2 Minute Peanut Brittle Recipes

TWO MINUTE PEANUT BRITTLE

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

2-MINUTE PEANUT BRITTLE

Steps:

• In microwave safe bowl, microwave about 2 minutes or till caramels are melted.
• Stir till smooth
• Fold in nuts.
• Pour on a sprayed cookie sheet and with back of spoon spread as thin as possible.
• Cool; break into pieces.

PEANUT BRITTLE IN A JIFFY

Steps:

• Mix the sugar and corn syrup well in at least an 8-cup microwaveable dish (It's easier if you have something with a handle on it).
• Microwave on high for 3-1/2 minutes, stirring after the first two minutes.
• Add peanuts to sugar and syrup mixture and microwave on high for 4 minutes, stirring at two minute intervals.
• Add vanilla and butter, stir, and return to microwave for 1 minute on high.
• Remove from microwave and stir in baking soda (it will bubble up here, hence the 8 cup container!!).
• QUICKLY pour onto lightly greased cookie sheet and cool in fridge for 15 minutes.
• Break apart and store in airtight container.

5 MINUTE PEANUT BRITTLE

Steps:

• Spray cookie sheet with butter spray. In microwave bowl, microwave caramels till bubbly(1-2 minutes depending on your oven).
• Take out, stir, and add peanuts.
• Quickly pour on cookie sheet. You can spray hands or back of spoon to press this thinner if you wish. Let cool. Break into pieces. HmmmGoood.

TWO MINUTE PEANUT BRITTLE

Steps:

• Coat a cookie sheet with nonstick cooking spray. Set aside.
• Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

PEANUT BRITTLE

Steps:

• Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly).
• Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks.

SALTED PEANUT AND CARAMEL MATZO BRITTLE

Steps:

• Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
• Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
• In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
• Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
• Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
• Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.