Microwave Cranberry Pistachio Brittle Chewy tart dried cranberries and rich buttery pistachios pair up in this addictive and easy microwave brittle.

This Microwave Cranberry Pistachio Brittle has the sweet and salty, crunchy-chewy texture you'll love from pistachios and dried cranberries. Did I mention this easy homemade candy is made in the microwave?

This is a follow up post to the basic Microwave Peanut Brittle recipe that doesn't require a candy thermometer!

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

How to make Microwave Cranberry Pistachio Brittle

• First, stir together sugar, light corn syrup, and water in a large microwave-safe glass bowl. I use a Pyrex bowl I've had for 20 years. I actually have two so I can make two batches one right after the other.
• 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.
• Next, 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 cranberries and pistachios, 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 cranberries and pistachios, butter, and vanilla.
• Microwave about 25 seconds more because it cools down when adding these ingredients. You want it to be spreadable.
• Then, 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.

For step by step photos to my microwave brittle techniques above just click here for my Microwave Peanut Brittle using a 4-quart microwave safe glass bowl. The technique is the same for Microwave Cranberry Pistachio Brittle except I traded out the peanuts for pistachios and dried cranberries here.

Scroll down to the bottom of this post for the printable recipe.

This is what the mixture looks like right after adding the nuts and cranberries. The color of the candy mixture should be light golden. Be sure to place the bowl on a heat-proof silicone trivet, folded towel or cutting board using potholders because the bowl gets hot!

I like to have two forks ready to pull/scrape the mixture to the edges of the pan. To me, it works better than traditional buttered spoons.

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Other shortcut candy recipes you will love

Cookies 'N Cream White Chocolate Fudge

Mint Oreo Cookie Truffle Balls

Microwave Peanut Brittle

Cinnamon-Sugar Candied Pecans

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Microwave Cranberry Pistachio Brittle

Don’t have a candy thermometer? No worries. You won’t need one for this newfashioned, old-fashioned 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. I’m addicted to this crunchy-chewy texture the pistachios and cranberries give this brittle.

Prep Time3 mins

Cook Time13 mins

Total Time16 mins

Course: Snack

Servings: 12

Author: Kathleen Phillips | GritsAndGouda.com

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 tablespoon water
• 1 6-oz package shelled Wonderful pistachios (one heaping cup)
• 1/2 cup dried cranberries
• 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 silicone trivet, 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 folded towel or cutting board. Stir in pistachios, cranberries, 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 hot pour 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 brittle 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.