Easy Microwave Peanut Brittle

Microwave Peanut Brittle is an easy holiday food gift

Easy Microwave Peanut Brittle ~ are you ready to have your mind blown? This phenomenally delicate, light as air easy microwave peanut brittle is the quickest candy making project on the blog, it’s even easier to make than truffles or bark, all thanks to the mighty and magical microwave.

Easy 6 Minute Microwave peanut Brittle

But I know easy doesn’t cut it if the finished product isn’t great, and this is the best brittle I’ve ever eaten. The crisp airy texture is due to billions of teensy bubbles created by a last minute dash of baking soda, which makes the hot molten candy fizz up like crazy. The roasted peanut flavor is perfect, I used tiny salted and roasted 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. This is a must try.

Easy Microwave Peanut Brittle

Making candy can be a persnickety process, you have to take exact temperature readings and time everything just right. This method cuts through all that…the only tricky part is that you need to know your microwave wattage. Mine is 1000 watts, and that’s what this recipe is calibrated for. It’s a standard wattage, so chances are, unless you have an extra small or super duper microwave, it will work for yours. Check the inside of the door, the label on the back of the machine, or your manual. Otherwise, check the serial number and look it up online. 1000 watts is fairly common, but yours could be more or less. It’s worth taking a minute to determine your wattage because the microwave is a fabulous tool for candy and jam making.

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.

easy microwave peanut brittle

The defining characteristic of brittles as opposed to toffee or caramel is their texture. Brittle is an accurate description, it isn’t hard on the teeth, like toffee can be, and it melts rather than sticks in the mouth. This one has a beautiful golden, glossy color.

Easy Microwave peanut Brittle makes a perfect holiday gift!

 Tips for success:

  • Know your microwave wattage,  this recipe is calibrated for a 1000 watt microwave.
  • Have EVERYTHING ready BEFORE you begin.
  • Pay attention to the type of nuts you buy. Raw peanuts can go in at the beginning of cooking, but roasted peanuts go in later to avoid burning. If using unsalted peanuts, add salt to the candy mixture, but if your nuts are already salted, you won’t need to add any.
  • 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. If you try to work with too much candy at once, you won’t be able to spread it out before it cools.
  • Yes this is easy, but the candy mixture will be HOT. Take care when stirring and pouring, and this is not a project for young children.

Light and crisp microwave peanut brittle

If you decide to give this a try, I would love it if you would report back to us in the comments. Especially give us your microwave wattage details and any changes you made to adjust. I highly encourage you to try this, it turned out better than any store-bought brittle I’ve had and it’s going to be the best holiday gift ever.


Microwave Peanut Brittle is an easy holiday food gift
2.91 from 84 votes

Easy Microwave Peanut Brittle

Easy Microwave Peanut Brittle ~ real authentic peanut brittle in just minutes in the microwave, this easy homemade candy is a game changer!
Course candy
Cuisine American
Prep Time 15 minutes
Author Sue Moran


  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 Tbsp butter
  • 1 cup Spanish peanuts roasted and lightly salted
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla


  • Set oven to its lowest setting.
  • Line a baking sheet with a silicone liner like silpat. You can also lightly butter the pan, or use a layer of nonstick foil. Put the pan in the oven to warm.
  • Put the sugar and corn syrup in a large glass bowl. Stir to combine.
  • Microwave (on full power) for 3 minutes, then stir. Microwave for another 3 minutes.
  • Add the butter and peanuts and stir.
  • Put back in the microwave for 2 more minutes.
  • Stir in the baking soda and vanilla.
  • Quickly 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 can. Don't worry about getting it symmetrical or neat.
  • Let the candy sit until completely cool and hard, maybe 30 minutes or so, and then remove from the pan and break into pieces.
  • Store the candy in cellophane bags.

Cook's notes

I adapted my recipe from Cooks.com
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Easy Microwave Peanut Brittle ~ pin

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    Please rate this recipe!

  • Reply
    December 14, 2018 at 2:03 pm

    At my house I use a 1100watt. I’m at my moms and her microwave (on back) says 1350. How do I adjust my cooking times

    • Reply
      December 14, 2018 at 2:08 pm

      There’s no set formula I’m afraid Judy, you’re going to have to test it with her machine. Maybe do a test without the peanuts first, so you can determine the correct timing without too much waste.

  • Reply
    December 3, 2018 at 3:21 pm

    I have an 1100 watt microwave, so I used the times suggested by Judy Henderson. Thanks to both of you I got a perfect batch and plan on making more. So light, airy and crisp. My first batch had no nuts for my brother, my next batch will be macadamia nuts. Thanks again for adding the microwave wattage. Others don’t and I had a major burned fail with one.

    • Reply
      December 3, 2018 at 3:22 pm

      You’ve just reminded me to make some of this, Doni, and I might try your idea of using macadamias, how delicious does that sound??

  • Reply
    Judy Henderson
    November 24, 2018 at 6:37 pm

    First time ever making any kind of candy was easy so good. I have 1100. I did 2:45. 2:30. Then the last 1:30 as some one suggested it worked great. Going to do cashews. And maybe walnut!!!

    • Reply
      November 24, 2018 at 8:18 pm

      Yes, I say try ALL the different nuts!

  • Reply
    January 1, 2018 at 6:01 pm

    If it wasn’t cooked long enough the first time, apparently micro isn’t 1000 Watts, so is it possible to cook longer with the baking soda and vanilla in it?

    • Reply
      January 2, 2018 at 5:04 am

      I have a feeling you’re going to have to start over, Zelda. I haven’t tried to reheat it, but there’s nothing to lose by experimenting!

  • Reply
    December 28, 2017 at 12:25 pm

    Here is a wonderful hint use 50% power and double the time to 6 minutes an six minutes. Guaranteed not to burn that way and the end result is the same. Wonderful recipe
    Made a bunch for giving away this holiday. It was enjoyed and turned out perfect.

    • Reply
      December 28, 2017 at 1:35 pm

      Thanks for the tip, Scott! And I’m so glad to hear it was well received!

  • Reply
    December 19, 2017 at 4:41 pm

    Made as written and it was perfect. Might want to add to microwave on high, for those of us that are trying to do 20 things at once and started to microwave on low which is the warming temp for the cookie sheet (haha). Thanks for the great shortcut recipe.

    • Reply
      December 19, 2017 at 4:49 pm

      I’m so happy that this worked for you Misty, Peanut Brittle can be so daunting, and this one is so darned easy!! I just updated the recipe to specify full power on the microwave 😉 Thanks for your feedback and have a wonderful holiday.

  • Reply
    Angela Thanasiu
    October 25, 2017 at 7:10 pm

    i have a 1250 watt microwave so how long should i make my brittle?

    • Reply
      October 25, 2017 at 7:53 pm

      You’re going to have to do a little trial and error Angela. I might try half the time I specify, and see how that goes.

  • Reply
    S. Jean Lambdin
    June 11, 2017 at 1:17 pm

    For some reason, I thought peanut brittle would be a cumbersome project. Your recipe is simple to make and oh, so delicious. Thank you for sharing. Jean

    • Reply
      June 11, 2017 at 1:51 pm

      I know what you mean Jean, any kind of candy making can seem intimidating ~ I’m so glad you liked this one!

  • Reply
    Jim Stagg
    May 6, 2017 at 1:08 pm

    EXCELLENT recipe, Sue. First batch came out great!

    I have an 1100-watt Sears microwave. For the three times of cooking I used 2min-45seconds, then 2min-30seconds (I chickened out going the extra 15 seconds), and finally 1min-45seconds with all ingredients (except vanilla extract and baking soda). When added, the last two ingredients really foamed up well, and produced a good, but light, crunchy peanut brittle.

    I have tried other recipes with varying results, including “gummy brittle”. This seems fool-proof.

    Thanks. Now to soak the mixing spoon and bowl in hot water and Dawn to loosen the hard leftovers!
    Your good recipe is now posted to my refrigerator door!

    • Reply
      May 6, 2017 at 1:10 pm

      Oh wow, I’m honored to be on your fridge door Jim! Now you’ll need to try this with different nuts, I’m anxious to try a walnut brittle 🙂

  • Reply
    August 30, 2016 at 3:03 am

    Hi Sue, what a wonderful find your blog is. I’m on the other side of the world (South Africa) and we don’t have ready access to corn syrup. What would you recommend as a substitute? Can I use glucose or golden syrup? Honey, perhaps?

    • Reply
      August 30, 2016 at 7:45 am

      Great question. Candy making is very specific, but I looked it up and you can make it without corn syrup, here’s Alton Brown’s recipe: http://www.foodnetwork.com/recipes/alton-brown/peanut-brittle-recipe.html
      You can also make your own corn syrup: for one cup of corn syrup dissolve 1 1/4 cups sugar in 1/4 cup hot water. I haven’t tried this with this recipe so I don’t know if it will work. I have heard you can substitute honey for corn syrup, but I’ve never tried it. Here’s a recipe using golden syrup: http://www.lylesgoldensyrup.com/recipe/cracking-peanut-brittle/
      Of course those recipes don’t use the microwave, so that’s where the mystery comes in — let us know if you try it!

      • Reply
        December 18, 2017 at 1:23 pm

        Im an American expat who also has had this problem with corn syrup…. So far i think the best substitute i´ve found is agave syrup. My Icelandic in-laws haven´t tried peanut brittle before, so excited to bring this recipe over for Christmas! Thanks Sue 🙂

        • Reply
          December 18, 2017 at 1:39 pm

          Let us know how it goes over Logan!

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