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It only takes 6 ingredients to make this easy Microwave Peanut Brittle. It’s sweet, salty, crunchy, and a great holiday treat or homemade gift.
Table of Contents
Recipe ingredients:
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes:
- Baking soda: Adding baking soda to the hot sugar syrup makes lots of tiny air bubbles that give the candy the porous, honeycomb texture it’s famous for.
- Peanuts: I use regular roasted peanuts, but readers have shared they have had better success with raw.
Step-by-step instructions:
- Line a baking sheet with parchment or a silicone mat. In a large microwave-safe bowl, stir together the sugar and corn syrup and microwave on HIGH power for 4 minutes.
- Next, using a silicone spatula, stir in the peanuts and microwave on HIGH power until the picture is a light golden brown. Keep your eye on it during this crucial stage. In most microwaves, this could be anywhere between 3 and 5 minutes.
- Then stir in the butter and vanilla and microwave on HIGH until the peanuts are lightly toasted, 1 to 2 minutes longer.
- Stir in the baking soda. The mixture will get very foamy and light in color.
- Quickly pour the hot mixture onto the prepared baking sheet and tilt the pan one way and then the other to let the brittle spread out.
- Let cool for 30 minutes before breaking into pieces.
Recipe tips and variations:
- Yield: This recipe makes about 1 pound of peanut brittle.
- Grease the pan: Butter a baking sheet or line it with parchment so the brittle doesn’t stick.
- Let it flow: Don’t try to spread it with a spatula; just let it flow like lava.
- Clean-up: Spray the bowl and the spoon or spatula with a non-stick cooking spray before you use them. It will make the hot brittle less sticky and make clean-up a little easier.
- Microwaves: Each appliance is a little different and your results may vary.
- Storage: Store covered at room temperature for up to 2 months.
- Chocolate peanut brittle. Sprinkle a layer of semi-sweet chips as soon as you pour the hot brittle onto the pan. Then wait a minute for the chips to melt and gently spread the chocolate over the surface. Amazing!
- Without corn syrup. Unfortunately, there isn’t a good method for microwaving peanut brittle without corn syrup.
Frequently Asked Questions
What does baking soda do for peanut brittle?
Adding baking soda when making peanut brittle makes the hot sugar syrup foam, creating lots of tiny air bubbles that give the candy the porous, crispy honeycomb texture it’s known for.
Why didn’t my peanut brittle turn out?
If your peanut brittle is light in color and chewy, it was not cooked long enough. If it is too dark and brittle, it was microwaved too long.
More holiday treats
Candy Recipes
Christmas Crack
Candy Recipes
No Bake Peanut Butter Balls
Candy Recipes
Peppermint Bark Recipe
Candy Recipes
OREO Cookie Balls
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Microwave Peanut Brittle
It only takes 6 ingredients to make this easy Microwave Peanut Brittle. It's sweet, salty, crunchy, and a great holiday treat or homemade gift.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup peanuts
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda (see note 1)
Instructions
- Line a large cookie sheet with parchment paper or a silicone mat. In a deep microwave-safe bowl, combine sugar and corn syrup. Mix thoroughly and microwave on HIGH for 4 minutes.
- Stir in peanuts and microwave on HIGH until the mixture is light brown, about 3 to 5 minutes longer.
- Stir in butter and vanilla until combined. Microwave on HIGH until peanuts are lightly browned, about 1 to 2 minutes longer.
- Stir in baking soda until mixture is light and foamy. Pour onto prepared pan and cool 30 minutes. Break into pieces to serve and store in an airtight container.
Recipe Video
Notes
- Baking soda: Adding baking soda to the hot sugar syrup makes lots of tiny air bubbles that give the candy the porous, honeycomb texture it’s famous for.
- Yield: This recipe makes about 1 pound of peanut brittle.
- Grease the pan: Butter a baking sheet or line it with parchment so the brittle doesn’t stick.
- Let it flow: Don’t try to spread it with a spatula; just let it flow like lava.
- Clean-up: Spray the bowl and the spoon or spatula with a non-stick spray before you use them. It will make the hot brittle less sticky and make clean up a little easier.
- Microwaves: Each appliance is a little different and your results may vary.
- Storage: Store covered at room temperature for up to 2 months.
- Chocolate peanut brittle. Sprinkle a layer of semi-sweet chips as soon as you pour the hot brittle onto the pan. Then wait a minute for the chips to melt and gently spread the chocolate over the surface. Amazing!
- Without corn syrup. Unfortunately, there isn’t a good method for microwave peanut brittle without corn syrup.
Nutrition
Serving: 2ouncesCalories: 267kcalCarbohydrates: 44gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 1mgSodium: 159mgPotassium: 136mgFiber: 2gSugar: 41gVitamin A: 16IUCalcium: 22mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I did 4 min, 3 min , 1 min. 1st batch was borderline burnt. Every microwave varies
Microwave times are not correct. It seems all times should be reduced by 50%.
Hi Bill, thank you for sharing. Each microwave is a little different and the cooking times can vary. Take care! – Meggan
Am I missing it? Where are the amounts to use of the ingredients?? Wish I could have made this. Surely if 111 people rated this, they must be in the recipe somewhere!
Hi Amy, thank you for your comment and sorry for the confusion. The ingredient amounts are listed in the recipe card in the post. It can be accessed by clicking the large “Jump to Recipe” button on the right of the post towards the top of the page, or by scrolling down to right above where you were able to write a comment. Sorry again! Take care! – Meggan
Do you use raw or roasted peanuts?
Hi Melissa, thank you for your question. I use regular roasted peanuts, but readers have shared they have had better success with raw. I hope you love it! – Meggan
This is a great recipe. I do not recommend using wax paper as the brittle is very hot & will melt the wax. Parchment paper or just well oiled or butter cookie sheet is you’re best bet
Hi Liz, thank you so much for your comment. I agree, and I’ve updated the recipe card to remove wax paper. Thank you again! I’m glad you loved this brittle. – Meggan
Hi, I made this recipe but it turned out more like taffy, I’m guessing it has to do with the wattage of my microwave. Can you please tell me what wattage you used so that I can adjust the cooking time, the taste was great , would like to try it again. Thanks Florence
Hi Florence, thank you so much for your question! My microwave is 1000 watts. Each microwave is different, so it’s best to keep an eye on the brittle, watching for the mixture to turn light brown in step 2, and the peanuts begin to brown in step 3. I hope your next batch comes out perfectly! – Meggan
This was my 2nd time making peanut brittle and it went great, easy peasy and delicious. This will be my forever recipe. Thank you
You’re so welcome, LaRue! I’m so glad you love it! – Meggan
I’ve tried many microwave peanut brittle recipes over the years and this is the best I’ve ever made. I resisted the urge to spread the brittle to make it thinner and it “honeycombed” perfectly. Great taste and I will be my go to recipe from now on. Thank you.
Hi Shirley, you’re welcome! Take care! – Meggan
I’ve tried many microwave recipes over the years and this is the best I’ve ever made. I resisted the urge to spread the brittle to make it thinner and it “honeycombed beautifully.