Your column once ran a recipe for Easy Peanut Brittle that can be made in the microwave. I lost it and cannot find a copy anywhere! Would it be possible to reprint the recipe?
Angela Bossard, via e-mail
Here it is! This peanut-brittle recipe is easy to make and yummy, too. Caution: The hot mixture can cause serious burns, so please be careful and protect your hands.
1 cup granulated sugar
1/2 cup light corn syrup
11/2 cup raw (skin on) peanuts
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon butter
1 teaspoon baking soda
Combine sugar, light corn syrup, peanuts and salt in a microwave-safe dish and stir to mix. Place in the microwave and heat on high for 8 minutes, stirring well halfway through. While the mixture is cooking, cover a cookie sheet with aluminum foil and lightly grease; set aside.
Next, stir in the vanilla and butter, and microwave for another 2 minutes on high. (Cooking times might vary, depending on microwave wattage.) Now add the baking soda and immediately stir until the mixture becomes foamy and light. Quickly pour onto the prepared baking sheet and, using a metal spreading knife (plastic will melt!), spread the mixture evenly until it is about 1/4 inch thick. Let this cool completely before handling.
After cooling, break the peanut brittle into pieces and store in an airtight container. This recipe yields about 1 pound of peanut brittle.
I have nonstick cookware, and the manufacturer recommends that you not stack the items one on top of another. Who has room in the cupboards to put each pot and pan in separately?
I do stack them, but to keep them from scratching each other, I put a square of rubber mesh between them. It is also great stuff to put under a cutting board to keep it from slipping while you are using it.
Thousand Oaks, Calif.
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