We found a pin on Pinterest that led to All Recipes for Microwave Peanut Brittle. It is written for a 800-watt microwave oven and we have a 1,000-watt oven so Sophia had to adjust the recipe so the mixture wouldn't burn.
She also made a half of a batch to test the recipe and used peanuts for that one. Since it turned out so well, she made another half of a bath of brittle, except this time used cashews.
As a side note, we ran out of light corn syrup for the cashew brittle. We substituted some dark corn syrup (1/8 cup and 1/8 cup split between light and dark corn syrup since we were only making a half of a bath), and didn't notice any taste difference. The color is slightly darker, however.
Cashew and peanut brittle before breaking it into pieces.
The recipe noted below makes about 1.5 pounds of peanut brittle.
1 cup white sugar
1/2 cup light corn syrup (dark corn syrup is fine to substitute)
1 cup salted peanuts (or cashews as we used)
1 teaspoon butter (plus extra butter for buttering the cookie sheet)
1 teaspoon vanilla extract
1 teaspoon baking soda
Butter a cookie sheet.
Buttering the cookie sheet.
Combine sugar and corn syrup in a 2 quart glass bowl.
Stirring sugar and corn syrup.
Microwave on high 4 minutes (if using a 1,000 watt oven, reduce the power to Power 8). Stir in peanuts and microwave on high 3 1/2 minutes more (if using a 1,000 watt oven, reduce the power to Power 8).
Then stir in butter and vanilla and microwave for 1 1/2 minutes (if using a 1,000 watt oven, reduce the power to Power 8).
Adding butter and vanilla.
Stir in baking soda until light and foamy.
Adding baking soda.
Pour onto cookie sheet and spread thin.
Spreading the peanut brittle onto the cookie sheet.
Cool completely and break into pieces and serve.
Cooling the cashew brittle.