Microwave Peanut Brittle
If you are a little intimidated of candy thermometers this Microwave Peanut Brittle recipe is for you! It's easy to make and only takes a few minutes! I also love that it makes a fairly small batch!
Servings 20 Servings
- 1 cup granulated sugar
- 1/2 cup corn syrup
- 1 cup peanuts
- 1/8 teaspoon salt
- 1 Tablespoon butter
- 1 Tablespoon baking soda
- 1 teaspoon vanilla
Generously grease a half sheet baking pan, or cover with parchment paper and grease. Set aside.
In a large microwavable mixing bowl stir together sugar and corn syrup. Microwave on high power for 3 1/2 minutes.
Add peanuts and salt. Stir. Microwave on high power for 3 minutes.
Stir in butter and vanilla extract. Microwave on high between 1 1/2 minutes. Watch carefully to make sure it doesn't get too dark. See NOTE below.
Remove from microwave and add baking soda. Stir.
Quickly pour on the prepared baking sheet. Spread into a thin layer. The more you spread the fewer bubbles it will have. So leave it thicker for more airy peanut brittle and spread it thinner for more dense brittle. See NOTE below.
Cool completely. Break into pieces.
Store in an airtight container at room temperature for up to 2 months.
Cook time will vary depending on the wattage of your microwave. If your microwave cooks really hot you will need to reduce the cooking time. Watch it closely during the last minute and a half of cooking taking care to not let it get too dark.
Spreading the Brittle:
The more you spread the brittle the less airy and delicate it will be. You can heat the baking sheet a little bit before pouring the brittle on it. Tip the cookie sheet from side to side to help the brittle spread without using a spoon or a spatula.
Raw Spanish Peanuts, Roasted, Salted, or Unsalted are all great options.
Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 191mg | Potassium: 54mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Calcium: 9mg | Iron: 1mg