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10/22/2003 Archived Entry: "Microwave Brittle Candy"

Apropos of Halloween:
Well supervised, this is a great recipe for children. When the brittle bubbles up at the end -- when you stir in baking soda that aerates the candy -- it’s like magic. It’s very hot, though, so have everyone wear oven mitts, which is fun in itself.

The recipe is from my book, What to Cook When You Think There’s Nothing in the House to Eat. Click here to find some other recipes from the book on the website.

Microwave Brittle Candy
Makes 1 sheet, approximately 12-by 8-inches

1 tablespoon vegetable oil
1 cup sugar
½ cup light corn syrup
Dash salt
1 to 1½ cups nuts (peanuts, walnuts, pecans, or almonds) (optional)
1 tablespoon butter
1½ teaspoons baking soda
1 teaspoon vanilla extract

Pour the vegetable oil on a baking sheet and spread it around with a paper towel to completely grease sheet. It must be ready for the hot brittle to be poured on it.

In a 3-quart microwave-safe bowl or casserole, combine the sugar, corn syrup, salt, and nuts. There is no need to stir now.

Microwave on high for 3 minutes. Remove and stir. Microwave on high for 5 or 6 more minutes, until the foam turns to light brown. (If the edge begins browning before the middle, stir an extra time.)

Working quickly, immediately add the remaining ingredients, sprinkling the baking soda over the surface. Stir well. The mixture will foam up and turn creamy looking.

Immediately pour mixture onto the prepared baking sheet. With the back of a spoon, spread it out as thin as possible, but don’t worry if you can’t get it terribly thin.

Let the brittle cool thoroughly, then lift it off the pan in large pieces with a spatula. Put it on paper towels to blot off the oil from the baking sheet.

Break the brittle into pieces to serve. Store in a wax-paper-lined tin.

Variations: In Haiti, and perhaps some other Caribbean islands, brittle is made with molasses and nutmeg. Try it with cashews, too, replacing half the corn syrup with molasses or dark corn syrup and adding about 1 rounded ¼ teaspoon freshly grated nutmeg at the beginning.