Easy Microwave Peanut Brittle

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Easy Peanut Brittle {microwave recipe - just 10 minutes start to finish!}

I thought I was done with the holiday treats for this year and then I ran across my friend Sue’s recipe for Easy Microwave Peanut Brittle. I’d printed it to try a while back and I’d even picked up the peanuts at the store.

With a few free minutes this afternoon, it was the perfect chance to make it. In less than 10 minutes time, this candy was cooling on the counter!

This candy was so easy to make and completely delicious, I couldn’t resist squeezing in one more candy recipe this year. (And don’t give all of this peanut brittle away too quickly, I have an awesome use for a few pieces of the candy tomorrow!!)

COOK’S NOTE: I had trouble finding roasted and salted Spanish peanuts in my grocery store, so I wound buying raw Spanish peanuts. I roasted them in the oven for a few minutes (just toss them onto a dry pan and let them roast until fragrant) and I added a pinch of salt to the recipe when I added the peanuts to the candy. The peanut brittle works great both ways.

Easy Microwave Peanut Brittle
recipe lightly adapted from The View from Great Island
Yield: 8-12 servings

1 cup sugar
1/2 cup light corn syrup or brown rice syrup
1 tablespoon butter
1 cup Spanish peanuts, roasted and salted
1 teaspoon vanilla extract
1 1/2 teaspoon baking soda

Heat the oven to the lowest setting. Line a large baking sheet with parchment or a silicone mat and place it in the oven to warm.

Stir together the sugar and syrup in a large glass bowl and microwave for 3 minutes. Stir again and cook an additional 3 minutes. Stir in butter as it melts and then stir in the peanuts. Cook an additional 2 minutes. Stir in the vanilla and baking soda.

Quickly pour the mixture onto the lined baking sheet. Spread the candy as flat as possible with a spatula. (Lightly buttering the spatula will help make it easier to spread.) Let the candy sit at room temperature until it hardens, about 20-30 minutes. Break into pieces and store in an airtight container at room temperature for 2-3 weeks. Enjoy!

 

Easy Microwave Peanut Brittle {10 Minute Recipe - start to finish!}

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Easy Microwave Peanut Brittle

recipe lightly adapted from The View from Great Island
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Ingredients 

  • 1 cup sugar
  • 1/2 cup light corn syrup or brown rice syrup
  • 1 tablespoon butter
  • 1 cup Spanish peanuts roasted and salted
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking soda

Instructions

  • Heat the oven to the lowest setting. Line a large baking sheet with parchment or a silicone mat and place it in the oven to warm.
  • Stir together the sugar and syrup in a large glass bowl and microwave for 3 minutes. Stir again and cook an additional 3 minutes. Stir in butter as it melts and then stir in the peanuts. Cook an additional 2 minutes. Stir in the vanilla and baking soda.
  • Quickly pour the mixture onto the lined baking sheet. Spread the candy as flat as possible with a spatula. (Lightly buttering the spatula will help make it easier to spread.) Let the candy sit at room temperature until it hardens, about 20-30 minutes. Break into pieces and store in an airtight container at room temperature for 2-3 weeks. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue says

    Is there a difference using roasted peanuts opposed to raw peanuts? I have always used the raw ones and now having trouble finding them. Thanks for the info.

  2. Debra says

    Just tried this recipe. It was great. Couldn’t wait for it to cool. Had to break a piece off. Good warm to