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.
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.
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.
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.
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.
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.
Easy Microwave Peanut Brittle
Ingredients
- 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
Instructions
- 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.
42 Comments
Judy
December 14, 2018 at 2:03 pmAt 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
Sue
December 14, 2018 at 2:08 pmThere’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.
Doni
December 3, 2018 at 3:21 pmI 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.
Sue
December 3, 2018 at 3:22 pmYou’ve just reminded me to make some of this, Doni, and I might try your idea of using macadamias, how delicious does that sound??
Judy Henderson
November 24, 2018 at 6:37 pmFirst 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!!!
Sue
November 24, 2018 at 8:18 pmYes, I say try ALL the different nuts!
Zelda
January 1, 2018 at 6:01 pmIf 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?
Sue
January 2, 2018 at 5:04 amI 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!
Scott
December 28, 2017 at 12:25 pmHere 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
Sue
December 28, 2017 at 1:35 pmThanks for the tip, Scott! And I’m so glad to hear it was well received!
Misty
December 19, 2017 at 4:41 pmMade 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.
Sue
December 19, 2017 at 4:49 pmI’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.
Angela Thanasiu
October 25, 2017 at 7:10 pmi have a 1250 watt microwave so how long should i make my brittle?
Sue
October 25, 2017 at 7:53 pmYou’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.
S. Jean Lambdin
June 11, 2017 at 1:17 pmFor 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
Sue
June 11, 2017 at 1:51 pmI know what you mean Jean, any kind of candy making can seem intimidating ~ I’m so glad you liked this one!
Jim Stagg
May 6, 2017 at 1:08 pmEXCELLENT 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!
Sue
May 6, 2017 at 1:10 pmOh 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 🙂
Errieda
August 30, 2016 at 3:03 amHi 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?
Sue
August 30, 2016 at 7:45 amGreat 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!
Logan
December 18, 2017 at 1:23 pmIm 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 🙂
Sue
December 18, 2017 at 1:39 pmLet us know how it goes over Logan!