A super-fast way to make a small amount of peanut toffee that can vary from a hard crunchy toffee to a crispy tablet depending on how much peanut butter you add. This was a spontaneous experiment that worked so well that I decided to make a video about it. It's perfect for when you suddenly get an urge for something sweet.
Here's how you make it:-
Get a suitable glass or pyrex bowl that can handle the high temperature of the sugar and is microwave-safe.
Put 50g of ordinary white sugar in the bowl and add 10g of water, then stir to make sure all the sugar is moistened.
Microwave on full power for 1 minute and then in short bursts of between 15 to 30 seconds according to your microwave's power. If in doubt play safe, it doesn't take long even in 15 second bursts.
As soon as the liquid sugar starts going slightly golden in ANY area take it out. It will continue to get more golden when removed and it's important not to let it get too dark as it will burn and make a bitter flavour. Some may like the slightly darker flavour.
TAKE CARE WHEN HANDLING THE BOWL OF HOT SUGAR. I used a thermocouple to measure it at almost 190C which is around twice the temperature of boiling water. If you get it on you it will both stick and burn! Please be careful if young people are in the vicinity.
Place the bowl quickly on some dry kitchen towel to avoid damaging surfaces or causing thermal stresses to the bowl.
Stir in as much peanut butter as you like before the sugar can cool too much. 25g will give a hard toffee, 50g will give a crispy tablet-like texture and adding more will quickly result in a very crumbly sweet peanut crumb. I used crunchy peanut butter for extra nutty bits.
Spoon onto the shiny side of some kitchen foil and place in the fridge to cool.
Cleaning is easy. Scrape the bowl clean with the spoon and when it has cooled enough add some warm water and a drop of dish washing liquid. Just leave it and it the residue will all dissolve into the water. The spoon can be licked like a lolly or used to stir tea/coffee for a sweet treat.
If the peanut butter and sugar mix instantly goes crystally and forms a sweet crumbly peanut powder (useful as a sweet topping) then the sugar may not have caramelised enough. Try again but make sure that the sugar is all a golden colour before adding the peanut butter. It may help to stir the caramelising sugar before adding the peanut butter, but keep in mind that time is critical and if the sugar gets very dark it will go bitter.
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