Skip the candy thermometer and the stovetop drama—this simple microwave peanut brittle yields consistent results every time: light, crunchy, and full of caramelized peanut flavor.
I couldn’t resist. I planned to make just one quick batch of brittle, but the combination of wintry weather, holiday music and the cozy kitchen mood turned a single batch into a long brittle-making session. Using this fast microwave method, each batch takes about 10–15 minutes, so it’s easy to make several in an afternoon. Before I knew it, I had a collection of peanut brittle plus pecan, pumpkin seed and macadamia-poppyseed brittle—until I ran out of nuts.
I used to be intimidated by peanut brittle because of candy thermometers and the fuss of stovetop candy-making. Then a friend shared a reliable microwave method and I haven’t looked back. This version consistently produces a light, crunchy brittle that isn’t overly hard, and you can swap in any nuts or seeds you have. For a corn-allergy-friendly option I’ve used brown rice syrup with excellent results. I’ve also tried half brown rice syrup and half agave, and even substituted coconut oil for butter—one batch tasted like Werther’s Originals according to my son.
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Kitchen Frau Notes: The recipe has a few steps but is straightforward. The mixture goes into the microwave three times. Use a trivet to protect countertops, oven mitts to handle hot dishes, and a plate for utensils because the candy hardens quickly and sticks. Soak dishes to make cleanup easier. If you use unsalted nuts, a light sprinkle of flaky sea salt on the hot brittle mimics salted caramel and tastes fantastic.
Easy Microwave Peanut Brittle (or Nut Brittle)
Ingredients:
1 cup (210 g) granulated sugar
½ cup (120 ml) light corn syrup or brown rice syrup (use brown rice syrup for a corn-free option)
1 heaping cup salted peanuts or other nuts/seeds (salted or unsalted)
1 teaspoon butter or coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
Preparation:
1. Grease a cookie sheet with butter or cooking spray and set it on a trivet or cutting board to protect your countertop, as the pan will become very hot.
2. In a 1½‑quart glass bowl or casserole dish (handles are safer), combine the sugar and corn syrup. Stir to blend, then microwave uncovered on high for 4 minutes.
3. Carefully remove the dish, add the peanuts and stir briefly. Microwave again for 3–5 minutes until the mixture turns light brown—this depends on your microwave (about 4½ minutes in mine). Do not stir while microwaving; just watch the color.
4. Remove from the microwave, stir in the butter and vanilla, then microwave one final time for 1–2 minutes until a deep golden brown (about 1½ minutes in my microwave).
5. Place the hot dish on your trivet or cutting board, add the baking soda, and stir. The mixture will foam—this aeration creates the light, crisp texture.
6. Quickly pour the foaming mixture onto the prepared cookie sheet and gently spread it just enough to level any very thick spots. Avoid overworking the foam; letting it remain airy is key. The mass will form a puddle and won’t reach the pan edges—this is normal.
7. Let the brittle cool for about 30 minutes until it is no longer warm. Break it into pieces by lifting the hardened puddle and snapping off pieces by hand or leaving it on the pan and tapping lightly with a knife tip. Wipe each piece with a paper towel to remove any crumbs or grease.
Guten Appetit!
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