Never Fail Peanut Brittle

10 Minute Microwave Peanut Brittle
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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!

never-fail-peanut-brittle

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.

never-fail-peanut-brittle

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.

never-fail-peanut-brittle

Microwave the corn syrup, sugar mixture for 3 1/2 minutes on high.

never-fail-peanut-brittle

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.

never-fail-peanut-brittle

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.

never-fail-peanut-brittle

As you can see from the photo below, it will turn a butterscotch color and be light and almost foamy textured.

never-fail-peanut-brittle

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.

never-fail-peanut-brittle

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

You’ll Need:
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

  1. Spray a large cookie sheet with cooking spray.
  2. In a large, microwave-safe bowl mix the sugar and corn syrup.
  3. Microwave 3 1/2 minutes on high.
  4. Stir in peanuts & salt and microwave 3 more minutes.
  5. Stir in butter and vanilla until butter melts. Microwave 1 minute.
  6. Stir in baking soda, mixing well. It will turn a butterscotch color and be light and almost foamy textured.
  7. Immediately pour onto buttered/greased cookie sheet, then gently tip the pan back and forth to spread the candy out.
  8. Cool and break into pieces. Store airtight.

Notes

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

About Liss 4018 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

5 Comments

  1. thank you soooo much for this wonderful recipe. it is as good as the peanut brittle my sister used to buy for my dad. i made it with him in mind ( i like it too though) and hoped it woud be a success then i would make a batch just for him.

    it was so soft and delicious. i just made my second batch and am suprising my dad with it tomorrow. he loves peanut brittle!!
    i am wondering about doubling the recipe though.

    could i and just double the cook time? i’m afraid to try it though.

    • I am wondering about doubling the recipe though. could I and just double the cook time? I’m afraid to try it though.

      No, DONT Double it, it wont come out, the Candy doesn’t cook properly. Better off to make separate batches!

  2. I made this using broken up pecans. Pecans seem to cook faster than peanuts. Next time I will shift the cooking times so that I am cooking the sugar/syrup mixture 4.5 minutes and adding the pecans then cooking for 2 minutes.

    Also do not make this in a silicone collapsible bowl. The bowl melted and left little bits of silicone in the candy and had to toss the whole thing. Lesson learned.

    Used my big Corelle bowl. I crushed this up and used it on ice cream. Yummy.

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