1 c. white sugar
1/2 c. white corn syrup
1 c. salted peanuts (without skins)
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Stir together white sugar and corn syrup in 2-quart bowl, microwave on High for 4 minutes. Add 1 cup salted peanuts (without skins) unsalted is also fine. Stir well, microwave on High for 4 minutes. Add 1 teaspoon butter and 1 teaspoon vanilla. Stir well. Microwave on High for 1 1/2 to 2 minutes. Add 1 teaspoon baking soda. Stir gently until light and foamy. Pour mixture at once onto buttered cookie sheet, cool 1/2 to 1 hour. HINTS: A 2-quart pitcher is very easy to handle for the peanut brittle, as you do not have to tough the bowl at all with a handle. A bowl will become very hot. If you use a wooden spoon you may leave it in the bowl or pitcher while cooking for easier stirring. I use a Pyrex two-quart pitcher for both of these recipes.

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