Crunchy Peanut Brittle in Microwave

Earlier today I posted a microwave recipe for peanut brittle. I went to the kitchen and made as directed. The candy was delicious but it was a chewy peanut candy not a crisp brittle, that I am most familiar with. So I went searching for the old recipe I have always used.  Same quantity of ingredients, you just cook it longer.
The peanuts for the chewy version can be dry roasted peanuts or regular peanuts you buy for snacks.
The longer version needs to be raw peanuts. The extra 4 min. will make the peanuts cook.

Crunchy Peanut Brittle

1 cup sugar

½ cup corn syrup

1 cup raw peanuts or raw pecans chopped

Pinch of salt

1 teaspoon butter

1 teaspoon vanilla

Grease a flexable cookie sheet.

This candy will be very hot when you take it out of the microwave oven so be very careful.

In a microwave safe bowl mix sugar, corn syrup, nuts and salt. Cook in microwave on high for 4 minutes stir and cook 4 minutes more. Add butter and vanilla and stir. Cook on high 1 minute more. Stir in teaspoon baking soda stir until foamy. Pour onto greased cookie sheet and cool. Break into small pieces and store in air tight container. Keep in cool dry spot.

Chewy Peanut Candy made in the Microwave....Easy to do!

Good for gift giving and sharing with neighbors and friends.

Microwave method is a great way to make this candy.......

Microwave Peanut Brittle

1 cup sugar

½ cup corn syrup

1 cup peanuts or pecans chopped

Pinch of salt

1 teaspoon butter

1 teaspoon vanilla

Grease a cookie sheet.

This candy will be very hot when you take it out of the microwave oven so be very careful.

In a microwave safe bowl mix sugar, corn syrup, nuts and salt. Cook in microwave on high for 4 minutes until light brown. Add butter and vanilla and stir. Cook on high 2 minutes. Stir in teaspoon baking soda stir until foamy. Pour onto greased cookie sheet and cool. Break into small pieces and store in air tight container with layers of wax paper in between layers. Keep in cool dry spot.

Lane Cake and Old Fashion Whiskey Nut Cake For the Holidays......

Lane Cake For the Holidays......

This is a recipe from Granny's box. She made her lane cakes with ground fruit, and sometimes chopped. I like the old way of grinding the fruit and nuts together.

I am guessing this was clipped in the 40s or 50s...."Modern Day Cooks" love it! Use parchment paper to line your pans with.

One of my favorite memories is helping Granny make this Lane Layer Cake.  She used a cast iron meat grinder that clamped to the edge of her counter top to grind the pecans, raisins and coconut.  I was the lucky girl who was allowed to put the pecans and raisins in. The modern day equivalent to Granny's meat grinder is the food processor. Just add 1 cup of pecans, 1 cup raisins and 1 cup coconut together and pulse until well chopped.  The meat grinder was more fun!

The next recipe is for a loaf pan Whiskey Cake. This cake uses 1 cup bourbon!!! Guess this was before Modern Day Cooks! I haven't made this one yet. I have a regular loaf pan and I think this recipe may be too much for it. There probably are larger loaf pans than mine...... Oh well I will fill some small individual ones with the extra.  But if you are buying one for this purpose choose a large one.

OLD-FASHION WHISKEY NUT CAKE

2 CUPS BUTTER

2 ½ CUPS SUGAR

6 EGGS SEPERATED

4 TABLESPOONS VANILLA

3 CUPS FLOUR SIFTED AND DIVIDED

1 TEASPOON BAKING POWDER

1 TEASPOON NUTMEG

1 CUP BOURBON WHISKEY

2 POUNDS CHOPPED PECANS

1 POUND WHITE RAISINS

Preheat oven to 250 degrees.

In a large mixing bowl, cream the butter and sugar together. Separate the eggs, setting the whites aside.  Add the yolks one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla.

Sift 2 ½ cups flour with the baking powder and nutmeg and fold into the batter.  Add the bourbon.

Beat the egg whites until stiff and fold into the batter. Mix the pecans, raisins and the remaining ½ cup of flour and stir gently into the mixture.

Pour into a large loaf pan and bake at 250 degrees for two hours.  Remove from oven and allow it to cool completely on wire rack.  When completely cool cover and let it stand at least two days before serving. 

GRANNY STORED HER FRUIT AND NUT CAKES IN A LARGE TIN AND CUT APPLES AND LAID THEM IN THE CAN AROUND THE OUTSIDE OF THE CAKE PAN. THE APPLE AROMA MELLOWS THE WHISKEY FLAVOR…..THIS WAS ALWAYS A TRADITIONAL HOLIDAY CAKE FOR OUR FAMILY. SHE MADE THIS CAKE AT LEAST 2-4 DAYS BEFORE SERVING IT. ONE OF MY FAVORITES.

IF YOU DON'T HAVE A TIN OR PLASTIC CONTAINER FOR THE CAKE TO REST IN, JUST WRAP IT IN PLASTIC WRAP, OR PLACE IN CAKE DOME AND LET IT STAND IN A COOL PLACE FOR A COUPLE OF DAYS.