I have been making this brittle for years. In fact, I’ve made it more times than I can count for gifts for teachers, friends and neighbors.teachers. This was Greg’s grandmother’s recipe and it’s the best brittle I’ve ever had. I usually make the pecan brittle, but the peanut version is included too.
I’ve had the adjust the cooking times every time I move. In fact, I’ve got the cooking times noted on my recipe. In Florida it was syrup, salt, and sugar…4 minutes; add pecans…3 minutes; add butter/vanilla…1 minute, follow remaining instructions. Your cooking times will depend on the microwave wattage. Start watching the brittle after you add the pecans. If it’s still white it is not ready. It needs to be a light caramel color, but it does not take long to go from white to light caramel. The baking soda is the key to making the candy airy. I pour my brittle into the prepared pan and I do not spread it. I allow the brittle to cool the way that it goes into the pan. I have a 9 x 13-inch baking pan with short sides that I use for this recipe. It does not fill the pan completely and the short sides keep it from spreading too thin.
- 1 c. pecans
- 1 c. sugar
- ½ c. light corn syrup
- ⅛ tsp. salt
- 1 tsp. butter
- 1 tsp. vanilla
- 1 tsp. baking soda
- In 1½ quart microwave safe dish combine sugar, syrup, and salt. Cook on high for 4 minutes. Add pecans, stir well and microwave on high for 4 minutes. Stir in butter and vanilla, microwave 2 minutes longer on high. Add baking soda and quickly stir until light and fluffy. Immediately pour onto prepared pan. When cool, break into small pieces. Store in airtight container.
Omit pecans and use 1 c. raw peanuts.
In 1½ quart microwave safe dish combine peanuts, sugar, syrup, and salt. Cook on high for 8 minutes, stirring well after 4 minutes. Stir in butter and vanilla, microwave 2 minutes longer on high. Add baking soda and quickly stir until light and fluffy. Immediately pour onto prepared pan. When cool, break into small pieces. Store in airtight container.