Peanut Brittle is a holiday favorite for many families, but who has time to stand over a stove, stirring, stirring, stirring for 30 minutes or more? Here’s a simple never fail peanut brittle recipe that takes less than 10-minutes. This easy recipe will have your family begging you to make another batch. The best part is, you don’t have to stand over a stove stirring to make it!
To begin with, gather all of your ingredients and measure them out, so they’re ready. This recipe moves pretty quickly so you won’t have time to measure in between cooking.
Prepare a large cookie sheet by spraying it with your favorite non-stick cooking spray. I use a Misto sprayer which contains olive oil. I’ve had mine for several years now and I absolutely love it. You just add oil, pump it up and spritz.
In a large, microwave-safe bowl mix the sugar and corn syrup.
Microwave the corn syrup, sugar mixture for 3 1/2 minutes on high.
Carefully remove it from the microwave and stir in the raw peanuts and salt and then microwave it for 3 more minutes, on high. If you’re using Spanish peanuts, rather than raw peanuts, omit the salt.
Again, carefully remove it from the microwave and stir in the butter and vanilla until butter melts. Work quickly, you don’t want the candy to cool too much in between. Return it to the microwave and cook for 1 minute. Sprinkle the baking soda over the top of the hot mixture, and stir it in, mixing well.
As you can see from the photo below, it will turn a butterscotch color and be light and almost foamy textured.
Immediately pour the hot confection onto a buttered/greased cookie sheet. Do not “spread” the mixture, as this breaks the bubbles (created by the baking soda). Instead, gently tip the pan back and forth to spread the candy out. This gives it a much lighter texture associated with this buttery favorite.
Once the brittle cools completely, it should be broken into pieces. Wrap it tightly and store it in an airtight container for up to two months. I always laugh at that part when I’m reading my recipe card, I don’t think a batch of this stuff has ever made it longer than 48 hours in my house!
Never Fail Peanut Brittle Recipe
1 C. sugar
1/2 c. light corn syrup
1 c. raw peanuts + 1/4 tsp salt
1 tsp. butter, room temperature
1 tsp. vanilla
1 tsp. baking soda
- Spray a large cookie sheet with cooking spray.
- In a large, microwave-safe bowl mix the sugar and corn syrup.
- Microwave 3 1/2 minutes on high.
- Stir in peanuts & salt and microwave 3 more minutes.
- Stir in butter and vanilla until butter melts. Microwave 1 minute.
- Stir in baking soda, mixing well. It will turn a butterscotch color and be light and almost foamy textured.
- Immediately pour onto buttered/greased cookie sheet, then gently tip the pan back and forth to spread the candy out.
- Cool and break into pieces. Store airtight.
The times given in the recipe are based on a 1,000 watt microwave. If you’re using an 800 watt microwave- cook 4 minutes the first time, 3 1/2 minutes the 2nd time, and 1 1/2 minutes the 3rd time. In order to achieve the perfect brittle, the temperature must reach the hard crack stage so be sure to follow the cooking times for your microwave.
Avoid making candy when it’s raining outside, or snowing (wet-sticky snow) because the humidity in the air will affect the end product. Too much humidity can cause peanut brittle to become sticky or to become denser in texture, giving it a heavy feel.
If you’d like you can substitute the peanuts with pecans, almonds, or pistachios. We’ve even added candied jalapeno pieces to ours!
© Can Stock Photo Inc. / MSPhotographics