Buy Now → Microwave 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
Units
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 1/2 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 1/2 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.
Find it online: https://jennifercooks.com/microwave-peanut-brittle/