1. In a 1 1/2 quart casserole dish stir together sugar and syrup. (I have a 2 qt. Pyrex measuring 'cup' that I use!)
2.
Microwave on High for 4 minutes.
3. Stir in peanuts.
4. Microwave on High 3 to 5 minutes, until light
brown.
5. Add butter and vanilla, blending well.
6. Microwave on High 1 to 2 minutes more. Peanuts will
be lightly browned and the syrup very hot.
7. Add baking soda and gently stir until light and foamy.
8.
Pour mixture onto lightly greased cookie sheet.
9. Let cool 1/2 to 1 hour.
10. When cool, break into pieces.
11. Store in air-tight container.
Yields: About 1 lb.
This recipe makes a really great brittle - my favorite version is with cashews!
Almond Brittle
Substitute 1 jar (7 oz) dry roasted almonds for peanuts and 1 tsp. almond extract for vanilla.
Coconut/Almond Brittle
Substitute 1 jar (7 oz) dry roasted almonds for peanuts and 1 tsp. almond extract for
vanilla. Omit butter and add 1 c shredded coconut.
Pecan Brittle
Omit peanuts and add 1 c pecan halves.
Cashew Brittle
Omit peanuts and add 1 c (7 oz) dry-roasted cashews.
