Description
This Microwave Peanut Brittle recipe offers a quick and easy way to enjoy a classic crunchy candy treat made with raw peanuts, sugar, and a hint of vanilla. Prepared in just 14 minutes without any stovetop fuss, this brittle has a delightful honeycomb texture from baking soda and is perfect for sharing or gifting.
Ingredients
Scale
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 1/2 cups raw peanuts
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
Instructions
- Prepare the Pan: Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. Set aside to ensure the brittle doesn’t stick when poured.
- Mix Sugar and Corn Syrup: In a large microwave-safe glass bowl, stir together the sugar and corn syrup until well combined.
- Initial Cooking: Microwave the sugar-corn syrup mixture for 4 minutes. During this time, the sugar will boil, starting the caramelization process.
- Add Peanuts and Butter: Carefully add the raw peanuts and unsalted butter to the hot mixture. Use a heatproof utensil to stir thoroughly, blending the ingredients evenly.
- Finish Cooking: Return the bowl to the microwave and cook for an additional 3 to 5 minutes, or until the mixture turns a caramel color and reaches the hard crack stage (300-310°F). This is crucial for the brittle’s crunch.
- Add Vanilla and Baking Soda: Remove the bowl carefully from the microwave. Quickly add the vanilla extract and baking soda, stirring just enough to combine. The mixture will foam up, creating the light honeycomb texture; avoid over-stirring to retain this texture.
- Shape the Brittle: Immediately pour the hot mixture onto the prepared baking sheet. Using a silicone spatula sprayed with cooking spray, spread the brittle evenly to your desired thickness.
- Cool and Store: Allow the brittle to cool completely until hardened. Once cool, break it into pieces and store in an airtight container to maintain freshness.
Notes
- Use a heatproof utensil and be cautious when stirring hot sugar mixtures to prevent burns.
- Ensure the mixture reaches 300-310°F for proper brittle texture; a candy thermometer is helpful.
- Do not over stir after adding baking soda to preserve the airy texture of the brittle.
- Store the brittle in an airtight container at room temperature to keep it crisp.
- You can substitute raw peanuts with roasted for a deeper flavor, but adjust cooking time slightly.
