0 Peanut Brittle Microwave Style!

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I grew up with my mom making peanut brittle every year for a church bazaar and for Christmas. She told me that from beginning to end, it would take her about two hours. I think that also included bagging the peanut brittle for the bazaar.

Now, many years later, I am attempting a similar recipe, only using a microwave.  This recipe comes from King Arthur Flour, a site I trust with many of my bread recipes. I am not a proficient candy maker, and was pleasantly surprised by how easy this recipe was!

First, my microwave is 850 watts. You will need to check your wattage and adjust the final cook time as necessary.

Second, you will need a large microwave safe bowl.  My Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl is the equivalent of 10.5 cups, or 2.6 quarts.

A tip: Spray your measuring cup with cooking oil to help the corn syrup come out easier. This works great for any sticky substance: molasses, honey, etc. I love using my Misto Sprayer!

Mix your granulated sugar and light corn syrup with a sturdy Silicone Spatula or a wooden spoon sprayed with cooking spray. It will be stiff and hard to stir.

Put this mixture into the microwave on POWER HIGH for 5 minutes. It will bubble vigorously.

Add your salted peanuts and 1 Tablespoon butter. I used raw Spanish peanuts and it worked out great.

Stir this very QUICKLY. As the mixture cools, it will become harder to stir. 

Put mixture into the microwave on HIGH for 2-4 minutes.

Watch the mixture at the 2 minute mark and keep watching.

Look for a medium brown caramel color.

When you see the color you want, remove the bowl from the microwave.

Add vanilla and baking soda.  It will FOAM quickly ...  this is why you need a large glass bowl.

Stir QUICKLY to combine.  QUICKLY pour onto a lightly greased baking sheet, Silpat Baking Mat  or parchment paper. Let cool for 30 - 60 minutes.

Break apart into bite sized pieces. Makes approximately 1 pound of brittle or 3 dozen pieces. 

Try this recipe with cashews or almonds.... Enjoy!


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