Easy Microwave Peanut Brittle Recipe
User Reviews
5
Easy Microwave Peanut Brittle Recipe
Description
The recipe begins by preparing a microwave-safe ceramic bowl and parchment paper. Sugar and corn syrup are microwaved briefly to dissolve and caramelize, then peanuts are stirred in and cooked further to roast and incorporate flavor. Butter and vanilla are added and microwaved again until the syrup reaches a honey-golden color, indicating the right stage before adding baking soda. Mixing in baking soda causes the syrup to foam, introducing bubbles critical for a brittle's light texture. The foamy mixture is quickly poured over parchment paper, spread in ribbons that allow it to settle naturally into an even sheet without manually spreading it.
The brittle cools and hardens into a shiny, golden candy with roasted peanut pieces dispersed throughout. This method avoids the need for a candy thermometer or stovetop attention. The finished brittle can be broken into pieces for snacking.
The brittle stores well in an airtight container at room temperature for up to 3 weeks and can be frozen up to 3 months while maintaining texture and freshness. Its convenience and simple technique make it approachable for making peanut brittle at home.
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1 ¼ cups peanut 1 cup whole, ¼ cup chopped, salted, roasted
- 1 tablespoon butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Set out a large ceramic microwave-safe bowl. (Not metal or plastic.) Then lay a large piece of parchment paper out on the countertop.
- In the bowl, mix the sugar and corn syrup into a thick paste. Microwave on HIGH for 4 minutes.
- Add the peanuts to the syrup, and carefully stir them in. Microwave again for 3 minutes. (Boiling sugar syrup can be dangerous, so watch your fingers!)
- Stir in the butter and vanilla extract. Microwave for 1 ½ minutes. At this point, the syrup should be golden in color like honey, not too pale or too golden-brown. If it looks pale, microwave another 1-2 minutes.
- Finally, quickly but carefully stir in the baking soda. The mixture should foam up and create bubbles. These bubbles are VERY important for the light airy texture of the brittle. Try not to deflate them.
- Quickly pour the brittle mixture onto the parchment paper. Pour ribbons in a circular or zigzag pattern, so the brittle spreads on its own. If you try to spread it with a spatula is will deflate the ever-important bubbles. Shake the paper a little to help the spreading, but do not press on the brittle.
- Once the brittle is fully cooled, break the brittle into pieces. Store in an airtight container for up to 4 weeks.
Notes
- Use a large ceramic microwave-safe bowl; avoid metal or plastic containers.
- Handle the boiling sugar syrup carefully to avoid burns, stirring gently when adding ingredients.
- Microwave times may vary, so watch for the syrup to reach a golden honey color without becoming too dark.
- Stir in baking soda quickly and carefully to maintain the foamy bubbles that provide brittle texture.
- Pour the hot mixture onto parchment paper in ribbons to let it spread evenly without spatula spreading.
- Store peanut brittle in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 243kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 209mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 35IU | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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