Peanut brittle is one of the oldest American confections, rooted in the nut-and-syrup traditions of the 19th century. Patty Hykes’ version takes the shortcut that changed holiday candy-making in the 1980s: the microwave. The baking soda stirred in at the end reacts with the hot syrup instantly, foaming and aerating it into the light, porous, shatter-crisp texture that defines good brittle. You have to work fast — it sets quickly.
Ingredients
1 c sugar
½ c light corn syrup
Dash of salt
¾ c shelled raw peanuts
1 Tbsp margarine
1½ tsp baking soda
1 tsp vanilla
Instructions
Spray a large baking sheet generously with cooking spray and set aside.
In a 3-quart microwave-safe casserole dish, combine the sugar, corn syrup, and salt. Stir in the raw peanuts.
Microwave on HIGH for 8–10 minutes, stirring once or twice, until the mixture is light golden brown.
Remove from the microwave. Working quickly, stir in the margarine, baking soda, and vanilla all at once. The mixture will foam up — stir just until light and fluffy.
Immediately pour onto the prepared baking sheet and spread as thin as possible.
Cool completely until hardened, then break into pieces.
Store in an airtight container at room temperature.
The baking soda moment: When you stir in the baking soda, it reacts with the hot syrup to create thousands of tiny bubbles — that’s what makes brittle light and crispy. Stir just until foamy and spread immediately. Don’t overwork it or the bubbles will collapse.
Microwave wattage: Start checking at 7 minutes. The brittle should be light golden brown — if it smells scorched, it’s gone too far.
