Chocolate Peanut Brittle
Servings: 12 servings
Yields: 1lb brittle
Calories: 251kcal
Unbelievably easy to make, these chocolate covered microwave peanut brittles are irresistibly light with satisfying crunch. No candy thermometer, no fuss!
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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) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (50 g) white chocolate chips
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.
- Spray a baking sheet 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.
- 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.
- Immediately, sprinkle semi-sweet chocolate chips over the hot brittle and let it stand for a minute. Then using a spatula, spread it into even layer.
- If you want swirled look, sprinkle white chocolate chips and let it stand for a minute, or until softened. Then using a toothpick, swirl white chocolate chops into semi-sweet chocolate layer.
- Let it cool and harden, about 30-45 minutes. Store in a ziplock bag for up to a week.
Notes
** The time directions are for 1000Watt microwave.
Storing Tips:
- Store leftover chocolate peanut brittle in an airtight container at room temperature for up to 1 week. I don’t recommend storing it in the fridge, because the moisture tends to cause it 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.
- Store leftover chocolate peanut brittle in an airtight container at room temperature for up to 1 week. I don’t recommend storing it in the fridge, because the moisture tends to cause it 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.
Nutrition
Servings: 1.25 oz
Calories: 251kcal
Carbohydrates: 36g
Protein: 4g
Fat: 11g
Sugar: 33g
Sodium: 180mg
