recipe by Lori Ross
My mother made nut brittle on the stove top using a candy thermometer. I like the ease of the microwave oven. The goal of the brittle is to cook it to hard crack stage and spread it as thin as possible on the baking pan so that you have thin, crackly brittle. You can use any type of nut, but I like pecans and walnuts best.
While all microwave ovens are different, the following recipe (using minimum times) works in both my boat and home microwave ovens which cook very “hot” on high. If your microwave oven is not very “hot”, cook brittle the maximum time listed below. Be careful not to burn yourself on the hot sugar mixture (I do it every time I make this!).
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp salt
2 cups pecan, walnut, peanut or cashew pieces
1 tsp butter or margarine
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp baking soda
In a greased 2-quart microwave safe bowl, mix sugar, corn syrup and salt and cook on HIGH for 2 to 3 minutes until boiling, then cook an additional 3-4 minutes.
Stir in nuts, butter, vanilla extract and cinnamon. Cook for 2 minutes more. Take carefully out of microwave and immediately add baking soda and stir until brittle is light and foamy. At this point the brittle will be very thick and sticky. Quickly pour brittle onto greased (aluminum foil covered) cookie sheet and spread as thin as possible. Cool and break into pieces. Store in airtight container.