How to Make Easy Microwave Peanut Brittle

In my home candy recipes kick off the holiday season. Making the peanut brittle in a microwave makes this oh so incredibly simple and for a bonus, the cleanup is a snap.

A simple old fashion dessert anyone can make.

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Simple Ingredients

  • Sugar – white granulated sugar is used for this recipe
  • Corn syrup – use light corn syrup, we always use the Karo brand.
  • Roasted Salted Peanuts – I buy a bag of already shelled salted peanuts, but you can also use unsalted, really depends on your personal preference.
  • Butter – Salted butter
  • Vanilla Extract -use real vanilla extract
  • Baking soda – used to creates little air bubbles in the peanut brittle, giving it that classic crunch.

How to make Peanut Brittle in the microwave

  1. In a glass 4 cup measuring cup combine and stir together the sugar and corn syrup.
  2. Microwave on full power for 3 minutes. 
  3. Carefully remove the measuring cup from the microwave and stir in the peanuts. Return to microwave and heat on 100% power for another 3-4 minutes. After carefully removing from the microwave using an instant-read candy thermometer to make sure it reaches the proper temperature of 300 degrees Fahrenheit to properly harden.
  4. Next, remove the measuring cup from the microwave and stir in the butter and vanilla. return mixture to the microwave and cook for 1 more minute.
  5. Next, mix in the baking soda to the measuring cup and microwave for another for about 15 to 20 seconds 
  6. Let the mixture sit just until it stops bubbling and settles down. Pour the mixture onto a parchment paper-lined small rimmed baking sheet.  Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine.
  7. Allow the candy to cool completely.
  8. When candy is cooled completely cut with a sharp knife or use a hammer to break apart.
some great ideas to package homemade food gifts

How to Store

Wrap brittle in waxed paper or plastic wrap to separate the pieces to it from sticking together.  Store the cooled peanut brittle in an airtight container at room temperature for up to 4 weeks.

Peanut brittle also freezes well, just wrap tightly and freeze for up to two months.

Don’t store in the fridge, this will cause your brittle to soften.

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.

Why is my Brittle sticky?

The brittle need to reach the proper temperature of 300 degrees Fahrenheit so the sugar reaches the hard crack stage. It’s extremely helpful to use an instant-read thermometer to make sure the sugar reaches the correct temperature.

stack of peanut brittle on parchment paper

Microwave Peanut Brittle

Classic sweet and salty old fashion candy made easy in the microwave
4 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 224kcal
Author:Sydney Dawes

Ingredients

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

Instructions

  • In a glass 2 cup measuring cup combine and stir together the sugar and corn syrup.
  • 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.
  • 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
  • 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.
  • Next, stir in the baking soda to the measuring cup and microwave for another for about 15 to 20 seconds 
  • Let the mixture sit until it stops bubbly and settles down.
  • 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.
  • 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.


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.
 

Nutrition

Serving: 2g | Calories: 224kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 205mg | Fiber: 2g | Sugar: 30g
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For more peanut deserts check out my peanut butter cookies or chocolate peanut butter cups.

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