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Small-Batch Microwave Peanut Brittle (10-Minute Cook Time)

4 from 1 vote
BySydney Dawes Published on Updated
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A crisp, buttery peanut brittle that’s perfect for gifting, (or just a little treat for yourself).  This small-batch version cooks fast in the microwave sets quickly, and breaks into golden glassy pieces and no candy thermometer needed!.

peanut brittle pieces on parchment paper.

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What makes this recipe special

  • Quick: Ready in about 10 minutes of hands‑on cooking time.
  • Small‑batch: Makes just enough to enjoy without eating peanut brittle for a month.
  • Beginner‑friendly: No stove top, no special equipment, and clear step‑by‑step cues.
  • Classic flavor: Sweet, salty, and ultra‑crisp with that nostalgic brittle snap.

Ingredient Notes

  • Granulated sugar (¾ cup / ~150 g): The backbone of the brittle.
  • Light corn syrup (⅓ cup / ~110–115 g): Helps prevent crystallization and keeps the texture glassy and crisp.
  • Roasted salted peanuts (1 cup / ~135–150 g): Salted adds great contrast; use unsalted and add a pinch of salt if preferred. Dry‑roasted or cocktail peanuts both work.
  • Butter (¾ teaspoon / ~4 g): Adds flavor and a touch of richness. Unsalted or salted are both fine.
  • Vanilla extract (¾ teaspoon): Warm, bakery‑style aromatics.
  • Baking soda (½ teaspoon): Creates tiny bubbles for that light, brittle texture.

Allergy note: This recipe contains peanuts. Substitute roasted almonds, cashews, or pistachios for a fun twist (keep the same amount and chop larger nuts)

Microwave Wattage Time Guide (Quick Reference)

  • 700 W (baseline): 3:00 → +3:00 → +1:00 → +0:15–0:20
  • 1000 W: ~2:30 → +2:30 → +0:45 → +0:10–0:15
  • 1100–1200 W: ~2:15 → +2:15 → +0:40 → +0:10

These are guidelines. Visual cues matter most: light amber color and a smooth, syrupy consistency before adding baking soda.

Pro Tips for Perfect Brittle

  • Line & lube: Line the pan before you start and lightly spray your spatula so spreading is effortless.
  • Thin is in: The thinner the layer, the crisper the snap.
  • Color check: You’re aiming for light amber—too pale can be sticky; too dark tastes bitter.
  • Thermometer optional: If using one, aim for ~300°F (hard crack) before the baking soda step.
  • Work quickly: Once baking soda goes in, pour and spread immediately.

How to Store

  • Room temp: Store fully cooled brittle in an airtight container with parchment between layers for up to 3–4 weeks.
  • Freeze: Wrap tightly and freeze up to 2 months. Thaw, still wrapped, at room temp.
  • Avoid the fridge: Humidity softens brittle.

How long does it take for peanut brittle to harden?

Peanut brittle will usually harden in about 30 minutes. Cool on the counter, no need to refrigerate the brittle to set it.

Troubleshooting & FAQs

Why is my brittle sticky or chewy?

It probably didn’t reach hard‑crack (~300°F). Microwave a bit longer next time and watch for the light‑amber color.

Can I use unsalted peanuts?

Yes—add a small pinch of salt to the syrup for balance.

How long does it take to set?

Usually ~30 minutes at room temperature.

Can I double or halve it?

Yes. Doubling may require a larger bowl and slightly longer times. For halving, use a smaller pan and reduce times modestly; rely on color/texture cues.

.For more peanut recipes check out my peanut butter cookies and homemade peanut butter.

stack of peanut brittle on parchment paper

Microwave Peanut Brittle

4 from 1 vote
Classic sweet and salty old fashion candy made easy in the microwave
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 224
Ingredients Method Nutrition Notes

Ingredients
  

  • ¾ cup granulated sugar
  • ⅓ cup light corn syrup
  • 1 cup roasted peanuts shelled and salted
  • ¾ teaspoon butter
  • ¾ teaspoon vanilla extract
  • ½ teaspoon baking soda

Recipe Directions
 

  1. In a glass 2 cup measuring cup combine and stir together the sugar and corn syrup.
  2. Microwave on full power for 3 minutes.  The time is for a 700-watt microwave, yours may take a shorter time depending on the wattage of your microwave.
  3. Carefully remove the measuring cup from the microwave and stir in the peanuts. Return to microwave and heat on 100% power for another 3 minutes
  4. Next, remove the measuring cup from the microwave and stir in the butter and vanilla. return the mixture to the microwave and heat for 1 more minute.
  5. Next, stir in the baking soda to the measuring cup and microwave for another for about 15 to 20 seconds 
  6. Let the mixture sit until it stops bubbly and settles down.
  7. Pour the mixture onto a parchment-lined small rimmed baking sheet.  Smooth out with a scraper or the back of a spoon coated with a non-stick spray. Allow the candy to cool completely.
  8. When candy is cooled completely, lift out by the edges of the parchment paper and cut with a sharp knife or use a hammer to break apart.


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Nutrition

Serving: 2gCalories: 224kcalCarbohydrates: 33gProtein: 4gFat: 9gSodium: 205mgFiber: 2gSugar: 30g

Notes

Use a Microwave-Safe Bowl: Choose a large, microwave-safe bowl for this task. The sugar mixture will bubble up in the microwave, so ensure the bowl is big enough to prevent it from boiling over.
Stir Carefully: It’s crucial to stir the mixture carefully between microwave sessions to avoid hot spots and ensure even cooking.
Watch Your Timing: Every microwave is different, so your cooking times might vary. Start by microwaving for shorter intervals and keep a close eye on the mixture’s color and consistency. You’re aiming for a light amber color and a smooth texture.
Use a Candy Thermometer: If you have one, use a candy thermometer to take the guesswork out of figuring out if your brittle is done. The temperature should reach 300°F (150°C), also known as the hard-crack stage in candy making.
Add Baking Soda at the End: Adding baking soda to the hot sugar mixture will cause it to foam up, which gives brittle its distinctive texture. Make sure you stir it in quickly and thoroughly, then immediately pour the mixture onto your prepared baking sheet.
Prepare Your Baking Sheet: Before you start cooking, prepare your baking sheet by greasing it or lining it with a silicone mat or parchment paper. This will make it easier to remove the brittle once it has set.
Spread the Mixture Thinly: When pouring the hot mixture onto the baking sheet, spread it as thinly as possible. The thinner the brittle, the easier it will be to eat.
Let It Cool Completely: Allow the brittle to cool completely before breaking it into pieces. Trying to cut or break it while it’s still warm may cause it to stretch and become chewy instead of crisp.
 

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