Microwave Peanut Brittle,Easy microwave candy recipe (2024)

FAQs

How to make peanuts in the microwave? ›

Microwave oven roasting: Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. Microwave for 2 1/2 minutes; stir, microwave 2 1/2 minutes longer.

In theory, it's a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that's off putting to say the least. My version of peanut brittle is ridiculously simple to make, and leaves out the baking soda.

Once your peanut brittle has fully cooled and set, break it into pieces and store in an airtight container. It's best kept at room temperature in a cool, dry place, away from any moisture. Brittle loves to soak up moisture, making it chewy. If you notice it getting sticky, it's likely exposed to too much humidity.

It's so important because if you cook your brittle much beyond the 300 degree F point, it could burn, and if you don't cook it long enough, the peanut brittle won't set as hard and be more sticky and chewy than crunchy and, well, brittle. Be ready to move quickly once the temperature reaches 300 degrees F.

For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. Season to taste. Peanuts will be crisp when cool.

For a 1200W microwave: microwave the peanuts for the following times, mixing after each time: 2:30 minutes, 2 minutes, 1:30 minutes, 30 seconds. At the end, the peanuts should be toasted and fragrant.

Should you refrigerate peanut brittle? Store the brittle in an airtight container at room temperature for up to 1 month to maintain the crisp. Moisture in the refrigerator would soften the brittle.

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky. A thermometer is an accessible and inexpensive way to monitor temperature and ensure properly cooked brittle. Make sure your baking soda is fresh and active.

As mentioned in “how to make peanut brittle”, it's very important to move fast after the peanuts and baking soda are mixed in. If not, the peanut brittle will turn out too thick and clumpy. Don't play the guessing game and use a candy thermometer instead. This will ensure your peanut brittle turns out perfectly golden.

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

Why is my peanut brittle like taffy? ›

Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden. From internet: Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it.

Frequently asked questions. Why does my homemade peanut brittle stick to my teeth? This is because you did not cook it long enough in the microwave. If the texture of the peanut brittle is sticky, and not crunchy, this means that you need to cook the mixture longer, until it reaches 300°F.

To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.

She found that by boiling the peanuts before roasting them, that the peanuts acquired a firmer and crunchier texture that my Dad prefers. The peanuts are then slow roasted in the oven for a couple of hours, before letting them sit in the oven overnight with the heat turned off.

I've learned that brittle is better when made on a cool, dry day. When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air.

Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for the first 5 min.

Soak peanuts in hot boiling water for 2 to 3 hours before cooking to soften them. In the past, I boiled them without any prior soaking and they turned out slightly crunchy despite simmering them for nearly 2 hours on the stovetop.

Roasting peanuts involves a lot of waiting. The peanuts must be soaked in a salty brine long enough for the flavor to reach the “nu*t” itself. Once brined, the peanuts must dry before roasting.

Place the peanut butter in the microwave, and heat it for 30 seconds. Once the 30 seconds is up, stir the peanut butter to makes sure it's melting evenly. Place the peanut butter back in the microwave for another 30 seconds, and stir again. This will probably take a few rounds to get to your desired consistency.