Microwave Peanut Brittle Recipe
This microwave peanut brittle is such a fun twist on regular nut brittle, except it is made in the microwave instead of on the stovetop!
Servings: 12 servings
Calories: 184Calories
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1 cup peanuts dry roasted, salted or unsalted
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- 1 & ½ teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a baking sheet with parchment paper and set it aside. Have a spatula ready to spread the brittle once it’s cooked.
- In a large, microwave-safe glass bowl, combine the sugar, corn syrup, and salt. Stir until the mixture is evenly combined.1 cup granulated sugar, ½ cup light corn syrup, ¼ teaspoon salt
- Microwave the mixture on high for 4 minutes. The mixture will start to bubble and turn light golden.
- Carefully remove the bowl from the microwave (it will be very hot). Stir in the butter, peanuts, and vanilla extract until fully melted and incorporated.1 cup peanuts, 1 tablespoon unsalted butter, 1 & ½ teaspoon vanilla extract
- Return the bowl to the microwave and cook for another 2-3 minutes until the mixture turns a deep golden brown. Keep a close eye on it to avoid burning.
- Quickly stir in the baking soda. The mixture will foam and bubble up, which is normal. Stir until the baking soda is fully mixed in.1 teaspoon baking soda
- Immediately pour the mixture onto the prepared baking sheet. Use a spatula to spread it out into a thin layer as quickly as possible.
- Let the brittle cool completely, about 30 minutes. Once it’s hardened, break it into pieces.
- Store the peanut brittle in an airtight container at room temperature. It will keep for up to 3 weeks.
Nutrition
Calories: 184Calories | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 151mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 29IU | Calcium: 15mg | Iron: 0.5mg