Chocolate-Covered Microwave Peanut Brittle (gluten-free)
User Reviews
5
3 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
9 mins
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Total Time
12 mins
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Servings
1 baking tray of brittle
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Calories
143 kcal
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Course
Dessert
Chocolate-Covered Microwave Peanut Brittle (gluten-free)
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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
- 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 butter unsalted
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 ½ cups chocolate chips semi-sweet
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
Show Details
Serving
1
Calories
143kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Sodium
83mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 1baking tray of brittle
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 143kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 83mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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