gave it my best shot, all the while assuming it would be an absolute disaster. But wait…it wasn’t. It wasn’t at all. Somehow my crazy microwave witchery produced peanut brittle of the exact same taste, texture and consistency as my grandmother’s!
Easy peanut brittle in Grandma’s tin, every bit as good as her original recipe.
After making it for a second year in a row and having coworkers, friends, family, and my husband alike all gobble it up I decided it was time to share my creation. I’m warning you now…this is ridiculously easy. It’s so basic I’m actually kind of embarrassed to even be sharing it but you guys, it is SO GOOD! (And, full disclaimer, also SO unhealthy. But you know, treat yo self.)
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1 cup salted peanuts
- 1 tsp butter I used a light olive oil based spread
- 1 tsp vanilla extract
- 1 tsp baking soda
- Butter cookie sheet.
- Combine sugar and corn syrup in a 2 quart glass bowl.
- Microwave sugar and corn syrup on high for 3 minutes until mixture starts to turn slightly yellow and starts bubbling.
- Remove from microwave (careful, extremely hot!) and stir in peanuts.
- Microwave on high for 3 minutes until it is fully bubbling and yellow.
- Remove from microwave and stir in butter and vanilla.
- Microwave on high for 1 minute.
- Remove from microwave and stir in baking soda until mixture is light and foamy.
- Pour onto cookie sheet and spread thinly (or tip cookie sheet back and forth to distribute evenly).
- Allow to cool completely before breaking into bite size pieces.
It is important to note that every microwave is different. Newer microwaves will require less cook time than older ones. Keep an eye on your bowl each time it goes into the microwave to ensure that it doesn't over cook (you don't want it to turn too golden brown) or overflow. I have been lucky with these cook times but have read a bunch of reviews from people who had to try the recipe a couple of times before they got the timing right.