This easy Microwave Peanut Brittle is ready to eat in 15 minutes from start to finish! Don’t have a candy thermometer? No worries. You won’t need one for this new-fashioned, old-fashioned Peanut Brittle made with a shortcut!
To highlight one of my shortcuts in the kitchen, I'm sharing my no fail peanut brittle recipe. The big secret is actually 2 secrets .......it is made in the microwave and I don't use a candy thermometer!
For years, I sold "Brownies and Brittle" during the holidays as part of my catering business, The Occasional Gourmet.
I'm excited to share my recipe for Microwave Peanut Brittle with you. I hope you will make a batch and share with a friend.
Can I make peanut brittle with other nuts?
Yes! It's easy by just substituting other nuts for peanuts and even dried fruit. Here are some of my favorites.
- Mixed nuts
- Hazelnuts (shells removed)
Yes, I've made pounds and pounds of brittles and each batch only took me 15 minutes to make not counting cooling time.
How to make peanut brittle in the microwave
Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.
My microwave wattage is 1100. If you have the same wattage, you will get the same results by simply using the timer on the microwave. In 16 minutes, you will have homemade peanut brittle!
First, stir together sugar, light corn syrup, and water in a large microwave-safe glass bowl. I use a Pyrex I've had for 20 years. I actually have two so I can make two batches.
Be sure the sugar is mixed in with no dry spots of sugar. Instead of using a candy thermometer in a saucepan on the stove, microwave (1100 watts) the bowl on HIGH for 3 minutes to wash down any crystals from sides of bowl.
Remove bowl from microwave using potholders and place on a folded towel or cutting board. Carefully release one edge of plastic wrap from the bowl to release steam.
Carefully uncover bowl, removing plastic wrap away from you to avoid steam.
Microwave, uncovered, 5 minutes and 20 seconds or until you begin to see golden color in center of mixture (This will be hard crack stage 300˚ if you were using a candy thermometer). Do not wait until the entire bottom of bowl has golden color. It will continue to turn golden slightly.
While mixture is cooking in the microwave, measure peanuts, butter, vanilla, and baking soda. Working quickly, remove bowl from microwave and place on a heat-proof silicone trivet, folded towel or cutting board.
Stir in peanuts, butter, and vanilla. Microwave about 25 seconds more because it cools down when adding these ingredients. You want it to be spreadable.
Remove the bowl from microwave with potholders and place on a heat-proof silicone trivet or folded towel on the counter or just place on the stove top. Quickly stir in baking soda.
Immediately pour hot mixture onto the buttered baking sheet, spreading to edges of pan with two forks. Let cool completely and break into pieces. Store in an airtight container.
How do I clean the bowl?
Great question! Here's my trick to cleaning the bowl when hardened candy is stuck to it.
Cleaning the bowl seems impossible, at first, but the hardened candy actually melts right off when you soak it in hot water 15 to 20 minutes because it's just sugar.
I also tilt the bowl in the sink slightly by putting a small spoon on one side of it so the water reaches almost to the edge of the side of the bowl where you poured out the candy.
I invested in a second 4-quart microwave-safe Pyrex bowl because I make so many batches of peanut brittle during the holidays.
Other shortcut candies you will love
If you loved the Microwave Peanut Brittle, then try my Microwave Cranberry Pistachio Brittle.
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Microwave Peanut Brittle
- cookie sheet, 4 quart microwave-safe glass bowl
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 tablespoon water
- 1 cup lightly salted or dry roasted peanuts
- 1 tablespoon butter
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- Lightly butter a baking sheet and have two forks ready to spread the hot mixture.
- Stir together sugar, corn syrup and water, in a microwave-safe 3-quart glass, mixing bowl. I use a Pyrex bowl I’ve had for 20+ years. Cover tightly with heavy-duty plastic wrap.
- Microwave (1100 watts) on HIGH for 3 minutes to wash down any crystals from sides of bowl. Remove bowl from microwave using potholders and place on a folded towel or cutting board. Carefully release one edge of plastic wrap from the bowl to release steam.
- Carefully uncover bowl, removing plastic wrap away from you to avoid steam.Microwave, uncovered, 5 minutes and 5 seconds or until you see golden color cover the bottom of mixture (This will be hard crack stage 300˚ if you were using a candy thermometer).
- Remove bowl from microwave and place on silicone trivet, folded towel or cutting board. Stir in peanuts, butter, and vanilla. Microwave 25 seconds more because it cools down when adding these ingredients.
- Remove bowl from microwave with potholders. Quickly stir in baking soda.Immediately pour hot mixture onto the buttered baking sheet, spreading to edges of pan with two forks. Let cool completely and break into pieces. Store in an airtight container.