Make peanut toffee or tablet FAST with easy clean up.

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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[fouroakfarm]

I'm just going to quickly reverse engineer this toffee. One moment please

[SlainByTheWire]

Finally, a minute recipe video without bright colours and annoying jump cuts and music with bright sounding xylophones and guitars. And the food is suitable for surviving an apocalypse. 10/10.

[pinapplmn]

Tried this out last night after bookmarking 6 months ago, it's absolutely delicious - the version with more peanut butter tastes just like the filling of Reese's peanut butter cups. A perfect treat to make while in lockdown!

[pHoslo]

This is, hands down, the best cooking channel on YouTube.

[sarky]

The Big Clive bachelors cookbook. An essential gift for the technically inclined person in your family this christmas

[someguy]

Instead of using a microwave what temperature should I set my soldering iron to properly make the toffee? It will give me a use for those stupid tips that nobody ever uses :)

[asmolbean]

Might actually try this one

Edit: I put m&ms in mine just for some extra diabetes risk

[wktodd]

I may have under estimated power of microwave oven - toffee has fused with pyrex bowl in a sort of elephants foot .

[paddymcgillicuddy]

Tried this, added 35g of peanut butter and a pinch of sea salt, Delicious! Thanks Clive.

[JasonBaldwin]

Dude... I've never seen someone use a microwave to make caramel and I love it.

[johnclarke]

Dentist seem to be doing well these days on the Isle of Man

[ricknelson]

Wow!!!! Great recipe. My daughter was amazed when I made it for her. Then of course she asked why I didn’t use any chocolate. Why a Re-do. Yeah, A few M&M’s really took it to another level. Thanks

[danelewis]

I love the engineering videos, but it’s the cooking videos that pushed me over the edge to Patreon (I’ve made your dirty midnight microwave cake a few times now).

Scottish Tablet is in high demand in my family (my Mother is Scottish, and her mother eats sugar like the sugar cane is almost extinct), and it’s not easy to make the traditional way. This might work as a piss easy substitute this christmas.

Thanks again Clive!

[Delaterius]

He's right about being careful. Molten sugar is like napalm.

[spinjector]

At what point should the LEDs be folded in? =-)

[scottconwell]

Thanks for the inspiration. Executed my own version with sucrose, cashew butter, baker's unsweetened cocoa and water. It's in the freezer, now. We'll see how it comes out.

[pantheis]

I just made this, waited for it to cool in the fridge, and oh my! This is amazing! I used the 25g peanut butter option and made amazing peanut butter toffee.

Thank you very much for sharing this with us!

[Luke-A]

The most simple thing I never knew I wanted to know thank you

[electronicsNmore]

Looks very good. What's there not to like? LOL I'll be making some. Thanks!

[Ranger_Kevin]

What a genious idea, I jut tried it and it tastes great. Very good for those days where you crave something sweet but the snack cabinet is empty. I think next time I will try adding a little bit of rum at the end, for flavour,