This Microwave Buttery Peanut Brittle recipe is our very popular Extra Buttery Peanut Brittle recipe that has been adapted for the microwave oven. We’re making the same fabulous brittle, but only faster and easier.
Table of contents
Peanut Brittle is a favorite around here.
We make it every year using our Extra Buttery Peanut Brittle recipe that is here on our website.
But this year, we decided to try something new and adapt the recipe to cook in the microwave.
It’s have the size and all the flavor.
The original recipe makes two pans of peanut brittle. This recipe makes one pan.
I do not suggest doubling this microwave recipe, but you can make a second batch just as easily.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
🔑 Key to Success #1 – Extra Butter Equals Extra Flavor
One of the first things you may notice about this microwave peanut brittle recipe is that it has much more butter than a typical peanut brittle recipe.
The extra butter brings a lot of extra flavor to this peanut brittle candy without compromising the crunch.
We’re adding a whole stick of butter to this peanut brittle.
In addition, we’re adding butter to baking sheet for extra flavor.
Use a large, rimmed baking sheet so that the peanut brittle won’t overflow.
Generously spread real butter all over the baking sheet and up the sides.
🔑 Key to Success #2 – How to Know the Brittle is Cooked Enough
The secret to cooking candy in the microwave is to cook it to the proper temperature.
Even though we’re cooking the candy in the microwave, you still need to reach the magical temperature of 305 degrees F.
This is the hard-crack stage where the cooled candy will not bend, but will crack instead.
If your Peanut Brittle does not reach this magical temperature, it will be chewy when you try to eat it.
The printable recipe shows microwave cook times for a 1,000 watt microwave oven.
Look on the inner edge of the door on your microwave to see the wattage.
If it’s higher than 1,000 watts, then your candy may cook faster than the times listed.
You will know that the candy is close to the proper temperature when it starts to brown.
The brittle will be almost the color of the skin on the raw Spanish peanuts and will be very fragrant.
Once you reach that point, it’s time to stop cooking and add in the baking soda.
🔑 Key to Success #3 – Stir Well … But Not Too Well
I shared this on the original Extra Buttery Peanut Brittle recipe, but this is perhaps the best tip I have for Peanut Brittle.
Once you take your Peanut Brittle mixture out of the microwave and add in the baking soda, mix it well but not too well.
Just give it a quick stir to make sure the baking soda is mixed in well.
Then pour it out into your buttered baking sheet.
When you do this, the Peanut Brittle mixture will continue to expand just a bit.
It’ll form all these tiny little air pockets that will make your Peanut Brittle so tender and almost flaky.
Tilt the baking sheet back and forth and allow the Peanut Brittle to spread out to cover most of the baking sheet.
Remember that the baking sheet may get warm when you add the hot candy mixture so be prepared to protect your hands.
📌 Get the Printable Recipe for Microwave Peanut Brittle
Save this Microwave Buttery Peanut Brittle recipe to your favorite Christmas Candy board or your Peanut Desserts board.
Microwave Buttery Peanut Brittle Recipe
This Microwave Buttery Peanut Brittle recipe is our very popular Extra Buttery Peanut Brittle recipe that has been adapted for the microwave oven. We're making the same fabulous brittle, but only faster and easier.
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter, cut into chunks
- 1 cup raw Spanish peanuts
- 1 tsp baking soda
Instructions
- Generously butter a large rimmed baking sheet. Set aside.
- Combine sugar, corn syrup, and water in a 4-qt glass bowl. Microwave on high heat for 5 minutes.
- Add butter. Microwave 3 minutes. Stir well.
- Add peanuts. Microwave 3 minutes. Stir well.
- Microwave 3 minutes. Stir.
- Microwave 1-3 minutes until the sugar mixture is browned.
- Stir in baking soda.
- Pour evenly into the prepared pan. Do not spread.
- Cool completely then break into pieces.
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Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 244Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 225mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
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