Microwave Peanut Brittle - Help, Please

[KimK]

I made a batch of microwave peanut brittle following one of the recipes posted here (but now I can't find it!). It calls for micrwaving the sugar and corn syrup for 4 minutes, adding peanuts, cooking some more, adding vanilla & butter, cooking one more minute, then adding baking soda and pouring onto a pan.

I think I followed everything to the letter, yet the brittle came out very chewy and sticky.

Any ideas how I can make a better batch?

Thanks.

[HARRYET]

KimK,

can't help but, the recipes are on the "holiday candy" thread, on page 3, or 4 depending on how active this board is today!
good luck, Ann

[Karen from VA]

Kim, it sounds like you probably didn't cook it long enough. It should turn a deep golden color. I cook my sugar, syrup and raw peanuts for a total of 7 minutes, stirring every 2, then adding the butter and vanilla and cooking another minute before stirring in the baking soda and pouring out on the pan. I don't know where you live, but someone on the Holiday Candy thread mentioned that high humidity can also greatly affect the candy. I think I had "chewy" brittle only once and I know it was because I didn't cook it long enough.
Karen

[Peggy]

Kim,

I just answered your e-mail. I will post this here for other users. Microwaves are all different depending on the wattage of your oven. I agree with Karen...it didn't get hot enough. The mixture should be at about 290 degrees (on a candy thermometer) before adding the butter and baking soda. That is the "hard crack" temperature for homemade candy. If you make it again, check the temperature to be sure it gets hot enough.

Peggy

[beck]

I tried this recipe a couple of years ago.
The first time I tried it it turned out great. The second time I had the same bad results as you. I couldn't figure out what I did wrong either so I threw the recipe away
because I thought it was a waste of good nuts.(My recipe called for cashews instead of
peanuts.)The second time my baking soda didn't "foam" when I put it in. Is that because it wasn't hot enough? I may try this recipe again if I thought I could get good results because my husband loves this candy!

[Peggy]

beck,

I'm not so sure that the temperature was the issue in your cause. Had your baking soda been in the cupboard for awhile? Someone posted a time frame as to how long baking soda is good. That might have been them problem. Candy making can be very fickle!!

Peggy

[beck]

Hi Peggy

I thought of that at the time that that may
be the problem. I guess it would pay to buy a new box of soda to make this recipe.

Thanks, beck

[phantomcg]

A quick question for those of you who have made the peanut brittle before..... Instead of buttering a cookie sheet could you use wax paper in place of the butter?

Thanks,

Cheryl

[KimK]

I think wax paper would probably stick to the peanut brittle - I wouldn't try it. I always use butter when making traditional (stove top) peanut brittle. You may wish to try non-stick spray.

[phantomcg]

Kim:

Thanks for responding. I wasn't too sure about the wax paper idea, but figured it couldn't hurt to ask. I'll just stick with the butter. I hope to make a batch of this over the weekend.

Cheryl

[Karen from VA]

I've always greased my non-stick pan with butter before pouring on the peanut brittle. But just on a whim, when I made it last week, I used cooking spray and what a difference it made!! The candy was so easy to spread/pull thin. My theory is that the peanut brittle absorbs the butter somewhat, but not the cooking spray. Try it, I think you'll see what I mean.
Karen