Microwave Peanut Brittle

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It’s easier than you think to create that crunchy, airy texture. Yes, in your microwave.

Microwave Peanut Brittle | Culinary Hill pin

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.

My husband Jim is a huge peanut brittle fan.  Me? Less so: My memories of peanut brittle involve making it in a chemistry lab in high school.  Crunchy? Yes. Burnt-tasting? Definitely.

I actually thought the burnt taste was normal. That peanut brittle lovers were just crazy people who liked the taste of burnt peanuts. Luckily, Jim set me straight.

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.

MY LATEST RECIPES

When made correctly, Microwave Peanut Brittle is light and airy, crunchy and sweet. It reminds me of Honeycomb, or Fairy Food, or whatever golden, buttery-crisp food comes to mind. It’s addictive. It’s heavenly. It’s perfection.

The secret? That’s easy: Microwave the ingredients at 50% power.

Boom.

When you microwave at full power, it’s easy for everything to overheat and burn in a matter of seconds. Shave off minutes to avoid the burning, and you wind up with undercooked, chewy, unhappy brittle.

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.

But when you microwave at 50% power, something magical happens. Chemistry, I suppose. That’s a lot of goodness to come out of 7 ingredients and 12 minutes.

Once you’ve successfully cooked your brittle mixture at 50% until lightly golden and fragrant, just pour it onto a lined cookie sheet and cool.  Break into chunks and devour.  Store leftovers (if there are any) in an airtight container at room temperature.

It’s fun, it’s fearless, and it’s delicious. Make it now.

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.

Save this Microwave Peanut Brittle to your “Desserts” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.
4.86 from 7 votes
Print

Microwave Peanut Brittle

Learn the secret to buttery Microwave Peanut Brittle (minus the burnt taste!). It's easier than you think to create that crunchy, airy texture. Yes, in your microwave.
Course Dessert
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 266 kcal

Ingredients

  • 1 cup raw peanuts
  • 1 cup sugar
  • ½ cup corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon butter
  • 1 teaspoon vanilla

Instructions

  1. Line a large cookie sheet with parchment paper, wax paper, or a silicone mat. In a deep bowl, combine peanuts, sugar, corn syrup, and salt. Mix thoroughly and microwave for 5 minutes on 50% power.
  2. Stir and microwave 5 to 7 minutes longer at 50% power, until syrup is light brown. Remove from microwave.
  3. Stir in baking soda, butter, and vanilla; mix well (mixture will foam). Pour onto cookie sheet and cool completely. Break into pieces and serve or store in an airtight container.

More recipes you'll love...

14 comments

  1. I’m glad you hubs set you straight, because peanut brittle is the jam!  LOVE that you made this in the microwave!  Gimme convenience and delicious all day!  This is genius!  Thanks for sharing the YUM!  Cheers!

    • Thank you Cheyanne, sometimes a girl just needs her husband to square things away. ;) Calling things “the jam” is totally my jam, BTW. ;)

  2. I have a very similar recipe, main difference if the peanuts are raw peanuts. Can you advise if yours are regular or raw peanuts. Thank You.

    • Hi Sharon, I just used regular salted cocktails peanuts, I assume they were cooked in some manner. I’m sure they must have been. I wonder if this is why I always had so much trouble with burnt peanuts?! Perhaps if I had used RAW peanuts all along I wouldn’t need to cook on 50% power. Hmmmm.

  3. Peanut Brittle is my dad’s favorite. Thanks, because he is gonna be real happy!

  4. Thanks for the e-cookbook Meggan.
    Best wishes for Christmas and the New Year.

  5. This is brilliant! I love peanut brittle and make it every season, but it’s a bit of a pain because of the temperature regulations and down-right messiness of the whole thing. Your method is genius! I’ll definitely be using your recipe next time I make brittle.  

  6. Hi! I’m a newlywed so we have one of those 30 dollar microwaves lol so I don’t think I have the option to adjust the power it cooks it in. I was just happy it had a potato button!

    Any suggestions for cooking it in a standard microwave? Or just eyeball it and maybe use the raw peanuts I saw suggested earlier.
    Thank you!!

    Ps: YOUR RECEIPIES ARE AMAZING. We made those cheese and pepperoni pizza bites for our one year anniversary and we couldn’t eat enough!!! And then that blueberry and lemon yogurt cake was to die for. You’ve helped me feel like a successful wife in the kitchen! :D

    • Fiorella, I’m so happy to hear you are having fun with cooking! :) I guess I would *try* to microwave it in 2 or 3 minute increments and just keep an eye on it! Just do that until it’s light brown in color (and definitely start with raw peanuts, just in case!). I would also say, give yourself a break if it doesn’t work out the first time! For me, cooking is so much about practice, and the first time I make something, I accept that it might just fail. :) But it sounds like you’ve had a lot of success, so you obviously have some natural talent! Congrats on one year of wedded bliss, here’s to many more! XOXO

  7. I learned thru trial and error, you must use RAW PEANUTS, or the time specified will burn your recipes. No need for all the adjusting, just hunt for Raw . there is a big difference in the taste .

  8. Thanks Meggan, for your reply.  I hunted thru stores frustrated not finding Raw peanuts until a baker happened to be in my local grocer.  He said always go to the baking ingredient aisle and there are bags just for recipes there. Love peanut Brittle but not with any burnt taste.  

  9. I make peanut brittle with the same recipe but once i used spanish peanuts. It was absolutely delicious. A little messy removing the skins but worth it.

  10. I have tried this twice but the peanut brittle is chewy any ideas of what I might be doing wrong would be appreciated

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

thanks for stopping by!

y’all come back now, ya hear?