ID:
27
Catagory:
Snacks
Ingredients:
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 floz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours.
Enjoy
ID:
92
Catagory:
Snacks
Ingredients:
2 1/2 lbs Ground Beef and 1 lb Ground Pork
1 TBSP Sea Salt
1/2 TBSP Seasoning Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/2 TSP Red Chili Flakes
1 TSP Hot Smoked Paprica
1 TBSP Course Black Pepper
3 TBSP Brown Sugar
2 TBSP Worstershire Sauce
Instructions:
PreHeat cooker to 165 and cook for 3 hrs.
Bump Temp to 180 and finish cooking to
internal temp reaches 165.
Cool on ice water and enjoy eating.
ID:
93
Catagory:
Snacks
Ingredients:
10 lbs Meat
100 gm Plain Salt
50-75 gm Course Ground Pepper
10 gm Onion Powder
10 gm Garlic Powder
20 gm Sugar
1 gm Ground Cloves
11 gm Pink Cure #1
1/2 cup Worstershire
120 gm Powdered Milk
1 cup Water
Instructions:
Cure in Fridge over night.
Put in smoker and dry at 110 deg for 1 hour.
Add wood chips and smoke at 140 degs
for 2 hours.
Bump temp to 150 degs and keep smoking for
1-3 more hours.
Bump temp to 180 and cook to internal temp of 155deg
Ice bath and dry in Fridge overnight
ENJOY!
ID:
94
Catagory:
Snacks
Ingredients:
By Age of Anderson
10 lbs Meat
90 gm Salt
120 gm Powered milk
35 gm Paprica
10 gm Cayanne Pepper
10 gm Red Peper Flakes
15 gm Black Pepper
10 gm GroundFennel Seed
10 gm Garlic Powder
15 gm Sugar
11 gm Pink Cure #1
1 cup Water
Instructions:
Dry for 1 hr NO smoke.
Smoke at 140 deg for 2 hrs.
Continue Smoke at 150 deg for 4 hrs.
Bump temp to 180 deg and cook to internal
temp is 155 deg
ID:
95
Catagory:
Snacks
Ingredients:
1.1 lb pork shoulder lean pork will also work
8.82 oz lean beef
8.82 oz pork pack fat
0.6 oz kosher salt
0.09 oz insta cure #1
0.18 oz granulated sugar
0.11 oz cracked black pepper
0.09 oz coriander
0.05 oz garlic powder
0.21 oz mustard seeds
0.05 oz all spice
0.02 oz nutmeg powder
0.18 oz nutritional yeast
0.35 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
0.03 oz sodium erythorbate this is a cure accelerator
2.67 floz ice cold water
Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer
Optional Ingredients
2.23 tsp liquid smoke more or less depending on preference. (basically 1 tsp per pound of meat)
Instructions:
Start by entering the amount that you want to make in the "Box that reads "How much do you want to make" Be sure to enter the amount in grams
1,000 grams = 2.2 pounds
2270 grams = 5 pounds
4540 grams = 10 pounds
9080 grams = 20 pounds
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Cut into small strips or cubes and place the meat and fat in the freezer for an hour or until the temp reaches 30f – 34f (-1c – 1c)
Prepare all of your seasonings (except the encapsulated citric acid, this ingredient is added at the very end of the mixing process and by itself)
Grind your very chilled meat and fat on a medium plate (6mm). Rechill if necessary. You want the temperature of the meat to be below 34f (1c) when mixing)
Rehydrate your casings in luke warm water for 15 minutes prior to using
Mix the meat, ice cold water, and your seasonings (except the encapsulated citric acid) until the meat mixture gets very tacky and sticky. It will stick to your hand when you grab a small hand full of it and turn your hand upside down.
Once your meat is very sticky add the encapsulated citric acid. Mix for another 30 seconds to simply incorporate this ingredient.
Stuff your mince meat into the casings and tie them off. Prick out any air pockets with a sausage pricker.
WHEN YOU ADD ENCAPSULATED CITRIC ACID TO YOUR RECIPE YOU MUST COOK YOUR SAUSAGE IMMEDIATLY AFTER STUFFING THEM INTO A CASING
Cooking Schedule:
In a smoker start cooking at 100F (37.7c) for 1 hour, 135F (57c) for 2 hours, 155F (68.3) for 2 hours, 185F for 1 hours then 185f (85c) till the internal temp reaches 150F (65.5c)
Begin to apply smoke when you raise the temperature to 135f (57c) and smoke through out the cooking process. I used Hickory wood.
Once finished cooking submerge in ice cold water and hang to bloom/age for 6-12 hours
Slice and enjoy.
ALTERNATIVE COOKING DIRECTIONS (If you don't have a digital programable smoker here are some other methods of cooking summer sausage.)
Kitchen oven:
Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the internal reaches 155f (68.3c). Rotate the sausages every 15 minutes till finished to ensure even cooking. For a smoky flavor add liquid smoke to your recipe.
After you reach the target temperature, cool down in an ice bath. Since these were not smoked blooming is not necessary but you can still hang your sausage to age/dry for 6-12 hours
ID:
96
Catagory:
Snacks
Ingredients:
2 guys and a cooler recipe
2.2 LBS Meat
Ingredients
Metric – US Customary
300 g lean beef
500 g lean pork
200 g pork pack fat
10 g salt
2.5 g insta cure #1
4 g black pepper
8 g smoked paprika
1 g cayenne pepper
0.8 g red pepper flakes
4 g garlic powder
8 g fennel powder
3 g sugar
2 g anise
.8 g sodium erythorbate this is a cure accelerator
100 ml ice cold water
20 g nonfat dry milk powder binder
8 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
English measurements
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 fl oz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours. Enjoy
ID:
98
Catagory:
Snacks
Ingredients:
350 g lean beef
350 g lean pork
300 g pork pack fat
2.5 g insta cure #1
17 g kosher salt
2.5 g black pepper
3 g garlic powder
1.5 g onion powder
2 g chipotle powder
3 g Super spicy pepper flakes Use your favorite spicy pepper flakes. Add to taste
1.5 g mustard powder
2.5 g granulated sugar
100 g extra sharp cheddar cheese cut into small cubes
20 g nonfat dry milk powder
.8 g sodium erythorbate this is a cure accelerator
7.5 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
1/4 cup ice cold water
Sheep casings 18mm-20mm
Instructions:
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings
Grind your very chilled meat and fat on a course plate (12mm). Add all of your seasonings to your course ground meat (except the encapsulated citric acid)
Regrind your seasoned meat on a 6mm or 4mm plate.
Add the ice cold water to your seasoned meat and begin to mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once that happens add the small cheddar cheese cubes and mix till they are well incorporated. LASTLY ADD THE ENCAPSULATED CITRIC ACID and mix for 20 more seconds till it's well incorporated.
Stuff your mince meat into the sheep casings and form your links.
After you form your links place the sticks in your smoker and let them dry out for 1 hour. I keep a low 100F temp with the door slightly open.
Cooking Schedule
Start cooking at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F for 1 hours then 180 till the internal temp reaches 150F (smoke is being applied lightly through the entire cooking process)
Once finished cooking submerge in ice cold water and hang to bloom for 4-8 hours
ID:
99
Catagory:
Snacks
Ingredients:
B Unit Per Pound: Use 8 Tbsp of seasoning + 1/8 tsp of Speed Cure
You will need:
12.5 lbs. of Lean Venison or Beef
12.5 lbs. of Pork Trim
1 "B" Package of Seasoning & Cure
2 cups of Distilled Ice Water
2.5 lbs. High Temp Cheese (optional)
22-24 mm Natural Sheep or 21 mm Collagen Casings
Instructions:
Suggested Procedure: Cut meat into 2" pieces and freeze for 15-20 minutes. Grind all meat once through 3/8" plate then refrigerate for 5-10 minutes. Grind again through a 3/16" plate. Add water to cure then add to meat. Add seasoning package and mix thoroughly for 4-6 minutes or until meat becomes tacky. Add in high-temp cheese or other add-ins. Stuff into 21 mm mahogany collagen casing or 22-24 mm sheep casing. While it's not required, we recommend letting them rest overnight before smoking to let the flavors bloom.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Ingredients
Sugar, Honey Granules (Refinery Syrup, Honey), Salt, Spices, Onion & Garlic Powder, Monosodium Glutamate, Dried Molasses (Refiners' Syrup, Cane Mill Molasses, Cane Caramel Color), Natural Smoke Flavor, Spice Extractives.
Contains: MSG
Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerin (Prevents Caking).
ID:
100
Catagory:
Snacks
Ingredients:
3 C corn chex
3 C rice chex
2 C wheat chex
1 C mixed nuts
1 C garlic
6 Tables butter
1 Tables worcestershire sauce
1 1/2 Teas salt
3/4 Teas garlic powder
1/2 Tsp onion powder
2 Tables honey
2 Tablespoon Corn Syrup
Instructions:
In large microwavable bowl, mix cereals, nuts,pretzels set
aside. In small microwavable bowl microwave butter un-
covered on high about 40 seconds or till melted. Stir in
seasonings. Pour over cereal mixture, stir till coated evenly.
ID:
103
Catagory:
Snacks
Ingredients:
2 cup flour
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
2 cups buttermilk
Instructions:
Oil for frying
Mix together flour, garlic powder, paprika, salt & pepper. In
seperate bowl whisk eggs & buttermilk. Heat oil 350 degrees
either in deep fryer or pot. Start by dipping rings in flour then in egg mixture. Return rings to flour final coating. Avoid overcrowding.
Soak onion rings at least one hour on counter. Stir them while
they soak. Fry rings about 1-2 minutes turning halfway through until golden brown. Remove to paper towel.
ID:
104
Catagory:
Snacks
Ingredients:
Beef Jerky Marinade
1/2 Cup Worstishire
1/4 Cup Soy sauce
1/4 Cup Teriyaki sauce
1 tsp salt
1 tsp Garlic Powder
1 tsp Onion Power
1 tsp Paprika
1 tsp Adolph's meat tenderizer
2-3 tsp Liquid smoke
1/3 Cup Brown Sugar
Instructions:
2 lbs Lean Eye of round or Round London broil steak
Slice meat to slightly less than a 1/4 inch
Marinade 2 lbs meat overnight. Lean round
or London broil steak.
Lightly Sprinkle with course black pepper and place in dehydrator
Dehydrate 3 to 3 1/2 hrs at 165 degrease
then place in preheated oven at 275 deg for 8 min
tp pasturize it.
ID:
105
Catagory:
Snacks
Ingredients:
2 lbs beef
1 lb pork
1 lb brisket fat
18g encapsulated citric acid
180g water
36g salt
5g pink curing salt #1
10g granulated garlic
7g C bind carrot binder
10g sugar
10g mustard seeds
7g black pepper
5g coriander
2g allspice
2g nutmeg
Instructions:
After grinding and mixing place in referator over night
to allow for curring
-Hang the sausage in the chudbox and let it smoke for a few hours until the internal temperature reaches 150-155 degrees Fahrenheit.
-Remove the sausage from the chudbox and immediately place it in an ice bath to stop the cooking process.
-Let the sausage chill in the ice bath for 10-15 minutes.
Air Dry and Chill:
-Hang the smoked sausage to air dry overnight, allowing excess moisture to evaporate.
-Once the sausage has air-dried, transfer it to the refrigerator to cool.
ID:
106
Catagory:
Snacks
Ingredients:
1 large egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts, finely chopped
Instructions:
Cut butter into flour until evenly distributed.
Small chunks of butter are ok.
Mix egg yolk and sour cream together,
then add to flour mixture, stirring just until dough comes
together.
Divide dough into 3 equal parts, wrap in plastic wrap
and refrigerate for at least 30 minutes or overnight.
Combine sugar, cinnamon and walnuts; set aside.
Preheat oven to 375°F. Line cookie sheets with parchment
paper.
Roll one portion of dough into 12-inch circle.
Sprinkle with 1/3 of the sugar mix.
Cut circle into 16 even wedges and roll up firmly starting with the wide end.
Place on cookie sheet and space 2 inches apart.
Bake for 15-20 minutes or until delicately browned.
Repeat with remaining 2 portions of dough.
ID:
107
Catagory:
Snacks
Ingredients:
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts,
Instructions:
1 Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2 In large bowl, beat softened butter and sugars with
electric mixer on medium speed, or mix with spoon
about 1 minute or until fluffy, scraping side of bowl occasionally.
3 Beat in egg and vanilla until smooth. Stir in flour mixture
just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5 Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool 2 minutes; remove from cookie sheet to cooling rack
. Cool completely, about 30 minutes. Store covered
in airtight container.
Expert Tips
For best results, bake cookies on middle oven rack.
For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with
a smooth surface and no sides. They reflect heat, letting
cookies bake evenly and brown properly.
Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring
equipment for the ingredient being measured.
For best results, add ingredients in the order they are called
for.The best way to measure flour is to first stir the flour
a bit before spooning into the measuring cup. Fill until
heaping, and then sweep the excess off the top with the
flat edge of a butter knife.
Line flat cookie sheets with parchment for easy cleanup.
ID:
109
Catagory:
Snacks
Ingredients:
1/2 c butter softened
1/2 c sugar
1/2 c packed brn sugar
1/2 peanut butter
1 egg
1/2 teas. vanilla
1 1/4 c flour
1/2 baking soda
1/2 baking powder
Additional sugar
Instructions:
Cream butter & sugars in bowl. Add peanut butter, egg, and
vanilla beat till smooth. Combine flour baking soda & baking
powder, add to creamed mixture & mi well. Shape into balls use
fork roll cookie dough in sugar. Bake 375 10-12 min.
ID:
110
Catagory:
Snacks
Ingredients:
Cookies
1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
4 tablespoons holiday-colored nonpareils or coarse decorating sugar, if desired
Powdered Sugar Icing Drizzle, if desired
1/2 cup powdered sugar
2 to 3 teaspoons milk
Betty Crocker™ gel food colors, if desired
Holiday-colored nonpareils or coarse decorating sugar, if desired
Instructions:
1 In large bowl, beat softened butter and granulated sugar
with spoon until well mixed. Stir in flour until moistened,
using hands to mix if needed (dough will be crumbly).
Knead 5 to 10 times or until dough is smooth.
2 Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
3 Spread 2 tablespoons of the nonpareils or decorating sugar
on plastic wrap; roll one log in nonpareils to cover.
Repeat to cover remaining cookie log in nonpareils.
Wrap dough logs tightly with plastic wrap. Refrigerate
about 1 hour 30 minutes or until firm.
4 Heat oven to 350°F. Unwrap 1 of the dough logs; cut into
1/2-inch slices. On ungreased cookie sheet, place slices
2 inches apart, reshaping if necessary.
5 Bake 12 to 14 minutes or until edges are set.
Cool 2 minutes; remove from cookie sheet to cooling rack.
Unwrap remaining dough log,
and repeat slicing and baking. Cool completely, about 40 minutes.
6 To make Powdered Sugar Icing Drizzle: In small bowl,
mix powdered sugar and 2 teaspoons of the milk until
well blended. If too thick to drizzle, add additional milk,
1/4 teaspoon at a time. Tint with food color. Drizzle over tops
of cooled cookies. Sprinkle with nonpareils or decorating
sugar. Let stand about 1 hour or until drizzle is set.
ID:
111
Catagory:
Snacks
Ingredients:
4 c cheerios
2 c crisp rice cereal
2 c peanuts
2 c m&m's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 teas. vanilla
Instructions:
In lage bowl, combine the first four ingredients. set aside. In a
saucepan bring corn syrup & sugar to a boil. Cook & stir till
sugar dissolves. Remove from heat stir in peanut butter and
vanilla. Pour over cereal mixture & toss to coat evenly. Spread
into greased pan, cool cut.
ID:
121
Catagory:
Snacks
Ingredients:
• 2-2 1/2 lbs beef
• 1 cup salad oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/2 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
Instructions:
27 min | 12 min prep
SERVES 4 -5
1. Wipe meat and place in a deep dish.
2. Combine remaining ingredients and pour over meat.
3. Turn to coat both sides.
4. Cover and refrigerate for 1 to 3 days.
5. Remove meat from frig 1 hour before cooking.
6. Drain off marinade and wipe meat with paper towel to remove excess marinade.
7. Broil or barbecue.
ID:
128
Catagory:
Snacks
Ingredients:
3 cups salted peanuts (16 oz jar)
2 cups peanut butter chips (10oz package)
2 cups mini marshmallows
1 (14 oz) sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Instructions:
Melt the butter and peanut butter chips in a large saucepan over medium heat until smooth, then stir in the condensed milk, vanilla extract and marshmallows, stirring until smooth and incorporated.
Generously grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper, then spread half the peanuts on the baking dish.
Pour the condensed milk mixture over the peanuts, then sprinkle the rest of the peanuts. Gently press top layer into the peanut butter layer.
Refrigerate or let stand at room temperature until set, then cut into bars.
ID:
130
Catagory:
Snacks
Ingredients:
1/2 cup salted butter
1/4 tsp salt
1/2 cup light corn syrup
1 cup granulated sugar
1 heaping cup raw peanuts, skins on.
1 tsp vanilla extract
1-1/2 tsp baking soda
Instructions:
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it. In a large skillet or medium saucepan, melt butter over low heat. Next, add salt, syrup, and sugar to the saucepan with butter and cook until reaching crack stage (300°F-310°F. When the mixture reaches the crack stage, it will have turned golden brown. Quickly add baking soda and vanilla, stirring well.
The candy should get fluffy looking as you stir is vigorously. Pour it onto the prepared sheet pan. Caution: Candy is very hot. Use a spatula to spread it out and let it cool completely on a cooling rack. Once cooled, break into small pieces and store in an airtight container.
It is essential to use raw peanuts when making peanut brittle. As candy cooks on stove peanuts will parch and develop a desirable flavor. Dry-roasted peanuts are not recommended, as they do not yield the same authentic taste as raw peanuts.
381) Microwave Peanut Brittle
Peanuts: Roast peanuts on a cookie sheet at 350°F for 8-10 minutes or in an air fryer at 300°F for 6 minutes. Do not cook peanuts too dark but cook them long enough to taste toasty. Cook times for roasting peanuts will vary with different appliances.
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it.
Candy: In a glass batter bowl, stir together butter, salt, syrup, and sugar.
IMPORTANT: Microwave wattages vary. Once the candy starts to turn golden brown, it should be ready. Do not burn it. Cooking times can differ. Lift the spoon out of hot candy and see if it forms a thread.
1000-watt microwave: Cook on high for 3 minutes. Remove and stir well, then microwave for 3 more minutes. Stir in peanuts, and vanilla, then microwave for 2 minutes more. Add baking soda and quickly stir vigorously until light and foamy. Immediately pour onto a parchment lined or lightly buttered cookie sheet.