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 back—there’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 bubbles 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.
Notes
Nutrition
we love easy candy recipes
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
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.
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.
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??
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!!!
Yes, I say try ALL the different nuts!
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?
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!
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.
Regards
Scott
Thanks for the tip, Scott! And I’m so glad to hear it was well received!
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.
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.
i have a 1250 watt microwave so how long should i make my brittle?
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.
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
I know what you mean Jean, any kind of candy making can seem intimidating ~ I’m so glad you liked this one!
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!
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 🙂
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?
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!
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 🙂
Let us know how it goes over Logan!