Microwave Oven Peanut Brittle

Microwave Oven Peanut Brittle

860 Reviews 40 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Linda C.
Recipe by  Linda C.

“I have used this for years and it is very good; much easier than the traditional method and tastes just as good.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 pound



  1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
  2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Share It

Reviews (860)

Rate This Recipe


I have an 1100 watt microwave and following Linda's recipe my brittle burned after adding the nuts. I tried it again lowering the time and this is what worked for me. 2 1/2 minutes for the sugar and corn syrup, add the nuts and cook for 2 more minutes, add the vanilla and butter and 1 1/2 minutes more. I only did the 1 1/2 at the end for my husband because he likes it almost brown. I prefer it at 1 minute instead and it is gold like the photo on the original. I liked the hint posted about spraying the pouring edge of the pyrex bowl and also the wooden spoon with Pam and I used parchment paper to line the cookie sheet. You can re-use that several times and the brittle is not greasy. I also only put in 1 cup of nuts instead of 1 1/2.



My wife and I have made two batches of this, and they both came out perfect! Guess what everyone's getting a tin of this Christmas? : ) Oh, one more thing. We've been making it in one of those glass 4-cup measuring cups. You know, the clear ones with a handle. They work great for handling it and pouring the mixture on the cookie sheet. You can get them at Wal-Mart for about 4 bucks. Oh well, that's all for now. Thanks a bunch for the recipe!



This recipe was great. Like others, I was grateful not to have to be stirring and stirring this on the stove!!! I had to try this a few times before it turned out. The first time it burned a little. Wanted to pass along what I did just in case it helps others. I live in Colorado - so high altitude might have affected this a little. I also have a 900 watt microwave. I cooked the sugar and syrup for 6 minutes. Then added the peanuts, salt, butter and vanilla. Cooked for 2 1/2 more minutes. Then added the soda. For those of you who like thinner brittle, here is a tip. Put your cookie sheet (sprayed with Pam) in the oven at 200 degrees for a few minutes while the brittle is cooking. Then remove the cookie sheet when the brittle is done. With the warm pan, it allows you more time to spread it out - as thick or thin as you like.

More Reviews

Similar Recipes

Mom's Best Peanut Brittle

Mom's Best Peanut Brittle

Microwave Peanut Brittle

Microwave Peanut Brittle

Peanut Brittle

Peanut Brittle

Mom's Peanut Brittle

Mom's Peanut Brittle

Microwave Peanut Brittle

Microwave Peanut Brittle

Easy Microwave Peanut Brittle

Easy Microwave Peanut Brittle


Amount Per Serving (16 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Mom's Best Peanut Brittle


next recipe:

Microwave Peanut Brittle