From all of us at The Protocol School of Texas (all both of us!), we wish you our sincerest holiday greetings. I am personally grateful for your support this past year through thoughtful tweets, gracious comments and friendly emails,
It is my hope that you are spending the holidays with those you most cherish. When I think of the holidays I think of holiday gatherings with friends, family and great food. One of my favorite treats is Microwave Peanut Brittle. The blog picture is my own, made from this recipe. I’d love to share it with you. Happy holidays and I look forward to a great 2013 with you!
Microwave Peanut Brittle (courtesy of Real Simple Magazine)
Makes 24 pieces| Hands-On Time: 10m| Total Time: 45m
- nonstick cooking spray
- cup sugar
- light corn syrup
- kosher salt
- roasted salted peanuts
- unsalted butter
- pure vanilla extract
- baking soda
- Spray a large rimmed baking sheet with cooking spray, line with a piece of parchment paper, and spray the paper. Spray a metal spatula as well.
- In a large microwave-safe bowl, stir together the sugar, corn syrup, and salt until smooth. Microwave the sugar mixture on high until it is bubbling, 2 to 4 minutes. Mix in the peanuts and butter and microwave on high until the mixture has thickened and is a pale golden color, 3 to 5 minutes more.
- Remove the peanut mixture from the microwave and stir in the vanilla and baking soda. (Be careful, as the mixture will bubble up.) Immediately pour the mixture into the prepared pan, spreading it with the prepared spatula. Let stand until hardened, 20 to 30 minutes. Lift the brittle off the parchment and break into 2-inch pieces.
- Storage suggestion: Keep the peanut brittle at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
Visit Real Simple for the full recipe.