Microwave peanut brittles for chocolate lovers
Unbelievably easy to make, these chocolate covered microwave peanut brittles are irresistibly light with satisfying crunch. No candy thermometer, no fuss! The only reason I keep margarin in my fridge... THESE out-of this-world amazing peanut brittles! And I'm totally ok with that. Remember, I shared the easiest peanut brittle recipe earlier this year? The one that's made in less than 10 minutes. In a microwave!
Well, that awesome peanut brittle is now dressed in luscious double chocolate coat!
Drooling yet? Because I can hardly control myself looking at these photos.
The original recipe from my mother-in-law's friend, Leo, was fantastic! But with layer of chocolate, it's DANGEROUS!
Knowing myself well, I sent these suckers off to the ranch as soon as I finished shooting them. The last thing I want is to consume an entire batch of peanut brittles, while trying to lose the last 5 pounds from the pregnancy! (Imagine, they're still hanging around...Ugh)
Anyway, my father-in-law raved about the chocolate upgrade. He was already a fan of Leo's original brittles as we all are. And mother-in-law requested 4 batches for church holiday bake sale. She loved the pretty swirl. And who wouldn't, right?
Not including step-by-step photos this time, because you can find it right here.
Chocolate Covered Microwave Peanut Brittles
Unbelievably easy to make, these chocolate covered microwave peanut brittles are irresistibly light with satisfying crunch. No candy thermometer, no fuss!
yield: 1 POUND
1 cup dry-roasted peanuts
1 cup (200gr) sugar
1/8 teaspoon salt
½ cup light corn syrup
1 tablespoon margarin*
1 teaspoon pure vanilla extract
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
¼ cup white chocolate chips
-First check your microwaves power. The time directions in this recipe for microwaves with 1000Watts.
-Measure and prepare all the ingredients before moving forward.
-Spray a baking sheet with non-stick spray.
-In 1-quart microwave-safe bowl with a lid, combine peanuts, sugar, salt and corn syrup.
-Cover the bowl and microwave the mixture for 3 minutes**. (Leo's tip: if you don't cover the mixture, it'll get burnt.)
-Take it out and give it a nice stir.
-Then cover and microwave for another 3.5 minutes.
-Take it out and stir in margarine and vanilla extract.
-Cover and microwave again for 2.5 minutes.
-Take it out and add baking soda.
-Quickly stir, as the mixture foams.
-Pour the mixture onto the prepared baking sheet.
-Using 2 forks, spread it out into even layer.
-Sprinkle semi-sweet chocolate chips over the hot brittle and let it stand for a minute. Then using a spatula, spread it into even layer. If you want swirled look, sprinkle white chocolate chips and let it stand for a minute, or until softened. Then using a toothpick, swirl white chocolate chops into semi-sweet chocolate layer.
-Let it cool and harden, about 30-45 minutes. Store in a ziplock bag for up to a week.
**You can't substitute butter for margarin. I tried and got rock hard brittles. ** The time directions are for 1000Watt microwave.
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