Microwave Peanut Brittle In minutes you can make old-fashioned peanut brittle with my step by step photos.

Don’t have a candy thermometer? No worries. You won’t need one for this new-fashioned, old-fashioned Peanut Brittle made in the microwave!

Microwave Peanut Brittle

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!

I'm sharing one of my catering secrets this weekend! For years, I sold "Brownies and Brittle" during the holidays as part of my catering business, The Occasional Gourmet. I made peanut, pecan, pistachio, pistachio-cranberry, cashew, and mixed nut brittles along with my famous Mississippi Mud Brownies that I also made year round.

To highlight one of my shortcuts in the kitchen, I'm sharing my peanut brittle recipe. The big secret is actually 2 secrets .......it is made in the microwave and I don't use a candy thermometer! Yes, I've made pounds and pounds of brittles and each batch only took me 15 minutes to make not counting cooling time.

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.

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 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.

If you loved the Microwave Peanut Brittle, then try my Microwave Cranberry Pistachio Brittle.

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Microwave Peanut Brittle

Kathleen Royal Phillips

Don’t have a candy thermometer? No worries. You won’t need one for this newfashioned, old-fashioned peanut brittle. 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!

Print Recipe Pin Recipe

Prep Time 3 mins

Cook Time 13 mins

Total Time 16 mins

Course Snack

Cuisine American

Servings 12 servings3

Calories 138 kcal

Equipment

• cookie sheet, 4 quart microwave-safe glass bowl

Ingredients

  

• 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

Instructions

 

• 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. 

Notes

Tip: If your hot peanut mixture doesn't spread well just pop the pan in a 350 degree oven for 2 minutes and it should warm the sugar mixture just enough to help pull it from the middle to the sides to make it thinner. Warning! The oven must already be preheated or the mixture will set up. I only do this when I am teaching someone how to do it and I think I might not be able to work as quickly. Good tip if you are new at this.