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This microwave peanut brittle holds its own against any batch I have made on the stove, and it is a fraction of the work. It breaks into thin shards that crack when you bite them, buttery and sweet with toasty peanuts all the way through. I put a bowl of it out and it is gone before anybody admits to going back.
Peanut brittle has a reputation for being the candy you do not attempt at home. I expected the molten sugar to be the intimidating part and it was not even close. It worked the first time I made it and it has worked every time since.
This is a one bowl candy. The sugar, syrup, salt and peanuts all go into the same glass bowl, the microwave does the work, and the lined baking sheet is the only other thing you dirty.
If you want the stovetop version, my classic stovetop peanut brittle is still there and I still make it. Brittle is one of the easiest things on my list of homemade candy recipes if you are building a holiday tray.
HOLIDAY GIFT FAVORITE
The Recipe That Gets Me Through My Whole Gift List
I make a big batch of this in December and pack it into little holiday tins for teachers, neighbors and anybody who stops by. The microwave is what makes that possible, because I can run batch after batch without babysitting a pot on the stove. It is the one thing on my list that never turns into a last minute scramble.
The Ingredients That Actually Matter Here
- Light corn syrup: Use light or clear Karo syrup, not medium and not dark. Dark corn syrup turns the brittle almost black and gives it a much stronger flavor than peanut brittle should have.
- Use raw blanched peanuts. If your store only carries them with the papery husks still on, rub the husks off by hand before you start. The brittle turns out the same.
- Baking soda: It goes in after the butter and the vanilla, never alongside them. That order is the one thing in this recipe that is easy to get wrong.
How to Make Peanut Brittle in the Microwave
Step 1: Line and Butter the Pan Line a rimmed baking sheet with foil and butter the foil all over, or use a silicone baking mat instead. Do this before anything else, because once the brittle is ready you will not have time.
Step 2: Microwave the Sugar and Peanuts Stir the sugar, corn syrup, salt, and peanuts together in a 2-quart microwave-safe glass bowl and microwave on high for 4 minutes. Very carefully remove the bowl and give it a quick stir, then microwave 4 minutes more.
Step 3: Stir In the Butter, Vanilla and Baking Soda Carefully remove the hot bowl and set it on a heat-safe counter. Stir in the butter and vanilla until combined, then add the baking soda and stir it through. Working quickly, pour the whole thing onto the prepared pan in one go.
Step 4: Spread It Out and Let It Cool Spread the brittle into an even layer in roughly an 8 by 10 rectangle using a rubber spatula. Leave it on the counter for at least 30 minutes, up to an hour, then break it into pieces.
How to Store It So It Stays Crisp
Keep the brittle in a sealed container at room temperature and it holds for up to a month. Brittle is one of the sturdiest things on my list of homemade holiday gift ideas for exactly that reason.
More Candy Recipes
Microwave Peanut Brittle
Ingredients
- 1 cup granulated sugar
- 1 cup raw peanuts blanched
- ½ cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare a rimmed baking sheet by lining it with a piece of aluminum foil, then butter the aluminum foil all over. Alternatively, line the baking sheet with a silicone baking mat. Set aside.
- In a 2 quart microwave safe mixing bowl, place the sugar, light corn syrup, salt and peanuts. Stir to combine, then microwave on high for 4 minutes.1 cup granulated sugar, ½ cup light corn syrup, ½ teaspoon salt, 1 cup raw peanuts
- Very carefully remove the mixing bowl and give 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. Stir to combine all the ingredients, then quickly and carefully pour the mixture onto the prepared rimmed baking tray.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon baking soda
- Using a rubber spatula, spread the peanut brittle into an even layer in a rough 8×10 size rectangle.
- Allow the peanut brittle to cool on the counter for a minimum of 30 minutes, up to an hour, before breaking it into smaller pieces.
Jenn’s Notes
- Use a 2 quart (8 cup) microwave safe glass measuring bowl with a handle. The sugar and the bowl get extremely hot and the handle is what makes it possible to move and stir safely.
- Do not put the hot bowl in a cold sink or under water. Let it cool completely on the counter first or you risk the glass shattering.
- Use light or clear Karo syrup. Medium or dark corn syrup will make the brittle very dark with a much stronger flavor than traditional peanut brittle.
