Make perfectly crisp peanut brittle in minutes, right in your microwave ~ no candy thermometer needed for this delicious homemade candy.

My microwave peanut brittle recipe makes the easiest peanut brittle out there, no special equipment or candy thermometer needed ~ just a bowl and a microwave! But we all know that being easy isn’t enough, a recipe also has to be delicious. And this is the best brittle I’ve ever eaten.
The texture is crisp and airy due to lots of teensy bubbles created by a last minute dash of baking soda, which makes the hot molten candy fizz up like crazy. It doesn’t stick to your teeth and has the perfect ‘snap’!
It has a gorgeous gloss, without any stickiness.
Amazing flavor: roasted peanuts + toffee is irresistible. I kept going back for “one more little shard”.
It’s just perfect, I’ve never had better. Microwave peanut brittle is a must try and a fabulous food gift for the holidays, or all year round.
what you need to make microwave peanut brittle
- peanuts
- I used tiny Spanish peanuts, still in their skin, which I highly recommend if you can find them. You can also use raw blanched peanuts, regular roasted peanuts, or even other nuts., but the tiny peanuts make an extra crunchy and delicate brittle.
- sugar
- light corn syrup
- corn syrup plays a key role in preventing the sugar from crystallizing during the cooking process. In addition it helps in caramelizing, giving the peanut brittle its rich, golden color and distinctive flavor.
- butter
- baking soda
- this is the magic ingredient: it helps create a light, airy ultra crisp texture.
- salt
- if your nuts are already salted you can leave this out.
- vanilla
- optional but adds another layer of flavor to the peanut brittle.
why we use baking soda in peanut brittle
Baking soda is used in peanut brittle to create tiny air bubbles in the candy. These bubbles give the brittle a light, crisp texture, making it easier to break and chew. The baking soda reacts with the acidic sugar mixture and releases carbon dioxide, which helps form those bubbles and prevents the brittle from becoming too hard or dense.
the microwave: 1000-1200 watts
You’ll need a 1000 ~ 1200 watt microwave, and this is pretty standard. To find out your machine’s wattage check inside the door or on the backโthere’s usually a label. Or you can also easily search the internet for your brand and model to get the stats. This recipe is calibrated for one that is 1000 to 1200 watts, and I’ve made it successfully using both. It’s a standard wattage, so chances are, unless you have an extra small or super duper microwave, it will work in yours.
This method for microwave peanut brittle cuts through all the tricky parts of candy making…when you follow the instructions exactly you’ll end up with perfect brittle in just minutes, with no muss or fuss.
more recipes I make in my microwave
My 3-Minute Microwave Jam was a revelation — imagine jam made from fresh fruit, no sugar at all, in minutes. And my Easy Microwave Fudge gives dorm bound students and younger kids without stove top privileges a chance to make fantastic candy. But I think my favorite way to use my microwave is to make Protein Pancake Bowls or my decadent Microwave Cookie in a Mug!
what to expect from microwave peanut brittle
The defining characteristic of brittles as opposed to toffee or caramel is their texture. Brittle is an accurate description ~ it breaks easily and it isn’t hard on the teeth, like toffee can be. It melts rather than sticks in the mouth. This one has a beautiful golden, glossy color and if you look closely at the photos you can see the teeny bubbles that create the snappy texture.
Tips for making perfect microwave peanut brittle
- Know your microwave wattage, this recipe is calibrated for a 1000 ~ 1200 watt microwave.
- Follow the recipe exactly. There is no leeway for variation here.
- The baking soda might sound strange, but it’s critical for this recipe, so don’t skip it!
- Have EVERYTHING measured and ready BEFORE you begin things go fast once you start.
- I use raw peanuts that I roast in the microwave first. This gives great depth of flavor to the brittle.
- A silicone spatula or ‘spoonula’ works best for stirring without sticking.
- Make the candy on a dry day...too much humidity in the air can cause sticky candy.
- Don’t double the recipe, make another batch if you want more.
- Yes this is easy, but the candy mixture will be HOT. Take care when stirring and pouring, and this is not a project to do around young children or pets.
Microwave Peanut Brittle
Equipment
- microwave oven 1000 to 1200 watts
- parchment paper or silicone mat
- large microwave safe glass bowl an 8 cup pyrex measuring cup works well.
- offset spatula for spreading the hot brittle.
Ingredients
- 1 cup Spanish peanuts, raw
- 1 cup regular white sugar
- 1/2 cup light corn syrup
- 1 Tbsp butter
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
Instructions
- Set oven to 200F. Line a baking sheet with a silicone liner or sheet of parchment paper. Put the pan in the oven to warm. Note: warming the pan helps your brittle spread more easily later.
- Place the peanuts in a single layer on a microwave safe plate and microwave on high for 2 minutes to roast them. Set aside.
- Put the sugar and corn syrup in a large microwave safe glass bowl. A large 8 cup pyrex measuring cup works well. Stir to combine. Note: the mixture will be very thick, just stir a bit to get the mixture somewhat combined.
- Microwave (on full power) for 3 minutes, then stir again and scrape down the bowl. Microwave for another 3 minutes.
- Add the butter and peanuts and stir.
- Put back in the microwave for 2 more minutes.
- Quickly mix in the baking soda and vanilla. The mixture will foam up and lighten in color.
- Immediately turn out the mixture onto the warmed baking sheet. Spread the candy out with a flat spreading knife (I buttered it lightly) as evenly and thinly as you like. Don't worry about getting it symmetrical or neat. The warm pan should keep the brittle fluid enough to spread. Note: To keep the texture airy, use a light touch when spreading the hot mixture onto the pan and allow it to settle naturally. Working it too much will pop the bubblesย that form when the baking soda reacts, which gives the brittle its light, crisp texture.
- Let the candy sit at room temperature until completely cool and hard, maybe 30 minutes or so, and then slice or break into pieces.
- Store the candy loosely covered in foil at room temperature, or in cellophane bags for gifting.
“Set oven to its lowest setting.” ??
Do you mean that we should use the “Low” power setting on our microwave? Is this hot enough?
my microwave is 1200 watts so how long should i cook it for?
Well, I’m not sure, Corinne, you’re going to have to experiment. Try maybe 2 minutes, then stir, then 2 minutes more, and then 2 minutes after the butter. Keep an eye on it through the window and if it starts to turn deeper brown, stop it. Let me know what happens!
I have been making this microwave peanut brittle for several years. It is fantastic and so easy. I also use pecans or coconut in my brittle
I thought about trying different nuts in my next batch, but coconut is a new one for me…sounds fantastic!
I can’t wait to try this recipe, Sue! I just happen to have a big bag of peanuts sitting in the fridge too ๐
I found it really hard to resist, Susan, I bagged it up to give away and before we knew it, Grant and I had polished it off…
I’m so glad I popped by today! This is genius! I’m not really the world’s most enthusiastic candy-thermometre sort of person, so this is right up my alley. What a great idea!
I LOVE peanut brittle and will definitely be trying this microwave version (once I figure out what wattage my microwave is ๐
I’ve always wanted to make peanut brittle. My mom used to make it and my dad loved it. There is just not enough time to make it all! Love this easy recipe – tucking away for one day ๐
Sue, the clip is beautifully captured, the shot is so sweet that the brittle melts in my eyes..
Hmmm. I guess I’ll have to figure out what my wattage is on our MW. I have no idea! I’ve seen this method before, and have toyed with trying it. You certainly sold me on it. We love peanut brittle, for sure.
Just google it, Debby, you can find the serial number, or model number, on the sticker on the back…
Must check to seeif it is the same as mine..one of my first clients 35 yrs ago gave me some w/ the recipe..
You ahve photographed the brittle in a way everyone will want to make it!
Thanks Monique, I wonder if your recipe includes the baking soda, that seemed to be responsible for the great texture in this brittle.