Mama always made the best peanut brittle. I haven’t found her recipe yet but this microwave peanut brittle is good and easy to make. This peanut brittle comes out perfectly and you don’t need a candy thermometer.
I grew up in a farming community and I remember the smell of fresh peanuts being dug up in the fields during harvest time. Yum!
Mama would always make boiled peanuts. She would even freeze bags of peanuts. To this day, my sister, cousins and I like half-frozen boiled peanuts. Don’t knock it until you try it.
Peanuts Don’t Grow on Trees
In case you didn’t know, peanuts don’t grow on trees! Plus, they are not actually nuts. They are legumes. The peanut plant flowers on top of the ground but the peanuts grow underneath the soil.
If I can find a way to save some time when I’m cooking, I’m all over it. And this peanut brittle saves a lot of time.
What Is Peanut Brittle?
Brittle is a confection consisting of hard candy that is broken into pieces once it cools. You can use pecans, peanuts, almonds, and even pistachios to make brittle. Around my neck of the woods, the peanut is the most popular nut when it comes to making brittle. We love Peanut Brittle!
Why Add Baking Soda?
Baking Soda is a classic ingredient in peanut brittle. When you add baking soda, it unleashes lots of air bubbles and that’s what gives this candy its porous texture.
Why is my Peanut Brittle Too Hard Or Too Soft?
Peanut Brittle gets too hard when the cooking temperature gets too high. It gets too soft when the cooking temperature doesn’t get hot enough. Peanut Brittle has to reach the hard-crack stage. That means it needs to reach 300ºF.
Microwave Peanut Brittle
In a microwave-safe casserole dish, stir together raw peanuts, sugar, light corn syrup, and salt. Microwave on high for 7 minutes, stopping and stirring well after 3 minutes.
Add butter and vanilla extract to the syrup, mixing well. Microwave on high for 1-2 minutes more. Peanuts will be lightly browned and syrup will be very hot. Be careful when removing from the microwave.
Add baking soda and gently stir until light and foamy.
Pour mixture onto a lightly greased cookie sheet. Let cool for 30 minutes to an hour.
When the peanut brittle has cooled, break it into small pieces and store them in an airtight container.
If you can’t find raw peanuts, use roasted, salted nuts (without skins) and leave out the salt in the recipe. That’s what I used in this recipe.
Note: My microwave is 1000 watts. In general, the higher the wattage, the faster the cooking time. A low-wattage microwave (700 and below) will cook slower and unevenly.
How To Store Microwave Peanut Brittle
Peanut Brittle can keep for up to two weeks. After the peanut brittle has been cooled and broken into pieces, pack the cooled candy in zip-lock bags or air-tight containers. Store at room temperature, not in the refrigerator.
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- 1 cup raw peanuts
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Stir together peanuts, sugar, corn syrup, and salt in a 1-1/2 quart microwave-safe bowl. Microwave on high for 7 minutes. Stir well after 3 minutes.
- Add butter and vanilla and mix well. Microwave on high for 1-2 minutes. Peanuts will be lightly browned and syrup very hot.
- Add baking soda and gently stir until light and foamy. Pour the mixture onto a lightly greased cookie sheet. Let cool for 30 minutes to an hour.
- When cool, break into small pieces and store in an airtight container.
If roasted, salted peanuts are used, omit the salt in the recipe.
Note: This Peanut Brittle was cooked in a 1000 watt microwave. In general, the higher the wattage, the faster the cooking time. A low-wattage microwave (700 and below) will cook slower and uneven.
Amount Per Serving Calories 133Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 105mgCarbohydrates 22gFiber 1gSugar 21gProtein 2g