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.
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- 1 ½ cups raw peanuts
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ 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
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. 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.
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May I ask, where did you purchase the bowl you are using in the video? I don’t have a bowl that will withstand the temperature. Thank you for your time!
Of course! That bowl is the VARDAGEN bowl from Ikea.
superb
Thanks, David!
My husband loved first batch…perfect. A few weeks later, second batch stayed chewy due to southern humidity. Watched weather for 3rd batch, perfect 10. So easy!!
So glad y’all have enjoyed it, Susan! And yes, when it’s super humid, you can overcook it just a touch to try to cook out the extra moisture, but waiting for a pretty day is a solid bet, too.
Very very very good 👍
Appreciate it, Cindy!
It was excellent!!!
Thanks, Sherry!
Fantastic and Easy !!! I gave this to friends at Christmas. They all lived it! It was their favorite of all candies. Thank for for this wonderful recipe. Sure beats the recipe i used to make with my mother as a child – boiling on the stove until it reached the hard boil stage!!
Wonderful! So glad to hear all your friends loved it!
Fantastic and Easy!!!!! I gave to friends at Christmas. It was their favorite of all candies. I didn’t worry about measuring to hard ball stage, just look at color.
Turned out perfect, just like I remember! I always have used roasted Spanish peanuts and it turns out fine but maybe easier to burn than raw peanuts.
Looks great, Jennifer! And great point on the peanuts! They will certainly work, and you can always add them a little later in the cook time if you’re worried about them burning.
I always get this weird patch – thoughts?
The only thing I can guess is that it’s from the bottom of the bowl when you pour it out, and it’s happening because it’s not getting stirred well enough. Outside of that, I’m just not sure.
Good recipe! Love the “ honeycomb” texture- may up the baking soda to 2 tsp- or would that be bad?
I’d like to add some creamy peanut butter- maybe a 1/2 cup. Any idea how to incorporate that/adjustments needed??
I’d be careful bumping the baking soda all the way to 2 teaspoons. More baking soda will give you more “honeycomb,” but too much can make the brittle taste a little soapy and it can end up extra crumbly instead of crisp. If you want a little more lift, I’d only increase it slightly.
On the peanut butter, 1/2 cup is a lot for microwave brittle and can keep it from setting up hard. I’d start with 2 to 3 tablespoons for flavor, stirring it in right after the butter melts, then finish with the baking soda like usual. If you’re set on using 1/2 cup, it’ll need more cooking to reach hard crack, and that’s tough to control in the microwave. I’m not sure it will work, though.
Thanks for the reply!!
Turns out every time
Glad to hear it, Barbara!
Made this recipe several times. Turned out perfect every time. Thank you so much!
Love hearing that Martha! I just made two batches Sunday.
Followed instructions. But, my candy turned dark brown before reaching to crack candy temp. 😓. Smells burnt too. My microwave is 1100 watts.
I hate to hear that happened! You certainly overcooked the sugar. Were you using a candy thermometer?
Worked beautifully, so easy! Making more tomorrow!
Love hearing that, Linda!
I haven’t made this yet but gave it 5 stars because I’ve never got a bad recipe from your site. My question is about the baking soda. In the printed recipe it calls for 1 1/2 tsp. In the video you say 1 tsp. Which is it, because I know it would be critical?
Thanks so much for the kind words! The correct amount is 1 1/2 teaspoons baking soda. The video misspoke when I said 1 teaspoon. And as a rule, you’ll always want to follow the written recipe on the site since that’s the version I keep updated and corrected.
Love this recipe!! I make it every year. I make a double batch and cook it a total of 10 minutes. Perfect!
Thanks, Kristie! So glad you’ve enjoyed it!
I’ve made a similar recipe many times and use a 2 quart Pyrex measuring bowl- microwave safe AND it has a handle! Question- how far ahead can you make it if you store it air tight on the counter? How long will it stay good?
Smart! Honestly, this will last for a few weeks.
Very good. I had to cook mine longer. It is an old microwave.
So glad you enjoyed it. Yeah, the age and wattage of the microwave does have an effect.
2 batches made and are amazing!
1000009803
Awesome! So glad to see it turned out great for you!
So simple and delicious 💕I have struggled for years until I found you🥰
Thank you, Claudia! I’m so glad you found me!
This worked great & was easy to follow. Thanks for the recipe!
Glad to hear it, Amanda! Thanks for letting me know!
Use parchment paper. It is so much easier and less messy than butter. It works like a dream.
That works, too!
So if I use other nuts, like a mixed nut brittle, all the nuts should be raw and unsalted?
Yes, if you’re swapping in other nuts, it’s best to start with raw and unsalted so the flavor stays balanced and they don’t get too dark as the brittle cooks.
That said, you can use roasted and salted nuts if that’s what you’ve got on hand. You’ll just want to stir them in right at the very end, in the last minute of cook time, so they don’t burn.
Yummmy
Thanks!
Perfect! My total minutes are 9 for the color we like.
Thanks for the update!
It was great love it thanks
Glad you enjoyed it!
Great receipe
Thanks!
Easy. Delicious 😋 Much better than store-bought!!!
Thanks, Sue!
I absolutely LOVE this peanut brittle recipe. Fast, easy, and so delicious. If I wanted to cook a double batch, what would the times be for each cooking stage. Thank you!
I’m glad you love the recipe! For a double batch, I can’t say for sure on the exact times since I haven’t tested it. However, you might want to keep an eye on the candy as it cooks; it could take a bit longer to reach the desired temperature. Just make sure you have a large enough bowl to handle everything. Happy experimenting!
Well, I got into some trouble by not checking the temp before adding the last two ingredients! But it turned out delicious !
I’m glad to hear it turned out delicious despite the hiccup! Cooking can be full of surprises.
So the recipe calls for 1 1/2 c. raw peanuts but in the video he says he’s adding 3 cups raw peanuts. What am I missing?
You’re not missing anything. It’s just a continuity error. I have another recipe for peanut brittle that calls for 3 cups of peanuts.
It turned out well. My cooking times were off from yours but I’ve made it before so I knew about how long to cook it.
Happy to hear it! And yes, each microwave can be a little different.
I have not made it yet, so I am giving it a 5-star. The reason for my comment is the Microwave Power. Mine is rated at Power Consumption: 1700 watts and Power Output: 1000 watts. Most Microwaves are 1200 watts and under. For your 1650-watt microwave, is the 1650 Power Consumption or Power Output?
This is a great point, Paul! I have two different brand of microwaves in the test kitchen. One is rated at 1600 consumption and 1200 output. The other is rated at 1650 consumption and 1100 output.
Great recipe! I appreciated the inclusion of temperature and microwave wattage. I learned to pull the mixture out early (10-15 degrees) because it kept heating quite a bit after the last cook time.
Thanks, Stephanie!
Lovely recipe !
Can you suggest how I can sub cashew nuts for the peanuts? I can’t find raw ones.
Thank you !
Yes, you can use raw cashews in microwave peanut brittle, and they can actually be a fantastic substitution! The raw cashews will toast slightly as the brittle cooks in the microwave, giving them a nice flavor and texture. However, cashews are softer than peanuts, so they’ll have a slightly different crunch.
Here’s a quick tip: if you want the cashews to have a more roasted flavor, you can toast them lightly in a dry skillet before adding them to the recipe. This step isn’t necessary but can enhance the flavor if you prefer a deeper nutty taste.
Enjoy making that cashew brittle—it sounds delicious! Let me know how it turns out!
Made it. Very good brittle
Thanks, Quentin!
When I saw this recipe I almost cried. My mom used to make peanut brittle when I was a little girl and she made it the old fashion way. We recently moved my 92 year old mom to an assisted living and had to clean out and sell her house. While cleaning I went through her recipe box and found her recipe for peanut brittle written in her hand writing. I have it framed in my kitchen. I loved hers so much but I like having and easier method to making it much better. Thanks so much for sharing in my sweet memories! ❤️
What a beautiful way to honor your mom by framing her handwritten recipe—that’s such a treasure. It’s amazing how food connects us to our sweetest memories, isn’t it? I’m so glad this recipe reminded you of her and gave you an easier way to enjoy something so special. Thank you for sharing this with me—it truly means so much!
Hey Stacey, this it Debbie, thanks for the recipes, let me tell you another way on the microwave peanut brittle, I’m from Fayette and we make golden eagle syrup here in our home town , so instead of me using corn syrup I used golden eagle syrup and the other ingredients, it is delicious, and it freeze dry good too Delicious
So glad you enjoyed it, Debbie!
Can you use a sugar substitute for your peanut brittle in the place of the regular sugar?
Unfortunately, sugar substitutes don’t work well in peanut brittle since they don’t caramelize the same way regular sugar does. The sugar is key to getting that perfect texture and flavor.
Use bits and pieces of cashews, it is much better than peanuts, also my recipe called for peanuts butter which makes it really awesome. My grandson and I have béen making this for 25 years. We would pour mixture into parchmeny,cool,cover with parch, bang away
I’ve never heard of adding peanut butter! I’ll have to try that! When do you add it?
Easy and makes great peanut brittle!!!! I even substituted walnuts for walnut brittle and pecans pecan brittle!!! Works great!!! Love it!
Wonderful! Nothing beats knowing my recipes are bringing smiles to family tables.
This will be a new family staple for me for sure! Thank you so much! My neighbor used to make this for me years ago, every Christmas! Along with homemade Kahlua date nut balls and a bunch of other goodies. Thanks again! This turned out perfectly. Awesome!
Those date nut balls sound great! So glad you enjoyed this recipe, Marp!
For my 1000 I used 3 mins for sugars, 2.15 mins for nuts, 1.5 for butter
Thanks sharing that, Pattie!
Easy easy easy delicious brittle
Glad to hear you enjoyed it!
I am not much of a cook, so I made this 3 times before I got it right. The first time I added 1/2 the amount of corn syrup, my mistake, and burned the sugar and syrup and broke the glass bowl. The 2nd time it turned out OK enough to share with family but a little dark. The 3rd time I got it perfect. All three times I used a candy thermometer. I will be making this brittle for us to snack on a lot since I have figured out the instructions and the wattage of my microwave which is 1100. Anyway, if I had followed this recipe the first time, it would have been easy-peasy. It sure is delicious, and thanks for the recipe.
With variations in microwave wattage, it can be a little bit of a challenge, but I appreciate that you stuck it out and got it perfect for your appliance!
Great recipe have been making this since 1979
Thanks, Janis!
Line burnt because of the wattage of the microwave apparently
Sorry to hear that! Microwave wattage is very important – that’s why I included the wattage of the one used to develop the recipe. Do you happen to know what wattage yours is?
Love this recipe! Amazing and easy. Know your microwave and you won’t need a thermometer. Fool proof and delicious 😋
It looks perfect! So glad you’ve enjoyed it!
I made this brittle twice! The first time I didn’t add enough corn syrup, and it burned. It also cracked my mixing bowl, so I threw that batch away and made a second batch. This batch turned out much better, maybe a little dark, but I used a candy thermometer. I took it to a family party last night, and it was a big hit and so easy, too. I sent my son-in-law the recipe he asked for. I just found your site and am going to make the no-bake fruitcake next. I remember my brother-in-law making these in the 70s. I have always wanted the recipe but never got it. Thanks so much for this website!
You’re so welcome, Donna! Please let me know if I can help with anything!
Before I start making this for gifts, how much does one batch make??
My last batch made one pound and 1.5 ounces.
Hi Stacey:
This is my project for tomorrow. I will try to post a photo when done. l do love your recipes and the fact that you respond so quickly to questions.. Have a happy weekend.
Thanks, Doris!! Hope it turns out great for you!
Hi Stacey!
It rained on Saturday and yesterday, just poured buckets. I know you can’t make candy at times like this. I will try again later in the week. Cheers to you!
Totally understand! Best of luck! I know it’s going to turn out amazingly for you!
I made it three times came out awesome each time!! Thank You for sharing your recipe!
So glad to hear you enjoyed it!
Hi Stacey!
I’ve been dying to make this for years but want to use different nuts, like raw cashews or pecans. How long does the brittle take to set up from the time it’s poured onto the tray? Looks so good!!
Other nuts will work perfectly in this recipe. Once it’s poured out, it will set up pretty quickly, but I’d give it about 30 minutes just to be sure. Enjoy!
I only gave this a 3 because I tried to play the video, but it jumped to a commercial every 15 seconds. I don’t have the time or patience for that. Secondly I can just see all this boiling up and over the bowl making a mess, so I’m going to pass. I’m sure though that it’s very good
So you didn’t try this recipe? It’s very important that you use a big enough bowl.
I used a batter bowl, which has a handle and it worked perfectly, no issues with it boiling over
Hi Stacey,
Love your recipes, would roasted peanuts work in this recipe?
Thanks, Chris! They sure will!
Where do I get a bowl like that?
That clear bowl came from IKEA and was one of my most favorite! Sadly, it broke a few weeks back and they don’t seem to carry it anymore.
From one Southerner to another, Stary, I love your blog….recipes….and have just purchased your The Southern Bite Cookbook and can hardly wait until it arrives so that I can try out your recipes..!! Thank you so much for sharing the Southern perspective, lifestyle and recipes with us..!! There is no place like the South where the best people on the planet live…!! Oh, also, if I had one of those IKEA bowls like the one you broke I would send you mine..!! That’s how much I appreciate you…your love of cooking…..and your love of our precious Dixieland..!!
Of course, That should have read STACY..!! Spellcheck..?! Pffff.!! Sorry about that..!
Ha! No worries!
Thanks you so much!! That is too kind! I appreciate the support and sure hope you’ll love the book and feel a little of the heart that went into it!
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.
For my 1000 I used 3 mins for sugars, 2.15 mins for nuts, 1.5 for butter