Introduction: Edible Chemistry From the Microwave!

With this instructable you can do some semi-complex chemistry in your very own kitchen with this simple recipe MICROWAVE Peanut Brittle. It's delicious, simple, and educational! If you don't like learning, ignore the science part, because this is fun and DELICIOUS!

Warning: WILL CONTAIN NUTS! (duh!)

Step 1: Ingredients

You Will Need:
1 cup sugar
1/2 cup corn syrup (preferably light)
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Step 2: Step 2

Combine the sugar, corn syrup, peanuts, and salt in a 2 quart microwavable bowl. Sorry, no picture of adding salt.

Step 3: Step 3

Microwave this on high for 8 minutes. Take it out half way through (4 minutes) to stir and put it back, stirring afterwords. Add butter.

Step 4: Step 4

Microwave again for 2 minutes (on High) and add the baking soda and vanilla. Stir until light and foamy.

Step 5: Step 5

Spread you mixture on a BUTTERED Cookie sheet as thinly as you can. Be sure to soak your bowl in warm (and preferably soapy) water to make it easier to clean.

The Science: The baking soda reacts with the other ingredients to harden it.

Comments

author
FOS+builder made it!(author)2012-02-01

don't play with microwaves

author
Ms.Packers made it!(author)2012-03-01

yes eventhought it is fun it is really danourouse

author
sherrycayheyhey made it!(author)2011-11-14

your comment on the main picture is great :)

author
Kiteman made it!(author)2008-09-28

Does it have to be corn syrup? Would golden syrup be a suitable substitute?

author
jrh065 made it!(author)2011-11-10

I'll bet any syrup will do so long as the water content is low enough. Either way you should be able to cook the water out.

author
wiredcur made it!(author)2011-02-22

One effect the corn syrup has which the golden syrup may or may not have is to help keep the sugar crystals dissolved and make the candy smoother.

author
Lithium+Rain made it!(author)2008-09-28

Hmm, what do I know, but I'm guessing sugar water, boiled down to make a sticky syrup, might work just as well.

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oldanvilyoungsmith made it!(author)2009-05-14

I did it for 8 and it came out black! help?

author
imshanedulong made it!(author)2009-06-03

It could be you have a more powerful microwave!

author
oldanvilyoungsmith made it!(author)2009-04-10

not much science, but looks good! can't wait to try it. oh yeah, how long does it take to cool?

author
imshanedulong made it!(author)2009-04-11

I just left it in the fridge for an hour or two!

author
hacedor made it!(author)2009-03-29

This stuff is super good. I have made it before and was thinking of posting it when I figured out it was already posted.

author
killerjackalope made it!(author)2008-09-28

What in god's name do you call that monstrosity?

author
Kaiven made it!(author)2008-10-18

is this peanut brittle?

author
killerjackalope made it!(author)2008-10-18

Yes but not as we know it...

author
Kaiven made it!(author)2008-10-18

What is in peanut brittle besides peanuts?

author
red-king made it!(author)2008-11-14

...brittle =P

author
Sandisk1duo made it!(author)2008-12-30

lol times two!

author
tubbychick3n made it!(author)2008-11-14

lol.

author
imshanedulong made it!(author)2008-10-27

Read and find out!

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ticky2143 made it!(author)2008-10-24

its peanut brittle

author
Phil+B made it!(author)2008-09-28

I made good peanut brittle on a stovetop with a pan when we lived in Ohio. The wintertime humidity was low. I tried a microwave recipe in the summer while we were visiting Tennessee. The humidity was much higher and the peanut brittle never got hard. Humidity is a variable that will greatly affect the results.

author
wasabi32746 made it!(author)2008-09-28

I do this all the time, just be careful after you microwave the stuff. It turns basically into napalm, you get it on you its going to stick and burn you.

About This Instructable

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Bio: I'm a teen aged geek living in Nova Scotia, Canada. I feel safe giving this information because I live near another Shane Dulong. Normally ... More »
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