Recipe: Perfect Peanut or Pecan Brittle (microwave)

Peanut or Pecan Brittle (microwave). Rub skins away from peanuts (if any remain) using a clean terry towel. Stir in roasted peanuts, and microwave on HIGH for three to five minutes, or until lightly brown. Add butter and vanilla to syrup, stirring.

Peanut or Pecan Brittle (microwave) Mix sugar and Karo syrup together with nuts. Stir until foamy and pour onto a buttered cookie sheet. Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. You can have Peanut or Pecan Brittle (microwave) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Peanut or Pecan Brittle (microwave)

  1. It’s 1 cup of sugar.
  2. It’s 1 cup of peanuts or pecans.
  3. Prepare 1 tbsp of butter.
  4. It’s 1/2 cup of white kayo syrup.
  5. Prepare 1 tsp of vanilla.
  6. Prepare 1 tsp of baking soda.

Allow to cool completely before breaking brittle into pieces. Peanut Brittle Variations: Instead of peanuts you can also add pecans, cashews, hazelnuts or walnuts. Sprinkle them on top of the brittle just a couple minutes after it sets on the pan, they will start to melt from the heat of the brittle and you can spread the melted chocolate over the top. Spray cookie sheet and metal spatula with cooking spray.

Peanut or Pecan Brittle (microwave) step by step

  1. Combine sugar and syrup, microwave on high for 4 minutes..
  2. Stir in peanuts/pecans, microwave for 3 minutes..
  3. Add vanilla and butter, microwave 1 more minute..
  4. Add baking soda and stir..
  5. Pour into buttered baking dish & allow to cool..

Microwave Pecan Brittle is a time-saving twist on a classic candy! Traditional peanut brittle gets an update and a time-saving twist in this simple recipe for Microwave Pecan Brittle! You definitely want to use a roasted peanuts for this homemade brittle recipe. I use canned roasted salted peanuts or Spanish peanuts, also known as redskin peanuts, but you can use roasted almonds, pecans, walnuts, macadamia nuts or whatever roasted nut you like!. If you use Spanish peanuts (the ones with the redskin on them) don't worry about removing the skins.