Microwave Peanut Brittle

Microwave Peanut Brittle

34 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Cindy Carnes
Recipe by  Cindy Carnes

“This recipe was given to me by a friend quite a few years ago.”

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Adjust Servings

Original recipe yields 2 pounds



  1. In a 3 quart casserole dish, combine the corn syrup, sugar and peanuts. Microwave on high for 12 minutes. Stir in butter and vanilla, cook on high for 4 minutes. Stir in baking soda.
  2. Pour onto buttered cookie sheet; cool and break into pieces.

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Reviews (34)

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I made this recipe in a Panasonic Inverter 1000 Watt microwave oven. I checked the candy at 6,9, and 11 minutes to make sure it was not burning, then cooked one minute longer, added the butter and vanilla, and cooked 2 minutes longer, added the baking soda and poured it out to cool. It turned out perfectly! What I did differently, and I learned this last year making another microwave candy recipe, is this: I use a fairly heavy, large pottery mixing bowl to make candy in. Something like Pyrex will not work as well and often causes the candy to burn.



YES, FOR MOST HIGH POWERED MICROWAVES THE COOKING TIMES ARE FAR TOO EXTREME WHICH RESULTS IN BURNING...THE FOLLOWING IS A MORE ACCURATE ADJUSTMENT, BUT REMEMBER, ALL MICROWAVES ARE DIFFERENT AND IF YOU CHOOSE TO MAKE A SECOND BATCH IMMEDIATELY, YOU MAY HAVE TO ADJUST THE TIME AS THE MICROWAVE HAS ALREADY BEEN 'PRIMED' Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes. Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.



We had problem with burning the peanut brittle becouse our microwave was a 1000 watts. So we cut the time down to 5 minutes instead of 12 minutes and then cooked for 1 1/2 minutes instead of 4 minutes and it didn't burn the peanut brittle.

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Amount Per Serving (32 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet



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