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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.
Can’t see an amount for any of the ingredients.
Hi Aerin, you have to scroll to the recipe card (or click the button at the top that takes you straight there). Here is a link directly to the recipe card. Thank you! -Meggan
https://www.culinaryhill.com/microwave-peanut-brittle/#wprm-recipe-container-30193
The instructions in the recipe say it must cook to 140-145 degrees. That is in Celsius. You should note this because it has to get to 300 Fahrenheit fir hard crack stage. Great and easy recipe
Hi Pat, thank you so much for pointing that out! I updated the post. Glad you enjoyed it! Thanks again! – Meggan
Was real easy to do thank you
You’re welcome, Connie! – Meggan
This peanut brittle is so easy to make and really delicious! My
dad loves peanut brittle and absolutely loved this. Make it, you will
be glad you did!
Hi Pamela, thank you so much for the comment! I’m glad you and your father loved it! – Meggan
This is an easy, delicious recipe!
Glad you loved it, Cindy! Take care! – Meggan
Ok I tried this and I must have left it in the microwave to long on one of the steps as it tasted burnt, so can you help me and tell me which step it would be? Otherwise than that it was pretty good. Hope you get this and let me know, butbit doesn’t look like it’s going to post.
Hi Ruth, sorry your brittle tasted burnt! I would say it likely probably happened somewhere in step 2 or step 3. I would suggest using the lower ranges of time and keeping a close eye on the brittle. Hope this helps! Take care! – Meggan
Ok I tried this and I must have left it in the microwave to long on one of the steps as it tasted burnt, so can you help me and tell me which step it would be? Otherwise than that it was pretty good.
This sounds like a life savor for me. I made it the old-fashioned way and it takes forever but worth it in the end. Is this made with raw Spanish peanuts?
Hi Vanessa, it absolutely is way quicker and easier! I like to make it with salted peanuts, but another reader has made it with Spanish peanuts, leaving the skins on and loved it. Thank you and take care! – Meggan
Absolutely fantastic recipe! Delivered a crispy and salty sweet bit of decadence.
My 1100 watt microwave worked best with heating syrup and sugar 5 minutes, add nuts and heat 5 minutes, add vanilla and heat 2 minutes.
Glad you loved it, Chris! – Meggan
Only 1 teaspoon of better or is it 1 tablespoon? I have never made peanut brittle with less than 1 tablespoon – I would be afraid 1 t is not enough! Any thoughts?
Thank you-
Hi Lacey, I’m sure that it’s 1 teaspoon. Hope you enjoy! – Meggan
So easy and the cleanup a breeze. I made it with pistachio and pumpkin seed. Added some cinnamon, nutmeg and ginger to the pumpkin could really take it. If nobody eats it, its all mine
That sounds delicious Karen, glad you enjoyed. Thanks! – Meggan
Made this tonight. Was so easy and so good.@ as good as the old fashion kind my mother made as a kid growing up. Was her favorite homemade candy. She would have loved this..Thanks for the recipe.
Is it possible to print the receipt
Hi Linda, if you click “Print Recipe” you can print out a copy of the recipe. Enjoy! – Meggan
My mother used to make this quite often the hard way. It was one of her favorite candy’s. I just did the microwave kind and was so much eiser. Was able to get the hard boil easier. I doubled it and have the Karo syrup works better. Thank you for the recipe. My husband loved it..
I made 4 batches today! It is the BEST recipe for Easy Peanut Brittle I have ever made. My husband had to try every batch! Didn’t change anything. Perfecto!
So glad you both loved it! – Meggan
Just ran across this recipe tonight and it sounds awesome! Think I’m going to use pecans since I don’t have peanuts. BUT I’m placing a grocery order so brittle with peanuts is in my near future. Thanks for the video and your instructions as written are easy to read and comprehend. Hope you have a great Christmas! Blessings to all. I will rate after I’ve made this and taste tested it. Well, how soon depends on whether anyone else is around when it’s done…. LOL
Carol
Thanks Carol, I hope you like it! Merry Christmas to you! – Meggan
I have used this recipe for quite a while . the only thing , Is rule of thumb do not multiple Badges at 1 time
Omgoodness so happy to have found this recipe…Just like momma used to make. So delicious and crunchy
What wattage is your microwave?
Can you use cashews and I was told that it all has to be unsalted is that true
Hi Darrell, I don’t see why you couldn’t use cashews for this. Sounds great! I have tested this with regular salted peanuts and it works great, just watch it carefully so it doesn’t burn. – Meggan
I have used cashews, pecans, and salted peanuts and they are all excellent but I prefer peanuts over all !
Well, that was easy and turned out well.
What an amazing recipe! Since retiring in July, the hubs has been into cooking and baking. I found this recipe and, after one unsuccessful attempt that made my house smell like burnt horribleness, he got it right!! This will definitely be our go-to peanut brittle recipe!! The best tip? Heat the pan that you’ll be pouring the brittle onto – GENIUS!! And the Chocolate Peanut Brittle is amazing!! Great job and thank you for sharing!!
My first time making it in a microwave and it was easy and fast! I like the tips!!!
Super easy recipe. I also poured chocolate over it. My husband loves chocolate peanut brittle. Thanks
Absolutely amazing recipe. It is so easy and fast. I recommend staying with the recipe exactly as the author intended. DO NOT USE RAW PEANUTS. I cannot stress this enough. The peanuts will be rubbery I guarantee it. Use roasted or Spanish (leave skins on to add great flavor and their beautiful in the final product). The salt from roasted or Spanish peanuts also add great flavor and dimension. The peanuts will not burn if you do not vary from the original recipe. Please try this recipe its fantastic!
Thank you so much Janice! I’m glad you like it! -Meggan
I’ve made this same recipe for years but from other sources. Sometimes it was chewy or tried to pull out my fillings, but your recipe worked perfectly!
Btw I have a 900 watt microwave and did 4 mins, 4 mins, 2 mins and it’s perfect. I also use dry roasted peanuts and haven’t had them burn. I pour onto parchment on a baking sheet and tilt to thin it out. Throw it right into the fridge to cool, makes it snap nice too.
I have used this recipe for a long time. Only thing different is i use 1 1/2 tsp butter and 1 1/2 tsp vanilla. I don’t time mine either. I eyeball it. It is absolutely amazing. Never had 1 complaint. And it doesn’t last very long in our house. Thank you for this recipe.
What watt is your microwave?
I really want to try this. All of the writing says 50% power, but the recipe says high power. I’m confused, I feel like I’m missing something. Which do I do?
Hi Sarah, I’m so sorry about that. I have been retesting this recipe and updated the recipe card, but not the text in the post! I used to have the recipe at 50% power, but people (including me) had a lot of trouble with it. After retesting, I believe 100% power is the way to go. When I make it that way, it starts to smell burnt towards the end, but it doesn’t TASTE burnt. Not sure if that stokes your feelings of confidence. :) Overall microwave peanut brittle is really challenging because everyone has a different microwave, and it’s really easy for everything to be a disaster. But, I’ve had good luck with the 100% power version (and corresponding shorter cooking times). I’ll fix the post. Sorry again! Thanks. -Meggan
Hi Meghan I just dumped a batch of burnt peanut stuff “YUCK” I followed another recipe then I saw yours ,going to give another try @ 50% . Thanks
I have tried this twice but the peanut brittle is chewy any ideas of what I might be doing wrong would be appreciated
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.
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.
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 .
Thank you Gloria! This is super helpful! I appreciate you.
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
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.
Thanks for the e-cookbook Meggan.
Best wishes for Christmas and the New Year.
Peanut Brittle is my dad’s favorite. Thanks, because he is gonna be real happy!
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.
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. ;)
Hi Jane, I’m so sorry your brittle is coming out with mixed results! I really appreciate your determination! (I’ve definitely been there!) I would suggest microwaving it in 2- or 3-minute increments and keeping a very close eye on it. Microwave until it’s just light brown in color. Sticky is undercooked, burnt is over. I hope this helps, and sorry again. – Meggan