Average Jane Starts Making Candy

Because my microwave has chosen this completely inopportune time to start sparking and making scary noises, Cagey was generous enough to invite me to her house last night to start my holiday candy extravaganza.

I began with peanut brittle because it’s so easy. This recipe is awesome and comes from Shaker Gourmet.

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Peanut Brittle

A nearly foolproof microwaveable nut brittle recipe that doesn't require a candy thermometer.

Equipment

• 1 large microwave-safe bowl
• 1 silicone spatula
• 2 silicone potholders
• 1 baking sheet
• 1 silicone baking sheet liner

Ingredients

• 1 ½ cup sugar
• ¾ cup white corn syrup
• 12 oz. cocktail peanuts
• 1 ½ teaspoon butter
• 1 ½ teaspoon vanilla extract
• 1 ½ teaspoon baking soda

Instructions

• Measure all ingredients in advance to be ready for quick additions throughout the process.
• In a large microwaveable bowl, combine sugar and corn syrup. Microwave on High for 4 minutes.
• Remove bowl from microwave and add cocktail peanuts. Stir well. Microwave on High 3 to 5 minutes, until light brown.
• Remove bowl from microwave and add butter and vanilla extract, blending well. Microwave on High for 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot.
• Remove bowl from microwave for the final time and add the baking soda. Stir gently until light and foamy.
• Spread mixture onto a cookie sheet with a silicone liner. Let cool ½ hour to 1 hour. Break into small pieces and store in airtight container.

Notes

May substitute dry roasted peanuts, cashews, pecans, almonds), mixing well. If you use unsalted Spanish peanuts, add about 1/2 teaspoon of salt during step 4.

Microwave power varies with make and model. You may need to adjust times accordingly. Watch closely and be aware of the smell so you’ll be able to tell if you need to cut back or add to the time.

This makes about 1 to 1 ½ pounds.

That direction about using a silicone baking mat is from hard experience. One time I poured the hot mixture onto waxed paper and guess what happened? Some of the people eating my peanut brittle got to consume the little shreds of waxed paper that refused to come unstuck from the candy.

Another recipe I really like is Coconut Bon-Bons. The recipe I linked to isn’t exactly like the one I used growing up, but it’s close. Instead of shortening, I just used all butter and I added about 3/4 cup of finely chopped pecans. Also, I cover the entire ball with chocolate, not just the top, and my chocolate mixture includes semi-sweet chocolate chips, Hershey bars and a little square of paraffin to make the coating shiny.

Candy making mishap #2 came when I opened the can of sweetened condensed milk I’d brought from my cupboard. It looked like a solid can of caramel. I sniffed it and detected the faint odor of dairy past its prime. A peek at the expiration date showed that it had been sitting in my cupboard for a rather alarming number of years. We went to the store and picked up a fresh can.

By the time we got back, it was after 8:00 p.m. and I knew that there was no way we’d have time to refrigerate the candy properly and get it dipped in chocolate before it got too late. We went ahead and rolled the centers and placed them on a cookie sheet, then Cagey was kind enough to lend me her microwave to take home. I’m going to see her Saturday, so that gives me an evening and a morning to finish the rest of the candy I was planning to make, including Peanut Butter Bon-Bons and Rum Balls.

Even though I really don’t eat that many sweets these days, I still love making them.

What are you planning on making or baking for the holidays this year?