lab.
To make the brittle: Combine Splenda, corn syrup, butter
Mix together in a 1 1/2-quart casserole the sugar and Karo syrup.
Microwave on High 4 minutes.
Add and stir well the pecan halves.
Microwave on High for 4 to 5 minutes (depending on microwave.
I have 600 watt and use 4 minutes 30 seconds).
Add baking soda and stir gently until light and foamy.
Turn quickly onto very lightly greased cookie sheet or ungreased if Teflon coated.
Cool 20 to 30 minutes.
Break into pieces and store in airtight container.
In a 2-quart glass dish or bowl, combine sugar, syrup and salt.
Cover and microwave on High for 4 minutes.
Add pecans and stir.
Cover and microwave on High for another 4 minutes.
Stir in vanilla and butter.
Add baking soda and stir quickly.
Pour onto greased cookie sheet and spread evenly.
Allow to cool, then break into pieces.
Butter a baking sheet.
Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. Stir butter into pecan mixture and heat in microwave for 2 more minutes.
Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet. Allow to cool completely before breaking brittle into pieces. Store in an airtight container.
Spread butter onto a baking sheet.
Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.
In a 1 1/2-quart glass bowl, stir together pecans, sugar, syrup and salt.
Cook for 8 minutes on High (stir after 4 minutes).
Stir in butter and vanilla extract.
Cook on High for 2 minutes.
Add soda and stir until light and foamy.
Pour onto greased cookie sheet.
Break into pieces when cool.
Yields 1 pound.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Place sugar, Karo, salt and pecans in a microwave-safe bowl. Stir.
Microwave 4 minutes.
Remove bowl.
Stir again, then microwave 4 additional minutes.
Remove bowl.
Add butter and vanilla.
Stir.
Microwave 2 minutes.
Remove from microwave. Add baking soda.
Pour contents onto buttered piece of aluminum foil. Cool about 30 minutes.
In 1 1/2-quart casserole stir together sugar and syrup. Microwave at High 4 minutes.
Then stir in pecans and microwave 4 minutes.
Then add oleo and vanilla, blending well, and microwave 1 1/2 minutes more.
Take out of microwave and add soda.
Gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet.
Let cool 1/2 to 1 hour.
When cool break into small pieces and store in airtight container.
Mix sugar and white syrup, microwave on High 4 minutes.
Stir in roasted peanuts, microwave on High for 3 to 5 minutes.
Add butter and vanilla, microwave on High for 1 to 2 minutes.
Add baking soda.
Stir gently until light and foamy.
Spread on lightly buttered cookie sheet.
Cool 30 minutes to 1 hour.
Break into pieces.
In round 1 1/2-quart microwave-safe dish, combine corn syrup and sugar.
Stir until well blended.
Microwave on High (100%) power for 4 minutes.
Stir in nuts.
Microwave on High power 4 to 6 minutes or until light brown. Stir in butter and vanilla, blending well.
Microwave on High 1 to 2 minutes. Add baking soda and stir gently just until light and foamy. Quickly pour onto lightly greased baking sheet.
Cool.
Break into small pieces and store in airtight container.
Makes about 1 pound.
Microwave in safe microwave casserole dish:
sugar and syrup. Cook 4 1/2 minutes.
Add peanuts.
Cook 3 minutes.
Add butter and vanilla.
Cook 2 minutes and 15 seconds.
Add baking soda.
Stir lightly.
Pour onto buttered pizza pan or cookie sheet.
Do not spread.
br>Heat sugar mixture in microwave on high for 5 minutes
In a 1 1/2 quart casserole, stir sugar and syrup until well mixed.
Add pecans and salt, mixing well.
Microwave on high for 6 to 9 minutes until light brown.
Be careful removing this from the microwave as it is extremely hot.
Add butter and vanilla and stir well.
Microwave on high for 1 to 2 minutes more.
Pecans will be light brown and syrup will be hot.
Add baking soda and gently stir until light and foamy.
Pour onto lightly buttered cookie sheet and spread out.
When cool, break into small pieces.
Combine sugar, syrup and salt in a 2-quart casserole dish that can be used in the microwave.
Microwave at High for 5 minutes. Stir in peanuts.
Microwave 2 to 5 minutes, stirring after 2 and 4 minutes, until syrup and peanuts are lightly browned.
Stir in butter, vanilla and baking soda until light and foamy.
Spread on a 9 x 13-inch cookie sheet that has been well buttered, to a thickness of 1/4 inch.
Let cool, then break into pieces.
Makes about 1 pound.
Combine pecans, sugar, syrup and salt in a 2-quart glass platter or bowl.
Microwave on High for 7 to 8 minutes, stirring once midway through cooking.
Add butter and vanilla.
Microwave on High for 2 minutes.
Add baking soda; stir until foamy and spread quickly on greased cookie sheet.
Combine pecans, sugar, syrup and salt in a 2-quart bowl and microwave on High for 7 to 8 minutes, stirring once.
Add butter and vanilla and microwave on High 2 minutes.
Add baking soda; stir until foamy and spread quickly onto greased cookie sheet.
Microwave pecans, sugar, Karo syrup and salt on High for 8 minutes.
Stir once after 4 minutes.
Add butter and vanilla and microwave on High for 2 minutes.
Stir.
Add soda and stir until foamy.
Pour onto greased cookie sheet and cool.
Mix pecans, sugar, corn syrup and salt in glass mixing bowl. Cook 8 minutes on High.
Mixture should be bubbly and nuts brown (time varies, if hot microwave, lessen 1 minute).
Quickly stir in butter and vanilla, cook 2 1/2 minutes longer.
Add baking soda and stir quickly, just until it is foamy.
Pour on greased baking sheet; let cool.
Line an 8 inch square pan with foil.
Microwave butter in a 2 quart microwave safe bowl on high for 1 to 1 1/2 minutes until melted.
Add cocoa and stir until smooth.
Stir in confectioner's sugar and vanilla and blend well, it will be dry and crumbly.
Put the bowl back in the microwave for 30 to 60 seconds, until the mixture is hot.
Stir it until it is smooth and add in the pecan pieces.
Pour into foil lined pan, and spread evenly, cover and refrigerate until firm.
Cut into 1 inch by 1 inch squares.