This recipe for Microwave Peanut Brittle is the easiest brittle to make, and no one will ever know you made it in the microwave. It’s perfectly delicious in about half the time!
Peanut brittle is just part of Christmas in my family. Every year we make several batches around the holidays. Up until a few years ago, we always used an old school recipe from my mother’s great aunt Matilda. And, it was always perfect. However, it was not the easiest stuff to make. It took a little finesse and was a little hard to cook with just one person.
For several years, I heard from readers about making peanut brittle in the microwave. And honestly, I was quite skeptical. Nevertheless, when several friends mentioned the microwave version, I broke down and gave it a reluctant try. And y’all… I’m so glad I did.
Don’t tell my mom, but I’m not sure I’ll ever make peanut brittle the old way again. It’s SO much easier and tastes exactly the same. Seriously. No one will ever know you made this in a microwave.
Do I have to use a candy thermometer when making peanut brittle?
If you like living on the edge and don’t mind possibly wasting some ingredients, nope. You sure don’t. But, if you want to make sure each batch turns out perfectly, I certainly recommend a thermometer of some kind.
You don’t necessarily have to use a candy thermometer, though. My instant-read thermometer measures up high enough to be able to use that, and it’s so much easier than using a bulky candy thermometer. Plus, you need an instant read thermometer in your kitchen drawer anyway.
Does humidity affect peanut brittle?
Yes. Yes, it does. Rainy, humid days mean sticky, chewy brittle. Cooking it a few degrees above the recommended temp will help.
Humidity will also make brittle sticky after it’s been made. So, I recommend storing it in an airtight container right on the counter.
Tips for Perfect Microwave Peanut Brittle
As with almost all delicious candy treats, there are a few quirks to take into consideration when making the BEST microwave peanut brittle recipe:
- Different wattage microwaves will take varying amounts of time. I used a 1650-watt microwave to develop this recipe. This variance will happen in the last cooking after you’ve added the peanuts and butter. And, this is why I still recommend having a candy or instant-read thermometer to ensure the sugar mixture gets to between 300 and 310°F. This is what’s known as the hard crack stage in candy making, and it’s what will give you that crunchy sugar texture you want. Cooking it below means it will be sticky and chewy – more caramelly.
- Have everything measured out and maybe an extra set of hands. There is always some degree of risk when making any kind of candy and using molten sugar. Those of you with hot sugar burns know what I mean. But, don’t be afraid! Just be prepared. Have everything measured out and ready to go. Sometimes it’s also good to have an extra set of hands around to help.
- Be sure to use a microwave-safe bowl and oven mitts. Bowls safe for microwave use won’t get hot when used, so it makes the process easier. With that being said, I always recommend oven mitts when transferring the bowl of sugar to and from the microwave.
Recipe Card
Microwave Peanut Brittle
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 1/2 cups raw peanuts
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
Instructions
- Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. Set aside.
- In large microwave safe glass bowl, stir together the sugar and corn syrup.
- Microwave the mixture for 4 minutes. The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine.
- Return the bowl to the microwave and cook for an additional 3 to 5 minutes – or until caramel colored. The mixture will need to reach between 300 and 310°F – the hard crack stage.
- Remove from the microwave and add the vanilla and baking soda and stir quickly to combine. The mixture will foam up. Stir just enough to get all the baking soda combined, but don't over stir. The bubbles/foam is what give the brittle the lighter honeycomb texture and stirring too much will work all those out of the mixture.
- Quickly and carefully pour the mixture onto the prepared pan. Use a silicone spatula sprayed with nonstick cooking spray to spread the brittle evenly. Allow to cool completely before breaking into pieces. Store in an airtight container.
Video
Notes
Nutrition
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Absolutely FANTASTIC! The taste is wonderful and the ease is incredible. The only thing I did to cut down on the bite is add a tad more of the baking soda and it made the crunch a little lighter. Otherwise, just wonderful.
So glad to hear you loved how it turned out!
Substitute peanuts with cashews you won’t be disappointed.
Sounds perfect! I love cashews! I’ll be sure to give it a try!
It’s a great recipe
Thanks!!
First time using microwave making brittle. Mine only 1000 watt so was guessing cooking time. Cooling now but not sure if will be sticky? 🙏 tho!
Hope to hear it turned out great for you!
I Love this Recipe Thank You so very much for Sharing it.
Glad to hear it has turned out great for you!
Great recipes,I just finished making peanut brittle.The fifth time since Christmas lol.
Wow! That’s amazing! Glad you’ve enjoyed it!
Oh so very good and addictive! Loved how simple it is to make. Thanks for giving us the temperature in this recipe. I have given up on making peanut brittle after throwing out batches from guessing when it was done. Wish all recipes came with internal temperatures so we aren’t under baking or over baking. Thanks Stacey. Merry Christmas!
So glad it turned out great for you! Merry Christmas!
Can sliced almonds be used in place of peanuts?
I’ve not done it with sliced almonds, but I don’t see why that wouldn’t work.
I have made microwave peanut brittle for years and people rave about it, if you want to bump it up a notch use cashew pieces…wow even better than peanuts, it is a must for my retired group I go to Christmas lunch with….
I LOVE it with cashews and pecans!
I have been making microwave peanut brittle for about 35 years. I have used raw peanuts, Spanish peanuts, and cocktail peanuts. They all work, but cocktail peanuts are my favorite. Over the years I have adjusted the cooking times slightly to accommodate different wattages. I use a four cup Pyrex measuring cup to make one batch. It is just the right size and has a very convenient handle. I do not spread the brittle, but I pour it to cover most of the pan. The last batch I made I tried using just a small piece of parchment paper to see if the brittle would stick to that. It did not, so the next batch I make I won’t use buttered foil but I will use parchment.
Thanks for those tips, Margy!
Try using a silicone mat. The candy will pop right off.
Great idea!
My recipe has a couple of minor differences but I have been making peanut brittle in the microwave for many years. As the matter of fact, I just made 4 batches of it two days ago. I have never had anything but rave reviews from everyone…for at least 30 years now! Give it a try, you won’t be disappointed!
Thanks, Deb!
I made three batches yesterday. Loved this recipe, I will be making it again. I used raw peanuts. Cooked the sugar a syrup 4 minutes. Added the peanuts and butter, cooked 2 1/2 minutes stirred and cooked another 2 1/2 minutes, added vanilla, and baking soda. My microwave is a 1000 watt.
Thanks for letting us know what worked for you. Glad you enjoyed it!
I have made this brittle for years, same recipe. It is wonderful and sooooo good. Thanks for reminding me about it. I much have lost my recipe for it, we moved and it is gone. Thanks again. Love your recipes.
Thanks so much, Nelda!
I tried this for the first time just now and wanted to make notes. My microwave is 1250w so I microwaved the sugars for 4 minutes, stirring at 2. I added roasted peanuts and butter, then put back in for 2 more minutes. When that was cooking it was clear to me I would need to move the mixture from the 1 quart measuring cup into my 2 quart before adding the baking soda and vanilla. I think that move caused the candy to start to harden to the bottom of the cool glass which made it difficult to scrape onto the parchment paper. I think my timing was good for the microwave; I will start with the giant (not just big) glass in the future.
Thanks for sharing your tips!
I think I have made a mistake. I bought raw unsalted nuts. Will this make for a dull tasteless product?
I actually call for raw unsalted nuts in my “Aunt Matilda’s Peanut Brittle” so I would imagine they would still work. My only concern would just be about them cooking through. You could always quickly roast them in the oven before adding them to this recipe, too.
Debbie, A recipe shared by a friend calls for raw peanuts. The difference is to add the raw peanuts at the beginning, with a dash of salt if not salted. Tastes great.
Best ever peanut brittle
Thanks, Rose!
A great recipe and easy to make. Takes very little time. Just be careful not to overcook as it can burn quickly
Yes! That’s why I tried to be as detailed as possible. Glad it turned out great for you!
Nice! I am going to give this a try…
Enjoy!
This stuff is GOOD y’all!!
Thanks, Donna!
I don’t know who is in charge of dumb questions but I have one. Explain “raw” peanuts to me, please. Will the package read “raw peanuts”? Thank you for not laughing for too long.
Don’t ever hesitate to ask questions here, Karen! Yes, the package will say “raw” peanuts. They’re simply peanuts that have been shelled but are still raw and haven’t been cooked. Like this… https://www.walmart.com/ip/Great-Value-Raw-Peanuts-16-oz/333053298?athbdg=L1200
My first time to make peanut brittle. Waiting for it to cool. The bit that dripped on the counter cooled quickly & tastes scrumptious! Thanks!
Wonderful! Hope it all tastes great!
Great recipe make several batches for the Holidays. Have also put chocolate chips on top after I pour it out. Yummy
Yum! That sounds like a great addition!
Stacy, So happy to get you peanut brittle made in the microwave recipe. Have not tried yet but have plenty of raw peanuts and I am going to make it before Christmas. My family will love it. I am always for the easy, faster methods. Thanks
Hope it turns out great for you! Enjoy!
I have made microwave peanut brittle every year for at least 20 years. I sent you my recipe several years ago. I have had to change the cook times as I have changed microwaves. I will email my entire recipe with all my notes. I will never make it any other way.
Thanks, Margaret! I’ll be watching for it!
Have any of your readers tried peanut brittle on non-stick aluminum foil? I use it for other things but haven’t tried it for this. Just wondering.
Stacey, I’m glad you saw the light! I have made mine with these times and never had any problem. I have a 700 watt microwave oven; this was top power when I got my microwave. The one I have now is about 35 years old and they are supposed to lose power over time but the times still work. Of course, the candy thermometer is the best way, at least until you have made it a few times and know what’s going to happen, etc. I haven’t made peanut brittle on the cooktop since 1976. Oh, I’m old! I also make pralines in the microwave and they are as easy to make that way as peanut brittle.
Sue, I would sure love to have your praline microwave recipe.
PLEASE share your microwave praline recipe! My mother made the best pecan pralines every year for Christmas and I have her recipe and have never had any success at all with them!
I have a 1000 watt microwave – way less than your 1650 – what timing adjustments are necessary???
Mine was perfect at 7 minutes total. I’d recommend 8 to 9 minutes total for yours.