Microwave peanut brittle

    33 min

    Crunchy peanut brittle is dangerously addictive, and this recipe couldn't get you your fix any faster thanks to the microwave! The hardest part is waiting for it to set!

    24 people made this

    Serves: 16 

    • 225g dry roasted peanuts
    • 200g granulated sugar
    • 160g light corn syrup, or golden syrup
    • 1 pinch salt (optional)
    • 15g butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon bicarbonate of soda

    Prep:10min  ›  Cook:8min  ›  Extra time:15min setting  ›  Ready in:33min 

    1. Grease a baking tray, and set aside.
    2. In a glass bowl, combine peanuts, sugar, 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.
    3. Quickly stir in bicarb, just until mixture is foamy. Pour immediately onto greased baking tray. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

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    Reviews & ratings
    Average global rating:

    Reviews in English (962)


    Followed directions and it turned out brilliant so easy and ..tasted so good ..saved to my favourites highly recommend  -  18 Dec 2017


    Really easy to do and taste great  -  21 Jan 2017


    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.  -  23 Feb 2006  (Review from Allrecipes US | Canada)