Prep Time: 5 mins Cook Time: 9 mins
1 cup sugar
1/2 cup light corn syrup
1 1/2 cups raw peanuts
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
Line a large baking sheet with aluminum foil, and spray with nonstick cooking spray. Set aside.
In a large microwave-safe glass bowl, stir together sugar and corn syrup.
Microwave the mixture 4 minutes. The sugar will boil. Carefully add peanuts and butter; use a heatproof utensil to stir to combine.
Return bowl to the microwave and cook an additional 3 to 5 minutes or until caramel colored. The mixture will need to reach 300-310 F, the hard crack stage.
Remove from microwave. Add vanilla and baking soda, and stir quickly to combine. The mixture will foam up. Stir just enough to get all the baking soda combined, but don’t over stir. The foam gives the brittle a lighter honeycomb texture. Stirring too much will work out all those bubbles.
Quickly and carefully pour mixture onto the prepared pan. Use a silicone spatula sprayed with nonstick cooking spray to spread brittle evenly. Allow to cool completely before breaking into pieces. Store in an airtight container.
Stacey’s Recipe Notes
Different wattage microwaves take varying amounts of time. I used a 1650-watt microwave to develop this recipe. This variance will happen in the last cooking after you’ve added the peanuts and butter. I recommend having a candy or instant-read thermometer to ensure the sugar mixture gets to 300-310 F. This hard crack stage in candy making will give you the crunchy sugar texture you want.