October 26, 2022
Review RecipeMicrowave Peanut Brittle
This classic sweet and salty microwave peanut brittle is a favorite to make during the holidays.
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This old-fashioned, delicious microwave peanut brittle recipe is the perfect combination of sweet and salty flavor that has the most satisfying crunch. This addictive treat makes the perfect holiday food gift or snack any time of year.
Microwave Peanut Brittle Ingredients
You’ll need:
- 1 cup granulated sugar
- ½ cup light corn syrup (I used Karo brand clear/light syrup)
- ½ teaspoon salt
- 1 cup raw peanuts, blanched
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
PRO TIP:
Note that if you use medium or dark corn syrup (Karo syrup), that your peanut brittle will become very dark and will not turn out like this recipe. It will not only be a very dark color but will also be a much richer flavor than traditional peanut brittle.
SUBSTITUTIONS AND ADDITIONS
You can substitute your favorite kind of nut, or a combination of nuts, in this candy recipe. I like roasted and salted peanuts, almonds, or cashews.
How to Make This Microwave Peanut Brittle Recipe
OUR RECIPE DEVELOPER SAYS
CAUTION! You are working with very hot sugar and a very hot bowl. Make sure that you use caution in handling both the brittle and the mixing bowl. I highly suggest that you use a 2-quart (8-cup) microwave-safe glass measuring bowl that has a handle. It will be much easier to transfer the hot bowl in and out of the microwave. It will also make it much easier to handle while stirring the cooked sugars.
STEP ONE: Prepare a rimmed baking sheet by lining it with a piece of aluminum foil and generously buttering the aluminum foil all over. Alternatively, you can line the baking sheet with a silicone baking mat. Set aside.
STEP TWO: In a 2-quart, microwave-safe bowl, place the sugar, light corn syrup, salt, and peanuts. Stir to combine, then microwave on high for 4 minutes.
PRO TIP:
This recipe was made using a 1000-watt microwave.
STEP THREE: Very carefully remove the mixing bowl and give the corn syrup mixture a quick stir before microwaving for another 4 minutes. Carefully remove the hot bowl and place it on a heat-safe counter.
STEP FOUR: Add the unsalted butter and vanilla extract. Stir quickly to combine, then add the baking soda. Give the microwave peanut brittle a good stir to combine all the ingredients. Quickly, and carefully, pour the mixture onto the prepared rimmed baking tray.
PRO TIP:
You will notice that the mixture of corn syrup and sugars, along with the peanuts, will darken to a beautiful caramel color when done heating in the microwave. This is perfect!
STEP FIVE: Using a rubber spatula, spread the peanut brittle into an even layer in a rough 8×10-size rectangle on the prepared baking sheet.
PRO TIP:
I highly suggest using a rubber spatula to mix the sugars and peanuts for this recipe. It also works best for spreading the hot brittle mixture onto the prepared pan.
STEP SIX: Allow the microwave peanut brittle to cool on the counter for a minimum of 30 minutes, up to an hour, before breaking it into smaller pieces.
PRO TIP:
DO NOT place the hot bowl into a cold sink or into (or under) water until the bowl is completely cool. Allow the bowl to cool on the counter before trying to clean it. You will risk the glass bowl shattering if the proper care is not taken.
How To Serve
This homemade peanut brittle candy will be a yummy addition to your treats this holiday season, along with our peppermint bark. They would also make a delicious gift for friends and family. Wrap it in a cute tin or with tissue paper and a food-safe box before sharing.
Psst, if you’re planning to gift some edible holiday gifts, check out this Christmas fudge. And don’t miss our gingerbread cookies!
MORE PEANUT RECIPES
Storage
ON THE COUNTER: This easy peanut brittle can be stored at room temperature, in an airtight container for up to 1 month. Separate with sheets of wax paper, so the pieces don’t stick together.
IN THE FREEZER: This homemade candy can be frozen in an airtight container for up to three months.
I hope you’ll enjoy this sweet and salty classic microwave peanut brittle with your loved ones soon. This microwave recipe uses simple ingredients and is much easier to make than the traditional way on the stovetop.
FREQUENTLY ASKED QUESTIONS
What is Karo syrup?
Karo syrup is a brand of corn syrup that does not contain any high-fructose corn syrup.
Can I store this brittle on the counter?
This easy recipe can be stored in an airtight container on the counter for up to a month.
Should I use unsalted peanuts in this recipe?
For this sweet treat, the recipe calls for raw, blanched peanuts. We find that the treat is salty enough without using salted peanuts.
More Recipes You’ll Love
- Christmas Pinwheel Cookies
- Dr Pepper Brownies
- Carmelitas
- Peanut Butter Balls
- Christmas Crunch
- Jello Poke Cake
- Icebox Cake
- Chocolate Cherry Dump Cake
- No-Bake Oreo Pie
- Gingerbread Truffles
Microwave Peanut Brittle
This classic sweet and salty microwave peanut brittle is a favorite to make during the holidays.
Cook Time 8 minutes
Total Time 38 minutes
Servings 12
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup (I used Karo brand clear/light syrup)
- ½ teaspoon salt
- 1 cup raw peanuts, blanched
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare a rimmed baking sheet by lining it with a piece of aluminum foil and generously buttering the aluminum foil all over. Alternatively, you can line the baking sheet with a silicone baking mat. Set aside.
- In a 2-quart, microwave-safe bowl, place the sugar, light corn syrup, salt, and peanuts. Stir to combine, then microwave on high for 4 minutes.
- Very carefully remove the mixing bowl and give the corn syrup mixture a quick stir before microwaving for another 4 minutes. Carefully remove the hot bowl and place it on a heat-safe counter.
- Add the unsalted butter and vanilla extract. Stir quickly to combine, then add the baking soda. Give the microwave peanut brittle a good stir to combine all the ingredients. Quickly, and carefully, pour the mixture onto the prepared rimmed baking tray.
- Using a rubber spatula, spread the peanut brittle into an even layer in a rough 8×10-size rectangle on the prepared baking sheet.
- Allow the microwave peanut brittle to cool on the counter for a minimum of 30 minutes, up to an hour, before breaking it into smaller pieces.
Notes
- Note that if you use medium or dark corn syrup (Karo syrup), that your peanut brittle will become very dark and will not turn out like this recipe. It will not only be a very dark color but will also be a much richer flavor than traditional peanut brittle.
- CAUTION! You are working with very hot sugar and a very hot bowl. Make sure that you use caution in handling both the brittle and the mixing bowl. I highly suggest that you use a 2-quart (8-cup) microwave-safe glass measuring bowl that has a handle. It will be much easier to transfer the hot bowl in and out of the microwave. It will also make it much easier to handle while stirring the cooked sugars.
- This recipe was made using a 1000-watt microwave.
- You will notice that the mixture of corn syrup and sugars, along with the peanuts, will darken to a beautiful caramel color when done heating in the microwave. This is perfect!
- I highly suggest using a rubber spatula to mix the sugars and peanuts for this recipe. It also works best for spreading the hot brittle mixture onto the prepared pan.
- DO NOT place the hot bowl into a cold sink or into (or under) water until the bowl is completely cool. Allow the bowl to cool on the counter before trying to clean it. You will risk the glass bowl shattering if the proper care is not taken.
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 200mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 58IU | Calcium: 16mg | Iron: 0.5mg
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Comments
Toni Thomason says
Any dessert in the microwave is a win for me!!! These are simple and delicious!
Tina Blount says
Will this cover the cookie sheet or can you double the recipe
Layne Kangas says
Hi, Tina – if you have a large cookie sheet, you could double the recipe. However, it can be hard to get up to temperature correctly when doubling so I would suggest making separate batches. Enjoy!
Excited for the Brittle says
What is the strength of your microwave. Is it 1200 watt?
Layne Kangas says
We used a 1000 watt microwave. Enjoy!
Randy says
On this microwave version, the only liquid is the corn syrup. I’m thinking the sugar will need more than that to disolve in. Please clue me in.
Layne Kangas says
Hi, Randy – the recipe works great as shown, enjoy!