Microwave peanut brittle is golden, crisp homemade candy packed with salted dry-roasted peanuts and little air pockets that give it a lighter bite. This batch makes about 1 pound, or 16 servings, for sharing with coffee, tucking into a candy assortment, or breaking into little pieces over vanilla ice cream.
Allow 10 minutes to prep, approximately 8 minutes to cook, and 20-30 minutes to cool: 38-48 minutes altogether. The original microwave wattage is unspecified, so the cooking times are starting points. Watch the color closely, especially near the end, and have everything measured before you begin.
If you enjoy the microwave method in Caramel Corn, this is another candy project worth adding to your recipe box. The finish moves quickly: baking soda goes in, the candy foams, and it needs to reach the prepared sheet while it still pours.
Ingredients You'll Need
- Granulated sugar: The base of the candy syrup.
- Light corn syrup: Keep it in the recipe for the intended texture.
- Kosher salt: Balances the sweetness.
- Salted dry-roasted peanuts: Use the tested roasted peanuts.
- Salted butter: Goes into the candy for flavor and texture.
- Vanilla extract: Stir in carefully with the butter.
- Baking soda: Creates the foamy finish and airy texture.
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Ingredient Notes and Substitutions
Unsalted dry-roasted peanuts make a less salty brittle. Roasted almonds or cashews can replace the peanuts in equal amounts; keep the corn syrup and baking soda for the intended texture. These alternatives change the nut flavor, so choose the one you want to taste in the finished candy.
Tools That Make It Easier
- Simsbury batter bowl with handle and pour spout: The 2-quart stoneware bowl used for this recipe. Leave plenty of room for bubbling and foaming, and handle the hot bowl with oven mitts.
- Microwave: Use high power and watch the color; the original wattage is unspecified.
- Rimmed baking sheet: Line it with parchment paper overlapping the edges and set it on a heat-resistant surface.
- Oven mitts: For removing the hot bowl and tilting the baking sheet.
- Heat-resistant spatula: For stirring and gently folding in the baking soda.
- Measuring cups and spoons: Measure everything before cooking.
- Parchment paper: Lines the baking sheet with paper overlapping the edges and separates layers for storage.
- Airtight container or freezer bag: Keeps the cooled candy protected during storage.
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Buy Now → How to Make Microwave Peanut Brittle
Cook the syrup in stages, fold in the baking soda, and tilt the prepared sheet to spread the candy without pressing out its air bubbles. The full quantities and printable instructions are in the recipe card below.
1. Get Everything Ready
Line a rimmed baking sheet with parchment paper, leaving the paper overlapping the edges, and put it on a heat-resistant surface. Measure every ingredient, keeping the baking soda within reach, then combine the sugar, corn syrup, and salt in the 2-quart microwave-safe Simsbury stoneware batter bowl, leaving generous headroom.
2. Cook in Three Stages
Microwave on high for 3 minutes 30 seconds; remove with oven mitts and stir in the peanuts. Cook approximately 3 minutes more, watching for pale gold, then carefully stir in the butter and vanilla and microwave approximately 1 minute 30 seconds until golden brown, shortening that last interval if it browns quickly.
3. Fold in the Baking Soda
Remove the bowl with oven mitts and immediately fold in the baking soda just until evenly incorporated. The candy expands and becomes foamy; keep the mixing brief so you can pour it while it is still workable.
4. Pour, Spread, Cool, and Break
Carefully pour the hot candy from the Simsbury bowl onto the parchment-lined sheet and, wearing oven mitts, tilt it carefully to spread the candy no thicker than ½ inch; don't press it flat and collapse the bubbles. Leave undisturbed for 20-30 minutes, until completely cool and firm, then break into pieces.
A Few Mistakes to Avoid
- Following the clock without watching the syrup: Microwave strength varies. Pale golden is the cue during the second cycle; golden brown is the final cue. Shorten the last interval if the candy is browning quickly.
- Reaching for ingredients after cooking starts: Measure first, especially the baking soda. The foamy candy needs to go promptly onto the parchment-lined sheet.
- Pressing the candy flat: Tilt the sheet with mitts instead. Pressing can collapse the air bubbles that give the brittle its lighter texture.
- Packing it before it cools: Wait until the brittle is completely cool and firm before breaking and storing.
Keeping Leftovers Crisp
Store completely cooled brittle in an airtight container at room temperature for up to 2 weeks, with parchment between layers. Keep it away from humidity; refrigeration can make the surface sticky. A crisp piece of candy deserves a dry home.
Can You Make It Ahead or Freeze It?
Yes. Make the brittle ahead within the 2-week room-temperature storage window, or freeze it for up to 2 months in an airtight container or freezer bag with parchment between layers. Thaw at room temperature with the container sealed to limit condensation.
What to Serve with Microwave Peanut Brittle
Serve brittle with coffee or hot chocolate, or sprinkle small pieces over vanilla ice cream. For a homemade gift pairing, add a jar of Spiced Tea Mix; for a holiday candy assortment, bring in the creamy centers of Peanut Butter Balls and the chewy bite of Mexican Vanilla Caramels.
Spiced Tea Mix
Peanut Butter Balls
Mexican Vanilla Caramels
Questions Before You Start
Can I use raw peanuts in this microwave peanut brittle?
This tested recipe uses salted dry-roasted peanuts. Raw peanuts are not a tested swap here; use dry-roasted peanuts, or one of the roasted nut alternatives listed above, rather than guessing at a different cooking schedule.
Is the brittle ready to eat after eight minutes?
No. Approximately 8 minutes is the cooking time. The recipe also needs 10 minutes of preparation and 20-30 minutes to cool until completely firm, for 38-48 minutes total.
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Recipe
PrintMicrowave Peanut Brittle
Microwave peanut brittle turns salted dry-roasted peanuts into golden, airy candy with a crisp snap. Follow the color cues, then let it cool before breaking into pieces.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 16 servings (about 1 pound) 1x
- Category: Candy
- Method: Microwave
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 1 ½ cups salted dry-roasted peanuts
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with parchment paper, leaving the paper overlapping the edges, and place it on a heat-resistant surface.
- Measure all ingredients before cooking. Keep the baking soda nearby so it can be added immediately after the final microwave cycle.
- Combine the sugar, corn syrup, and salt in the 2-quart Simsbury microwave-safe stoneware batter bowl. Leave plenty of room for the mixture to bubble and foam.
- Microwave on high for 3 minutes and 30 seconds. Using oven mitts, carefully remove the bowl and stir in the peanuts.
- Return the bowl to the microwave and cook on high for approximately 3 minutes, watching for the syrup to begin turning pale golden.
- Stir in the butter and vanilla carefully; the mixture may bubble. Microwave on high for approximately 1 minute and 30 seconds more, until golden brown. Microwave strength varies, so shorten this final interval if the candy is browning quickly.
- Remove the bowl with oven mitts. Immediately fold in the baking soda just until evenly incorporated. The candy will expand and become foamy.
- Using oven mitts, carefully pour the hot mixture from the Simsbury bowl onto the parchment-lined baking sheet. Wearing oven mitts, carefully tilt the sheet to spread the candy into a layer no thicker than ½ inch. Avoid pressing it flat, which can collapse the air bubbles.
- Leave undisturbed for 20-30 minutes, or until completely cool and firm. Break into pieces.
Notes
Substitutions: Use unsalted dry-roasted peanuts for a less salty brittle. Roasted almonds or cashews can replace the peanuts in equal amounts. Keep the corn syrup and baking soda for the intended texture.
Microwave Timing: The cooking times are a starting point because the original microwave wattage is unspecified. Watch the candy's color closely, especially during the final cooking interval. Use a bowl rated for high-heat cooking; ordinary serving bowls may not withstand hot sugar.
Serving: Serve with coffee or hot chocolate, add to a holiday candy assortment, or sprinkle small pieces over vanilla ice cream.
Storage: Store completely cooled brittle in an airtight container at room temperature for up to 2 weeks. Separate layers with parchment paper and keep away from humidity. Refrigeration can make the surface sticky.
Freezing: Freeze in an airtight container or freezer bag for up to 2 months, with parchment between layers. Thaw at room temperature with the container sealed to limit condensation.
Timing: Prep 10 minutes; cook approximately 8 minutes; cooling 20-30 minutes; total 38-48 minutes.
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