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Old 11-22-2015, 10:07 AM   #1
ncredbird
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Microwave Peanut Brittle - So Easy Your Going to Hate Me

My daughter has been begging me to come up with a peanut brittle recipe to surprise her husband who was recently diagnosed with diabetes. I have tried several of the posted recipes for peanut brittle here on the recipe board and have had poor results either with burning or stickiness so I decided to improvise on my old family favorite using LC ingredients. This worked perfectly for me and was very fast and easy. I have no idea what the finished weight of the recipe is as my husband and I started running our quality control tasting before I thought to weigh the finished product. Here is my take on Microwave Peanut Brittle.



* Exported from MasterCook *

Microwave Peanut Brittle

Recipe By :Ann Key
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine in a microwave safe mixing bowl: -- I used an 8 cup pyrex measuring cup
1 cup polydextrose
1/3 cup water -- + 1 Tablespoon
4 squirts liquid Splenda -- to your desired sweetness, (original amount was 1/3 cup equivalent sweetener)
1/2 teaspoon salt
8 ounces Spanish peanuts -- raw
Measure and set aside:
1/2 teaspoon baking soda -- heaping
1 teaspoon vanilla
1 tablespoon butter

Prepare 2 pieces of parchment paper by spraying lightly with Pam.

Combine polydextrose and water stirring until lump free. Add Splenda, salt, and Spanish peanuts. Microwave on high for 10 minutes stirring two or three times during cooking.

Remove from microwave and add the reserved soda, vanilla, and butter. (I measure them into a custard cup and dump them all in at once.) Your peanut mix will be very thick and stirring these in won't be easy but do the best you can quickly.

Quickly pour molten liquid onto one of your prepared pieces of parchment paper smoothing as much as possible. Place second piece on top of hot peanut mixture and press with a rolling pin to obtain a single thickness of peanuts. Do not touch! Allow to cool completely before eating.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 8g Fat (47.8% calories from fat); 4g Protein; 15g Carbohydrate; 13g Dietary Fiber; 2mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

NOTES : You may want to use some Toriani or Da Vinci flavoring as part of your liquid for some extra flavor in the brittle but I don't know what effect it may have on the browning point of the candy.
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Old 11-22-2015, 10:13 AM   #2
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That's my kind of recipe, quick and dirty!

Can't do it because of the poly-d but it sure looks GOOOD. Nice work!
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Old 11-22-2015, 11:27 AM   #3
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Another photo to show that it is actually brittle not sticky
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Old 11-24-2015, 02:31 PM   #4
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Yummo, thks for the pics.
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Old 11-16-2017, 07:52 AM   #5
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I wanted some "beer nuts" for a party we were going to, so I took this recipe, but increased the nuts to three cups.

I subbed torani caramel syrup for the water, increased the nuts to three cups, doubled the salt, and slightly increased the cooking time.

They disappeared like magic at the party!

Here is the recipe with my changes

Combine in a microwave safe mixing bowl: -- I used an 8 cup pyrex measuring cup
1 cup polydextrose
1/3 cup + 1 Tablespoon Torani Caramel syrup
4 squirts liquid Splenda -- to your desired sweetness, (original amount was 1/3 cup equivalent sweetener)
1 teaspoon salt
3 cups Spanish peanuts -- raw
Measure and set aside:
1/2 teaspoon baking soda -- heaping
1 teaspoon vanilla
1 tablespoon butter

Prepare 2 pieces of parchment paper by spraying lightly with Pam.

Combine polydextrose and caramel syrup stirring until lump free. Add Splenda, and salt, and microwave two minutes until foamy. Stir to make sure all Poly D is dissolved and there are no lumps. Add the Spanish peanuts. Microwave on high for 10 minutes stirring two or three times during cooking.

Remove from microwave and add the reserved soda, vanilla, and butter. (I measure them into a custard cup and dump them all in at once.) Your peanut mix will be very thick and stirring these in won't be easy but do the best you can quickly.

Quickly pour nuts onto one of your prepared pieces of parchment paper smoothing as much as possible. Place second piece on top of hot peanut mixture and press with a rolling pin to obtain a single thickness of peanuts. They will be pretty well separated into coated single nuts instead of brittle. Do not touch! Allow to cool completely and they should easily break into individual nuts with just your fingers to break up any clusters.
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Old 11-16-2017, 02:04 PM   #6
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Could I sub vita fiber for the polydextrose in this recipe? I have A LOT of vita fiber.
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Old 11-16-2017, 02:48 PM   #7
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If it will cook to hard crack stage, like sugar, you should be able to substitute it.
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Last edited by sbwertz; 11-16-2017 at 02:51 PM..
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Old 11-17-2017, 04:09 AM   #8
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Thank you Sharon!
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Old 11-17-2017, 11:38 PM   #9
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thanks to both of you gals for this great recipe.
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Old 11-18-2017, 06:33 AM   #10
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I made Sharon’s version yesterday. Omg. This is delicious. We had guests over and everyone loved it. In fact they asked to take some home. I really didn’t want to but I did.
Thanks for this great keeper recipe.
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Old 11-22-2017, 11:26 AM   #11
sbwertz
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I used some of these "beer nuts" in my LC trail mix this year. Toasted pecans, almonds, and walnuts, some sugar free M&Ms, and the beer nuts. For my husband, I added some sugar free coconut, but I'm allergic to it, so not in mine.
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Old 11-24-2017, 05:08 PM   #12
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Does anyone know if I could do this on the stovetop?
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Old 11-24-2017, 06:52 PM   #13
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Quote:
Originally Posted by sammienrosie View Post
Does anyone know if I could do this on the stovetop?
Cook it to 315 on a candy thermometer to reach hard crack.
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Old 11-24-2017, 07:06 PM   #14
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OK, thanks.
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