Learn how to make crunchy, melt-in-your-mouth microwave peanut brittle that isn’t rock hard or stick-to-your-teeth chewy! It’s quick and foolproof. No candy thermometer is required!
My mother-in-law’s friend, Leo, makes the most addicting peanut brittles that I’ve ever had! It’s sweet and nutty, melt-in-your-mouth crunchy.
Lucky for use, Leo was generous enough to share his recipe with us!!
Why you’ll love this peanut brittle recipe:
This microwave peanut brittle recipe is easy to make and easy to eat! In fact, it’s almost a little too easy to eat!
I’m not exaggerating when I say this is the simplest and best peanut brittle recipe on the internet! Here’s why:
- You don’t need to fuss with a candy thermometer.
- No stirring a sugar mixture over a hot stove.
- You only need 10 minutes of hands-on time, one bowl with a lid, a microwave, and a handful of simple ingredients.
In addition to being seriously easy to make, it’s addicting, too! You’ll love the nutty, sweet flavors and the light, airy texture with the most satisfying crunch.
And, if you want to upgrade your microwave peanut brittle, try this chocolate peanut brittle recipe next!
Key Ingredient Notes:
- Dry-roasted peanuts – Look for unsalted peanuts roasted without oil. We don’t want raw peanuts here, because roasting brings out the nutty flavor. I’ve also used salted dry-roasted peanuts with success.
- Granulated sugar is used to sweeten the peanut brittle, giving it a caramel-like flavor and a classic golden color. It also holds the brittle together as it cools down.
- Salt – A pinch of salt balances the sweetness.
- Light corn syrup gives the peanut brittle a smooth texture, because it doesn’t crystallize or become grainy when heated.
- Butter – The original recipe calls for margarine, but I use butter with the same result.
- Pure vanilla extract – Try making your own DIY vanilla extract. Storebought is okay too. Just be sure to avoid the imitation varieties.
- Baking soda gives the candy a light and airy texture.
How to make homemade peanut brittles:
Before you get started, evenly coat a baking sheet with nonstick cooking spray.
Microwave session 1
- Combine the peanuts, sugar, salt, and corn syrup in a 1-quart, microwave-safe glass bowl with a lid.
- Place the lid on the bowl, and microwave the mixture for 3 minutes. Then, remove it from the microwave, and give it a good stir.
Prevent burning
You absolutely need to cover your bowl! The peanut mixture will burn if it’s not covered.
MICROWAVE SESSION 2
- Place the cover back on the bowl, and microwave the mixture for an additional 3.5 minutes.
- Uncover, and stir in the butter and vanilla extract.
MICROWAVE SESSION 3
- Cover, and microwave again for another 2.5 minutes.
- Remove the mixture from the microwave, add the baking soda, and quickly stir as the mixture foams.
Shape the peanut brittle
- Pour the peanut brittle mixture onto your prepared baking sheet.
- Spread it into an even layer using 2 forks. Be careful not to spread it too thin!
Let it set
- Let the brittle cool and harden for 30-45 minutes. Then, break it into large pieces, and enjoy!
Tips for Success:
- Check your microwave’s power. This recipe is specifically written for a 1000-watt microwave. So, the peanut brittle is likely to burn if your microwave is stronger than 1000 watts.
- Have all your ingredients measured and ready to use! This recipe for microwave peanut brittle is super quick. Once you get started, there’s no time to run around the kitchen grabbing ingredients.
- A microwave-safe bowl with a tight-fitting lid is essential. Without a lid, the mixture will burn. Avoid using a plastic bowl if you can.
- Make sure your baking soda is fresh. Baking soda makes the microwave peanut brittle light and airy. So, you want to be sure your baking soda isn’t expired. And don’t be alarmed when the baking soda foams up – it’s a good thing!
- After adding the baking soda, don’t spend too much time mixing. You only need a few good stirs until the mixture is evenly foamed.
Storing Tips:
- Store leftover microwave peanut brittle in an airtight container at room temperature for up to 1 week. Refrigeration isn’t recommended, because the moisture in the refrigerator can cause the brittle to become sticky.
- To freeze, allow the brittle to fully cool. Then, transfer it to an airtight container, separating the layers of brittle with parchment paper. Freeze for up to 3 months.
Peanut Brittle FAQs:
If your peanut butter is soft and chewy, it probably didn’t cook for long enough in the microwave. This could be due to using a lower-wattage microwave, as this recipe is written for a 1000-watt microwave only.
Adding baking soda to hot peanut brittle results in a foaming action, creating tiny air pockets. These air pockets give the brittle a light, airy, and snappy texture, making it easier to bite into. It’s what helps make peanut brittle, brittle!
Moisture and humidity are the top reasons peanut brittle becomes sticky. Allow the peanut brittle to harden in a cool, dry location, and don’t store leftovers in the refrigerator.
More Candy Recipes:
The Easiest Peanut Brittle
Ingredients
- 1 cup (125 g) dry-roasted peanuts
- 1 cup (200 g) granulated sugar
- 1/8 teaspoon salt
- ½ cup (150 g) light corn syrup
- 1 tablespoon (14 g) margarine, or unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
Instructions
- Before you begin, check your microwave power. (Mine was written at front when you open the door.) The time directions in this recipe for microwaves with 1000Watts.Measure and prepare all the ingredients before moving forward.
- Prepare a baking sheet and spray with non-stick spray.
- In 1-quart microwave-safe bowl with a lid (stay away from plastic container though, I prefer a glass bowl), combine peanuts, sugar, salt and corn syrup.
- Cover the bowl and microwave the mixture for 3 minutes. (TIP: If you don’t cover the mixture, it’ll get burnt.) Take it out and give it a nice stir.
- Then cover and microwave for another 3.5 minutes. Take it out and stir in margarine and vanilla extract.
- Cover and microwave again for 2.5 minutes. Take it out and add baking soda.
- Quickly stir, as the mixture foams. And pour the mixture onto the prepared baking sheet.
- Using 2 forks, spread it out into even layer.
- Let it cool and harden, about 30-45 minutes. Store in a ziplock bag for up to a week.
Tips & Notes
Nutrition
This recipe was originally published on April 21, 2016.
Loved this recipe and the end result was fantastic. I was especially pleased that it had a lot less fat than stovetop methods but it did not effect taste or texture by omission. I will be making this again!
Yay, I’m so happy you tried and loved the recipe, Anna!! Thank you for your feedback!
Mine burned even with top on. 🤨
Hi, Cee. Be sure to check the power of your microwave. It sounds like your microwave wattage is higher than 1000Watts.
This is excellent brittle. We used butter and it worked with great buttery flavor. Light crispy but it does need your full attention for the 10 or so minutes it will take to make it. Our micro is 1200 watts so we decreased each cook period by a few minutes. Lightly grease the bowl and utensil you use to stir the mix. Enjoy!
So glad you like this recipe, Patsy! Thanks for your sharing your feedback!
Can you use regular cocktail peanuts instead of dry roasted?
Yes, you can, Beverly. Let us know how it turns our, if you try this recipe. 🙂
Yes they work well.
Made my first batch and it came out perfect!! Everyone loved it. Made it just as the recipe states. Will be making more as gifts for Christmas. Thank you for the easy and yummy recipe!
Awesome. So happy to hear you loved it. And thanks for leaving your feedback, Anita.