lab.
To make the brittle: Combine Splenda, corn syrup, butter
Combine sugar and syrup in a 1 1/2-quart microwave-safe bowl. Microwave, uncovered, on High for 4 minutes.
Add nuts and microwave on High for 4 minutes.
Stir in butter and vanilla. Microwave on Medium 2 to 3 minutes more.
Remove and quickly stir in baking soda.
Spread brittle evenly on a lightly greased cookie sheet.
Allow brittle to cool and harden for 1 hour.
Break brittle into pieces.
Store in refrigerator to keep fresh.
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.
Combine nuts, sugar, syrup and salt in a 2-quart bowl. Microwave on High for 10 minutes, stirring twice. Add butter and vanilla.
Microwave on High for 1 minute and 30 seconds.
Add soda until foamy and spread quickly on greased cookie sheet.
(Some microwaves cook faster.
You may have to adjust cooking time.)
Stir sugar and syrup in microwave bowl and microwave on High 4 minutes.
Stir in peanuts.
Microwave on High 3 to 5 minutes more until light brown.
Add butter and vanilla and mix well.
Microwave on High 1 to 2 minutes.
Add baking soda and stir until light and foamy.
Pour into lightly greased cookie sheet and cool for 30 minutes.
Then break and enjoy.
Mix sugar, syrup and salt together; microwave on High for 5 minutes.
Add salt and peanuts; microwave until it reaches temperature of 325\u00b0.
Stir in butter, vanilla and soda.
Pour out onto wax paper until hard.
Line a 15 x 10 x 1-inch jellyroll pan with aluminum foil. Butter foil and set pan aside.
Combine pecan pieces, sugar, corn syrup and salt in a heavy 2-quart saucepan and cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook to hard crack stage (300\u00b0).
Stir in butter, vanilla and baking soda.
Pour mixture into prepared pan, spreading thinly.
Let cool.
Break into pieces.
Yield:
3/4 pound.
Heat oven to 325\u00b0.
First heat pecan kernels in a buttered pan and spread evenly.
Boil first four ingredients until it turns golden brown.
Add soda and vanilla.
Pour over pecans in pan. Spread thin.
Break in pieces.
In a microwave-proof container, put morsels, milk and vanilla and microwave until melted.
Take out and combine; add nuts. Chill.
Roll into 2 (5-inch long) rolls, 2 inches round.
Beat an egg white until frothy.
Frost rolls.
Cover roll completely with pecans.
Let dry, uncovered, overnight.
Wrap in plastic wrap. Give as a gift or slice and serve.
Beat eggs, sugar, salt, butter and corn syrup in medium bowl using a rotary beater.
Stir in pecan halves.
Pour into 9-inch baked pastry shell.
Microwave 15 minutes on 8 or until filling is set, rotating dish 1/2 turn after 3 minutes.
Let cool, covered with foil, for 15 minutes.
Cut potatoes lengthwise to wedges and leave rind on.
Put potatoes in microwave-safe dish; add onions.
Sparsely add salt; brush on both margarine and browning spray.
Microwave about 8 1/2 minutes on High.
(If you do it right, you'll go back and make a second batch before you finish eating.)
Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds
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.
Combine pecans, sugar, corn syrup and salt in a 1 1/2-quart casserole dish.
Microwave on High for 7 to 8 minutes, stirring well after 4 minutes.
Add butter and vanilla to syrup, blending well.
Microwave for 1 or 2 more minutes.
Pecans should be lightly browned and syrup very hot.
Add soda and gently stir until light and foamy. Pour mixture onto a lightly greased cookie sheet.
Let cool for 1/2 to 1 hour.
When cool, break into small pieces and store in airtight container.
Peanuts also work well in this recipe.
Stir together salt, sugar and syrup in a 1 1/2-quart microwave casserole. Place in microwave on High and cook 4 minutes. Add pecans and stir well. Cook 4 minutes. Reduce this to 3 1/2 minutes if the microwave is 800 watts.
Add butter and vanilla; blend well. Return to microwave and cook 1 more minute or until light and foamy. Add soda and pour immediately onto a greased cookie sheet; cool. This must be done quickly as the brittle hardens rapidly. Break and store in airtight container.
Slow melt butter and sugar then turn heat to \"high\" once melted, constantly stirring until light brown in colour.
Add pecans; stir and cook until desired colour.
Spread on well-greased baking sheet to cool.
Once poured onto sheet, spread chocolate over pecan brittle and allow it to melt into brittle.
Let cool; break into spears or pieces for serving.
Microwave sugar, syrup and butter 3 minutes on High. Stir in paraffin to melt.
Stir in nuts.
Mix well and microwave on High 7 to 12 minutes, checking nuts several times to make sure they don't burn. Add soda, quickly stir and pour onto greased surface.
Cool and break into pieces.
Store in airtight container.
nto prepared baking tray. Spread brittle as thinlly as possible with
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.