Peanut Brittle is one of my (occasional) guilty pleasures. Chewy and crispy candied peanuts made in the microwave? Does that really work? You bet it does! It’s fast and easy, and you don’t need a candy thermometer. Best of all, it’s much cheaper, better (and fresher) than the boxed versions you buy at the store.
Strap yourself in, because I’m in candy and cookie baking mode for the holidays! I don’t eat peanut brittle very often, but when I do– I find it irresistible. So does my husband.
A few years ago, I posted this recipe for making peanut brittle with a pot and a candy thermometer. It’s a great recipe, but this King Arthur Flour recipe is just as good– and a whole lot easier to make. All you need is a microwave, a microwave proof measuring cup, or bowl, and a few ingredients.
Once you’ve added peanuts to the corn syrup, sugar and butter mixture– carefully spread it on parchment paper or a silicone mat.
Once cooled, break it into bite sized pieces. They are delightful wrapped up in a cellophane bag and tied with a festive ribbon. Easy peasy! Otherwise, store in a airtight container to keep them fresh and crispy. I also want to mention that you can substitute cashews– or your favorite nuts. I’m sure you’ll love it.
I have more easy candies you can make as Christmas gifts. Trust me, these are incredibly good!
Easy and delicious Vanilla and Chocolate Caramels
When I was a kid, my mom used to buy a bag of Kraft caramels that had both caramel and chocolate caramel flavors. I couldn’t pick a favorite, and now I can clone these at home! These are perfect as holiday gifts. I promise, you will love these!
My Personal Favorite- Black Licorice Caramels
The Best Microwave Peanut Brittle
Equipment
- 1 large microwave bowl I use a large Pyrex Glass Measuring Cup
- parchment paper or a Silpat mat
Ingredients
- 1 cup granulated sugar 198g
- 1/2 cup light corn syrup 156g
- 1 1/2 cups salted peanuts 213g
- 1 tablespoon butter 14g
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Spray a wooden spoon (or other heat-proof stirring implement) with non-stick cooking spray. Lightly grease a 10" x 15" or larger baking sheet, or line it with parchment or a Silpat mat.
- Mix together the sugar and corn syrup in a large microwave-safe bowl and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl; the sugar/corn syrup should fill it no more than 1/4 to 1/3 full.
- Replace the bowl in the microwave and cook on high for 2 to 4 minutes, until the mixture turns a nice medium-brown caramel color. Start watching carefully around the 2-minute mark, and remove when the caramel color is achieved.
- Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its hallmark airy texture. (This is also why you need to use a large bowl.) Stir quickly to combine. The finished mixture will look creamy and caramelized.
- Working quickly, pour the mixture onto your prepared baking sheet and spread it as evenly as possible. If you end up with an uneven spread, don’t worry — the candy should still set up nicely, even in the thicker areas.
- Once the brittle has set and cooled (30 to 60 minutes), break it into pieces.
Notes
I think you forgot the baking soda and vanilla in the instructions. The recipe will not turn out as written.
You are so right! Sorry! I have edited the recipe card and it’s now accurate. Thank you for letting me know.