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
It’s simple yet it isn’t. Is it worth it? When you get it right it most definitely is! I persisted through two failures, one undercooked and the other burnt in the second phase (prior to adding the peanuts and butter thankfully.) Sheer stubbornness and knowing what I’d learned in the prior two attempts made to give it a third go. I’m glad I did because it came out exactly as it was supposed to. The first time I followed the directions precisely (confirming my microwave is 1050) and it came out very pale and clearly undercooked. I adjusted the cooking time by adding 30 seconds on the second phase and it burnt. The third time I added additional time only after adding the peanuts and butter and watched it like a hawk. As soon as it began to turn golden, I yanked it out added the vanilla and soda and poured it out on the warmed sheet. I think factors affecting the process included I have a cold kitchen (64F) and at plus 6000′ elevation. I am making more to add to our Christmas food gift baskets.
Hi, would honey roasted peanuts work for the Peanut Brittle?
They wouldn’t be my first choice, they have a different texture, and would add extra sweetness to an already sweet recipe.
Hi Sue, It’s Susan again. I apologize for my last message—I saw that the low temp was for the oven to warm the pan—DUH!
Sorry to bother you with such a dumb question before—I think it’s time for another cup of Joe!!
No dumb questions here Susan! I hope the brittle works out for you 🙂
Good morning Sue!
Could you please tell me if the “low” setting on microwave and “full power” means?
I want to do this today but want to make sure I understand the directions first. I read through all the comments and couldn’t find my answer without bothering you. Many thanks for any help you can give me!!
Merry Christmas ?!!
I made your peanut brittle, and it turned out wonderful. Thank you for the recipe. I did not do anything different to the recipe.
I’m so glad, thanks Cheryl ~ it’s perfect for the holidays 🙂
??????awesome recipe!! Works perfectly with 900 watts microwave!!
Question marks were hearts!!
Haha, thanks Tammy! Good to know it works in your 900 watt machine.