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.

Microwave peanut brittle in a clear jar.

Recipe ingredients:

Microwave peanut brittle ingredients in various bowls.

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.

Step-by-step instructions:

  1. Line a baking sheet with parchment. Stir together the sugar and corn syrup and microwave on HIGH power for 4 minutes.
    Sugar and corn syrup mixed in a bowl.
  2. Next, stir in the peanuts and microwave on HIGH powered 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.
    Sugar, corn syrup, and peanuts in a bowl.
  3. Then stir in the butter and vanilla and microwave on HIGH until the peanuts are lightly toasted, 1 to 2 minutes longer. The brittle needs to reach the hard-crack candy stage, about 146 degrees to 154 degrees.
    Microwave peanut brittle ingredients mixed together in a clear glass bowl.
  4. Stir in the baking soda. The mixture will get very foamy and lighten in color.
    Microwave peanut brittle in a clear glass bowl with a rubber spatula.
  5. Quickly pour the hot mixture onto the prepared pan and tilt the pan one way and then the other to let the brittle spread out.
    Microwave peanut brittle on a cutting board.
  6. Let cool for 30 minutes before breaking into pieces.
    Microwave peanut brittle on a cutting board.

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 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.

Undercooked vs. overcooked peanut brittle.

More holiday treats:

Microwave peanut brittle in a clear jar.

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.
4.95 from 18 votes
Cook Time 10 mins
Cooling time 30 mins
Total Time 40 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 267

Ingredients 

  • 1 cup granulated sugar
  • 1/2 cup 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, wax 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

  1. 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.
  2. Yield: This recipe makes about 1 pound of peanut brittle.
  3. Grease the pan: Butter a baking sheet or line it with parchment so the brittle doesn’t stick.
  4. Let it flow: Don't try to spread it with a spatula; just let it flow like lava.
  5. 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.
  6. Microwaves: Each appliance is a little different and your results may vary.
  7. Storage: Store covered at room temperature for up to 2 months.
  8. 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!
  9. 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

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. 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!!5 stars

  2. 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!5 stars

  3. 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.5 stars

  4. 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.5 stars

  5. 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?

    1. 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

  6. 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

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

  8. 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.5 stars

  9. 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.  5 stars

  10. 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 .4 stars

  11. 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! :D5 stars

    1. 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

  12. 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.  5 stars

  13. 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.

    1. 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.

  14. 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!5 stars

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