Microwave Peanut Brittle
No need for complicated recipes or candy thermometers to make this delicious Microwave Peanut Brittle. With only ten minutes of prep time, you can have this candy perfect for gifting ready in just an hour!
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Who needs fancy candy making equipment when we can make awesome treats like microwave fudge, microwave pralines, microwave caramel corn, dark chocolate toffee, and this yummy microwave peanut brittle!?
When I was a little girl my great-grandpa was a farmer in southeastern Virginia where peanuts are one of the main crops.
I remember seeing a HUGE statue of the Mr. Peanut character from Planters on the side of one of the rural highways we’d often travel. Needless to say, peanuts were a big staple in the recipes my family made.
Homemade peanut brittle always reminds me of back then, and while I love it there’s no way I have time for all the complication of candy thermometers and the rest of the old-fashioned process for making it.
What I do have time for is this incredibly easy, super fast Microwave Peanut Brittle and I think you’re going to just love this recipe!
Ingredients
- sugar
- peanuts
- light corn syrup
- salt
- margarine
- vanilla extract
- baking soda
DO NOT make this recipe without reading the tips section below, it contains important information necessary to make this recipe work!
Step by step
- Prepare a baking sheet with a silicone mat or non stick spray. Set aside.
- In a medium microwave-safe bowl (with a lid) combine sugar, peanuts, corn syrup, and salt. Mix well. Cover and microwave for 2 minutes and 30 seconds.
- Remove the bowl and stir quickly. Cover and microwave an additional 2 minutes and 45 seconds. (see picture below)
- Remove bowl and stir in margarine and vanilla extract. Cover and microwave for 1 minute and 45 seconds.
- Remove bowl and stir in baking soda. Quickly mix, then spread onto the prepared baking sheet.
- Use to forks to spread the brittle into an even layer on the pan.
- Allow to cool 45 minutes before breaking into pieces.
Important tips for best results
It’s really important that you read these notes before making this recipe. This is not a recipe you can tweak or play around with…it just won’t work.
You need to follow it perfectly or you’ll end up with a burnt mess. Nobody likes wasting ingredients or stinking up the house so let’s just follow these guidelines:
- Do NOT use the double of triple batch function of the recipe card below on this recipe. Make in SINGLE BATCHES ONLY.
- Measure out all of your ingredients before starting the recipe. The process works quickly and you need to have everything ready before you start microwaving.
- Use a covered glass bowl to make your brittle. If you won’t have a bowl with a cover, use a plate, like pictured above. Do not attempt to microwave this uncovered, you WILL burn it. Believe me, I know!!
- Finally, this recipe is correct for 1200 watt microwaves. If you open the door to your microwave there should be a sticker there somewhere that has the wattage. If you have a lower watt microwave you’ll need to increase the time. I’d recommend adding 30 seconds per step for a 1000 watt microwave. I don’t have experience yet making this in any microwaves with a lower wattage than that but you could experiment.
How to prevent sticky peanut brittle
There are two main reasons brittle turns out sticky: it either was not heated enough to reach the “hard crack” stage OR there is a lot of humidity in the air. While I cannot guarantee that it can be salvaged 100% of the time, there are a few things you can try to fix sticky peanut brittle.
One option is to try to repeat the last cooking steps with the sticky brittle but this doesn’t always work. Another option is to place the brittle on a Silpat (affiliate link) on a baking sheet and bake in a 325-degree oven 10-15 minutes. This method has had the best turnout rate that I’ve heard over the years.
If you do have a candy thermometer, the brittle should reach a temperature of 305-310 degrees in order to reach “hard-crack” stage.
This is a picture of the mix after the second microwave session. It’s clear and bubbly. No burning here!
This is the microwave peanut brittle just after being spread onto the prepared pan and spread. After this step simply leave it at room temperature to harden, easy-peasy!
FAQs
The microwave peanut brittle should set up in about 30 minutes. If you want to speed it along you can pop the tray in the refrigerator.
Unfortunately I do not have any recipe variations with good results without the corn syrup.
Yes! Baking soda adds lots of tiny air bubbles that give the brittle its classic texture, you don’t want to skip adding it!
I hope you enjoy this microwave peanut brittle recipe! Here are some other easy recipe I love to make and gift for Christmas and other occasions:
If you try this recipe, please comment and rate it below, I love hearing from you!
Homemade Peanut Brittle
- Total Time: 15 minutes
- Yield: 18 1x
Description
No need for complicated recipes or candy thermometers to make this delicious Microwave Peanut Brittle. With only ten minutes of prep time, you can have this candy perfect for gifting ready in just an hour!
Ingredients
- 1 cup sugar
- 1 cup dry-roasted peanuts
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1 tablespoon margarine
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare a baking sheet with a silicone mat or non stick spray. Set aside.
- In a medium microwave-safe bowl (with a lid) combine sugar, peanuts, corn syrup, and salt. Mix well. Cover and microwave for 2 minutes and 30 seconds.
- Remove the bowl and stir quickly. Cover and microwave an additional 2 minutes and 45 seconds.
- Remove bowl and stir in margarine and vanilla extract. Cover and microwave for 1 minute and 45 seconds.
- Remove bowl and stir in baking soda. Quickly mix, then spread onto the prepared baking sheet.
- Use two forks to spread the brittle into an even layer on the pan.
- Allow to cool 45 minutes before breaking into pieces.
Notes
- Do NOT use the double of triple batch function of the recipe card on this recipe. Make in SINGLE BATCHES ONLY.
- Prepare ALL ingredients ahead of time, you need to move quickly when making this and will not have time for measuring.
- This recipe is for a 1200 watt microwave. If your microwave wattage is different you will have to adjust the cooking times accordingly or risk burning your brittle.
- You MUST cover the bowl in the microwave or you will burn the brittle. No exceptions. If you do not have a glass bowl with a lid you can cover the bowl with a plate.
- If brittle turns out sticky it was not heated enough OR there is a lot of humidity in the air, you can try to repeat the last cooking steps with the sticky brittle but this doesn’t always work. If you do have a candy thermometer, the brittle should reach a temperature of 305-310 degrees.
- Store in an airtight container up to one week.
- Prep Time: 15 minutes
- Category: dessert
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 2" square
- Calories: 93
- Sugar: 11.7 g
- Sodium: 206.6 mg
- Fat: 4.3 g
- Carbohydrates: 12.7 g
- Protein: 2.1 g
- Cholesterol: 0 mg
I did not read the reviews before I jumped in both feet… FAIL THEIS RECIPE DOES NOT GIVE CORRECT COOKING TIME FOR 2X OR 3X BATCHES… WASTE OF INGREDIENTS. DELETE…
I’m sorry for the wasted ingredients, I know that is so frustrating. I have no control over the double and triple buttons on the recipe card and no way to make that change the cooking instructions, it just changes the ingredient quantity. I have added additional text both on the recipe card itself and in the tips section of the recipe cautioning people not to use those buttons.
The single batch was in the notes,not in the reviews.
Single batches only…..
Doesn’t covering the bowl cause the brittle to cook faster and burn more easily? I just tried a different recipe and the brittle burned, I’m hoping to get it right this time. Thank you!
This was a pinterest fail! Apparently if you double the recipe you need to cook it longer. Wish that was stated! Alot of work to just end up throwing it in the trash! I will go back to the ones I know work.
It was stated. She said don’t tamper with her recipe.
Can you use butter instead of margarine?
This was fast and easy! If I wanted a stronger butter flavor, could I use 2 tablespoons of butter instead of 1?
Very good and much easier than traditional. When doubling the recipe, does the cooking times change?
My friend made this a few days ago & I must say it was delicious! I just copied the recipe & will be trying it out this week. Thanks for this easy, terrific recipe!!
Did you try with butter?
Can I use butter instead of margarine
#1 , Hard Ball Stage Is 300 Degrees , #2 , Old Timers Use Red Skinned Spanish Peanuts , That They Roast And Salt In Their Own Oven , That Might Be Why Your Brittle Looks Like Light Colored !!! They Also Butter Their Hands , And Stretch The Brittle By Hand , It’s A MUST !!!