Chocolate-Covered Microwave Peanut Brittle (gluten-free)

Name: Chocolate-Covered Microwave Peanut Brittle (gluten-free)
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: 1 baking tray of brittle
Ingredients: 1 cup granulated sugar; ½ cup light corn syrup; 1 cup peanuts; 1 teaspoon unsalted butter; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1 ½ cups semi-sweet chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 mins
Cook Time
3 mins
Total Time
12 mins
Servings
1 baking tray of brittle
Calories
143 kcal
Course
Dessert

Chocolate-Covered Microwave Peanut Brittle (gluten-free)

Jade Rice

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This flavorful, buttery, and very crunchy peanut brittle is made in the microwave in one bowl in just 9 minutes, without needing a candy thermometer. It’s so simple to make and makes a great gift, and no one will suspect how fast and easy it is. If you want to keep the brittle more traditional, omit the chocolate topping, but I prefer everything covered in chocolate.

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Ingredients

Servings

1 cup granulated sugar
½ cup light corn syrup light in color, not lite
1 cup peanuts I use honey roasted, or try salted dry roasted
1 teaspoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
1 ½ cups semi-sweet chocolate chips

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Instructions

This is a fast moving recipe. Read the recipe at least twice, in entirety, before beginning. Have everything ready and in place before beginning. Use caution at all stages of recipe, including using a truly microwave-safe microwave-bowl and a trustworthy hot mitt. My microwave is an 1100-watt microwave; if yours is a significantly different wattage, you may need to reduce or extend cooking times slightly.
Line a baking sheet with parchment paper; set aside.
To a large microwave-safe bowl (at least 2 quarts because mixture bubbles up considerably) , add the sugar and corn syrup. Cook on high power for 4 minutes.
Remove bowl from microwave and stir the mixture. Stir in the peanuts.
Return bowl to microwave and cook on high power for 3 1/2 minutes.
Remove bowl from microwave and stir in the butter.
Stir in the vanilla. Use caution; this will cause the mixture to bubble up.
Return bowl to microwave and cook on high power for 1 1/2 minutes.
Remove bowl from microwave and stir in the baking soda until evenly distributed and mixture is light in color. Use caution; this will cause the mixture to bubble up and foam.
Turn mixture out onto parchment, spreading in a thin layer about 1/2-inch thick, or to desired thickness.
Wait about 1 minute, just so it’s very slightly firmed up, and evenly sprinkle the chocolate chips over the brittle.
Wait 1 to 2 minutes, or until chips have softened and melted, and with a spatula or knife, smooth out the chocolate.
Allow brittle and chocolate to set up at room temperature for at least 2 hours before breaking or cutting into pieces.
Brittle will keep airtight at room temperature for at least 2 weeks, or in the refrigerator for at least 1 month, likely much longer. I store mine in the fridge.
Recipe adapted from Allrecipes

Nutrition Information

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Serving 1 Calories 143kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Sodium 83mg (3%) Fiber 1g (4%) Sugar 20g (40%)