Peanutpattiesbymicrowave Recipes

MICROWAVE PEANUT PATTIES

Steps:

• Combine sugar, water, milk, corn syrup, salt and peanuts in a 2-quart, microwave safe glass (Pyrex) measuring cup or similar glass/corningware cooking dish. Cook on high for 4 min.; stir. Return to microwave and cook 7-9 minutes more until it reaches soft ball stage (234 degrees using a candy thermometer) is reached. If you prefer, use the cold water method to test for soft ball. Remove from microwave and stir in butter, vanilla and red food coloring. Beat with a wooden spoon as the mixture cools until the color turns creamy and it begins to thicken up (if you beat too long it will be too stiff to work with). Working quicdkly, drop by tablespoon onto greased cookie sheet. Mixture is very hot! It helps to use two spoons - one for scooping, and one to scrape off the spoonful onto the cookie sheet. Makes approx. 20 two-inch peanut patties.

MICROWAVE PEANUT PATTIES

Steps:

• Grease a cookie sheet or other flat surface.
• In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
• Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

MICROWAVE BAKED POTATO

Steps:

• Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
• Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
• Top with remaining cheese and sour cream, and serve.

EASY NO-FAIL MICROWAVE PEANUT BRITTLE

Steps:

• Combine sugar and corn syrup in a 3-qt heat-resistant plastic microsafe bowl.
• Microwave on high for 5 minutes.
• Stir in peanuts; microwave on high for 2-3 mins longer, or until peanuts and syrup are lightly browned.
• Add butter, vanilla and baking soda.
• Mix until light and foamy (be careful, syrup is HOT!).
• Pour quickly onto a buttered cookie sheet, and spread to desired thickness.
• When cool, break into pieces.

MICROWAVE PEANUT PATTIES

Steps:

• Combine in 2 quart casserole or measure cup sugar, water, salt and white corn syrup. Bring to boil in microwave (approx. 3 min.) Stir and add raw peanuts. Return to microwave and cook approx. 7-9 minutes or until soft ball stage.
• Remove from microwave and add butter, vanilla, and food color. Cool and beat until creamy.
• Drop by tablespoons onto greased cookie sheets or make into large patties.

PEANUT PATTIES BY MICROWAVE

Steps:

• Put 1st seven ingredients in lg. glass bowl in order. Not necessary to stir now. Cover.
• Cook on HIGH 5 minute (5).
• Stir, cover, cook on High 4 minute (6).
• (Repeat only for double batch - 5 min.).
• Stir in vanilla and powdered sugar.
• Mix well, then drop by spoonfuls onto waxed paper on newspaper pad. Enjoy! They're better than Tom's.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.

EASY MICROWAVE PEANUT BRITTLE

Steps:

• Spray a baking sheet and a wooden spoon with cooking spray.
• Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
• Heat sugar mixture in microwave on high for 5 minutes.
• Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
• Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.

MICROWAVE PEANUT BRITTLE

Steps:

• Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

LAURIE'S MICROWAVE PEANUT CLUSTERS

Steps:

• Melt almond bark on high for 4 minutes in microwave.
• Add peanuts to mixture.
• Mix together well.
• Drop by teaspoonful on waxed paper.
• Let set.

MICROWAVE PEANUT PATTIES

Steps:

• Combine sugar, water (or canned milk), salt, and corn syrup in a 2 qt. bowl. Bring to a boil in microwave on high (about 3 minutes). Stir and add peanuts. Return to microwave and cook another 8 minutes on high. Remove and add butter, vanilla, and food coloring. Stir until cool and creamy. Drop by teaspoonfuls onto waxed paper.

BEST EVER MICROWAVE PEANUT BRITTLE

Steps:

• Mix sugar and corn syrup together and cook on high for 4 minutes.
• Add peanuts mix well and cook on high for 3 minutes.
• Add butter and vanilla and cook on high for 2 minutes.
• Add baking soda and mix well, mixture will foam.
• Spread on well butter foil.
• when completely cooled break in to pieces.
• Store in air tight container.
• NOTE: Any type of nut can be used in place of the peanuts.

MICROWAVE PEANUT BRITTLE

Steps:

• Line baking sheet with wax paper.
• Spray wax paper with Pam.
• Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl.
• Stir in peanuts.
• Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking.
• Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy).
• Stir quickly and pour onto wax paper.
• Spread thin for brittle candy.
• Note: You can use any type nuts you prefer or even sunflower seeds (which is my favorite).

PEANUT BUTTER MICROWAVE FUDGE

Steps:

• Line a baking dish with parchment or waxed paper.
• Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
• Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.