Microwave Peanut Brittle Recipe
User Reviews
4.6
Microwave Peanut Brittle Recipe
Description
Microwave Peanut Brittle is made by melting sugar, corn syrup, and salt together, then adding peanuts and cooking until golden brown. Butter and vanilla add richness and flavor before mixing in baking soda, which aerates the candy to form its characteristic brittle texture with slight chewiness. It cools set on a greased sheet and can be broken into pieces once firm.
The candy’s texture is crisp but not overly hard due to the baking soda, and the peanuts add a crunchy contrast. The use of a microwave simplifies the cooking process compared to stovetop methods, with timed intervals to avoid burning.
Once cooled, this brittle is ideal for serving as a sweet snack or for sharing during holidays. It stores well layered with parchment in airtight containers for up to two months. You can vary the nuts, substituting with cashews, walnuts, hazelnuts, or pecans for different flavors and textures.
Butter the baking sheet beforehand or use parchment to prevent sticking since the candy hardens quickly after removal from the microwave. Stirring in baking soda at the end must be done gently but swiftly to keep the aeration.
Ingredients
- 1 cup granulated sugar
- ½ cup corn syrup
- ⅛ teaspoon salt
- 1 ½ cup peanuts unsalted
- 1 Tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Butter a rimmed cookie sheet and set aside.
- In a glass bowl stir together sugar, syrup and salt in a glass safe bowl. Microwave for 3.5 minutes.
- Stir in the peanuts and microwave for an additional 3 minutes or until light brown.
- Stir in butter and vanilla and microwave an additional 1.5 minutes.
- Add baking soda and gently stir until light and foamy. Quickly pour mixture onto prepared cookie sheet. Gently rotate the pan to spread mixture until it's a 1/2'' thick.
- Let the peanut brittle cool until it's set. Break the candy into small pieces and store in an airtight container.
Notes
- Butter or line your baking sheet with parchment before starting as the brittle sets fast and can stick.
- Baking soda creates air bubbles that lighten the brittle's texture, making it less dense and easier to bite.
- Layer pieces with parchment in an airtight container to keep them crisp; the brittle stays fresh for up to two months.
- Try substituting peanuts with other nuts like cashews, walnuts, hazelnuts, or pecans to vary the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 100mg | 4% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 22IU | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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