Homemade peanut brittle is surprisingly simple with this microwave method. In under an hour you can make crunchy caramelized sugar studded with salted roasted peanuts — a perfect snack or holiday gift.
My mom’s peanut brittle was a holiday tradition. It sat in a tin on the counter as the season began, and when I left home I copied her recipes into a notebook — including this microwave peanut brittle. It took a bit of experimentation to learn how my microwave behaved, but the basic technique is straightforward once you know what to watch for. With just a few pantry staples and a microwave-safe bowl, you can make a reliably crunchy, sweet-and-salty brittle that keeps well and travels nicely as a gift.
What is peanut brittle?
Peanut brittle is one of many versions of “brittle” candy: sugar cooked to the hard-crack stage, combined with nuts or seeds and a few flavoring ingredients, then poured to cool until hard. Variations exist worldwide using different nuts, seeds, spices, or extracts, but in the U.S. the peanut version is the most familiar. The key is cooking the sugar to the right temperature so the finished candy is crisp rather than sticky or grainy.
Ingredients
The recipe below uses a simple set of ingredients that balance sweetness, salt, and texture. The measurements are intended to reliably produce a crunchy, golden brittle.
- Sugar – Granulated white sugar gives the classic brittle texture and flavor.
- Light corn syrup – Prevents crystallization so the candy sets smooth and crisp. Do not skip this.
- Roasted, salted peanuts – Roasted and salted peanuts add the best flavor and crunch; use your favorite peanuts if needed.
- Butter – A small amount of fat keeps the sugar from becoming grainy and adds richness.
- Vanilla extract – A splash of vanilla deepens the flavor.
- Baking soda – Reacts with the hot sugar to create tiny bubbles, giving the brittle a lighter, crisp texture.
Equipment I recommend
For the smoothest process, have these basic tools ready:
- Instant-read thermometer – Useful to check that the mixture reaches the hard-crack temperature (about 300°F). If you’re confident judging candy color, you can work without one, but a thermometer removes guesswork.
- Silicone spatula or scraper – For stirring hot sugar and getting every bit back into the bowl.
- Baking mat or lightly buttered cookie sheet – A silicone baking mat makes cleanup easiest; a buttered sheet works too.
- Clear glass bowl (at least 1.5 qt) – Helpful for watching the color change of the sugar as it cooks.
- Pot holders – The bowl and mixture will be very hot; protect your hands when handling.
How to make microwave peanut brittle
Microwave peanut brittle is fast: with prep, heating, and cooling, you’ll have finished brittle in under an hour. Read the recipe through first, measure ingredients, and have your cooling surface ready before you begin.
Preparation tip: Measure everything and position tools within reach. Once the sugar reaches the right color and temperature, things move quickly.
- Stir the sugar and corn syrup together in a microwave-safe bowl until most of the sugar looks moistened. It does not need to be perfectly smooth.
- Microwave on high for about 4–5 minutes, watching for rapid bubbling and clear bubbles across the surface. When the surface is covered in pale, clear bubbles, remove carefully with pot holders and stir in the peanuts quickly.
- Return the bowl to the microwave and heat 3–5 more minutes until the mixture turns a light brown (think butterscotch color). Pause the microwave to check color if needed to avoid burning; microwaves vary.
- Carefully remove the bowl and stir in the butter and vanilla. The mixture will sizzle and darken; that’s normal.
- Microwave another 1–2 minutes, then check the temperature with an instant-read thermometer. When the mixture reaches about 300°F (hard-crack stage), remove the bowl. Immediately stir in the baking soda — the mixture will foam quickly.
- Pour the foamed brittle onto your prepared surface and use a spatula to spread it evenly. Work quickly to preserve the trapped bubbles created by the baking soda.
- Let the brittle cool completely, 30–60 minutes. Once hard, break into pieces by hand or with a covered rolling pin or knife.
- Store in an airtight container. For longer storage, layer pieces between wax or parchment paper and keep in a cool, dark place for up to two months.
Extra tips
- Don’t let the sugar cool between microwave sessions; it will take longer to reheat and may change texture.
- Times are approximate — if your microwave runs hotter or cooler, adjust accordingly. Color and temperature are the best indicators.
- Do not flour a buttered baking sheet; it will interfere with the brittle’s texture. Use a mat or parchment if you prefer.
- If you plan to break pieces with a knife or rolling pin, cover with wax or parchment first to contain flying shards.
FAQs
Yes. Cashews, pecans, almonds, or a mixed blend all work well. Adjust to taste and note that different nuts may brown at slightly different rates.
A thermometer removes uncertainty by confirming the mixture has reached about 300°F (hard-crack). If you can judge sugar stages by color and experience, you can work without one, but a thermometer is recommended for consistent results.
Yes, stovetop candy-making is possible but requires different timing and constant monitoring. The process involves cooking sugar and corn syrup to the hard-crack temperature, adding nuts and flavorings, then the baking soda and pouring to cool.
Freezing is not recommended. Store brittle in an airtight container at room temperature for best texture and flavor.
A slightly tacky surface can mellow over a day or two as the brittle dries. If it is very sticky or gummy, the sugar likely didn’t reach the proper temperature before pouring.
Bitter or burnt flavor usually means some of the sugar or nuts scorched during cooking. Watch the color closely and remove the mixture once it reaches the recommended shade and temperature. If your microwave lacks a turntable, rotate the bowl occasionally for even heating.
Enjoy!
This microwave peanut brittle makes a reliable, long-lasting treat. In one hour you’ll have fresh brittle to enjoy now, and it will still be tasty weeks later when stored properly. Wrapped in a jar or tin it makes a charming homemade gift. I hope you enjoy the crackle and crunch — happy eating!
Other food gifts you may enjoy
- Spiced Citrus Pear Butter
- Pomegranate Cranberry Jam
- Homemade Vanilla Extract
- Homemade Hot Chocolate Powder
Other homemade candies
- Homemade Almond Joy
- Crockpot Candy
- Peanut Butter Fudge
Microwave Peanut Brittle
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup roasted, salted peanuts
- 1 tsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- Prepare all ingredients and a baking mat or lightly buttered sheet. Use a clear bowl at least 1.5 qt if possible.
- Stir together corn syrup and sugar in a microwave-safe bowl. Microwave 4–5 minutes until the surface shows rapid, clear bubbling.
- Remove carefully, stir in peanuts, and return to the microwave for another 3–5 minutes until the mixture is a pale butterscotch color. Watch closely and pause to check color if needed.
- Remove and stir in the butter and vanilla. The mixture will sizzle and deepen in color.
- Microwave 1–2 more minutes. Use an instant-read thermometer to confirm the mixture reaches about 300°F, then remove. Quickly stir in the baking soda — it will foam.
- Pour the foamed mixture onto the prepared surface and spread gently and quickly to preserve the air bubbles. Let cool 30–60 minutes until completely hard.
- Break into shards and store in an airtight container. Layer with wax paper for longer storage, and keep in a cool, dark place for up to two months.
Notes
Use potholders — the bowl and mixture will be very hot. Work quickly when spreading the brittle after adding baking soda to preserve its light, crisp texture.
Nutrition (per serving)
Serving: 2 pieces • Calories: 269 kcal • Carbohydrates: 45 g • Protein: 5 g • Fat: 10 g • Sugar: 41 g • Sodium: 229 mg