01 Feb February 01, 2010

Fool Proof Peanut Brittle

Microwave Peanut Brittle, fast and easy!

Make delicious Peanut Brittle in 10 minutes! Peanut Brittle is one of those confections that brings back fond childhood memories, satisfies a sweet tooth and puts a smile on everyone’s face. Here is a recipe that is easy and fast.

Traditional Brittle recipes can be tricky and often take more time than we have to spend. This recipe is not only super fast BUT fool proof as well. Delicious every time, we made 5 batches and every one was great.
Simple yes, especially with a few “HEADS UP” pointers.


  • 1 Cup Granulated Sugar
    ½ Cup light corn syrup
    1 Cut RAW Spanish P-Nuts (skins on for me)
    1 TSP Vanilla
    1TBSP Butter
    1/8 TSP Salt
    1 TSP FRESH Baking Soda
    1/4 pound Milk Chocolate (optional)


  • Greased baking sheet or one lined with parchment paper.
    If you do a lot of candy making a silicone liner “Silpat” is excellent.
  • Microwave safe bowl. Check for heat retention

• Use RAW P-Nuts. The penuts actually roast in the hot sugar mixture.
• Test your microwave’s power and adjust your recipe accordingly.
• Always use FRESH Baking soda. You want your recipe to really puff up, and be fluffy for that light delicious crunch great brittle has.

Granulated sugar and light corn syrup
RAW P-nuts
Mix well and microwave on high for 4 minutes.
Remove from microwave, stir well and return for another 3-4 minutes. You are looking for a nice golden brown color as your sugars cook. You may want to remove and check at 3 minutes. You can always pop back in for the additional minute.

Once your sugar mixture is a rich golden brown Add BUTTER and VANILLA, return for final 2 minutes.
HEADS UP: This is where your brittle can burn. Monitor very closely

TOTAL microwave time is between 8-10 minutes.

Final ingredient: 1 TSP Baking soda. Add, stir quickly until light and foamy, pour onto prepared sheet.
Spread evenly and thinly. You have to work fast as the brittle will set up very quickly.
Let cool for an hour or so, break into big bite size pieces and serve!

The Gourmet Candy Maker has gone one step further and dipped each piece in TEMPERED milk chocolate…. Chocolate and P-nuts? What could be more yummy.
No need to refrigerate. It will be gone the minute you put it out!



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11 thoughts on “Fool Proof Peanut Brittle

  1. cindy says:

    Y peanut brittle is always fluffy till I put it in the pan then it goes flay what am I doin wron????:-(

  2. Lynn says:

    The real fluffiness lasts for just a little bit. Although your P-nut Brittle looks flat it does have very tiny air bubbles that you can hardly see.
    You aren’t doing anything wrong… it’s suppose to be pretty flat when it sets.

  3. Lynn says:

    Can you double or triple this recipe ?? I’ll it work the same??

  4. Lynn says:

    Opps… Will it work as well if it is doubled or even tripled?

  5. Lynn says:

    Yes you can… but I would suggest making it 2-3 times before you double it. It is so delicious, great to make bigger batches as it goes in a hurry.
    What will you be doing with the Brittle? Gifts or to Sell or just for family?

  6. Lynn says:

    Yes it can be doubled. Just get comfortable with the process FIRST!

  7. Marti says:

    Place a thick folded towel on the counter, then the peanut brittle pan. As you pour, the intense heat of the peanut brittle will warm the pan. The towel will hold the heat and you will have light airy peanut brittle! This is also an excellent method when making sea foam, and stained glass hard candy at Christmas time!

  8. Lynn says:

    This sounds great! I will definitely try it. Thanks so much for sharing 🙂

  9. Maryfreehling says:

    Lynn thanks for the peanut brittle recipe.I always made it in a cast iron skillet I will try double batch later I am makeing Easter eggs right now and looking for a fondant recipie to make a fruit and nut egg .any hints Mary

  10. Conchita says:

    Hi Lynn, i made it and it was so quick, but i’ve another question, is it normal that after drying, it turns very sticky and much darker? I hope you’ll have the patience to answer, i’m not an expert cook. 😉

  11. Lynn says:

    Hello Conchita,
    If the brittle is very dark, you have probably over cooked (almost burned it) “Very easy to do in the microwave”. It should be light to medium amber in color. And it should be very crunchy. A little sticky to the touch is OK but not gooey sticky. I can’t explain that texture, especially if you overcooked??? My advise is to start over 🙁 sorry.. It takes a little practice to get the feel for your microwave. Once you have a good batch, it become very easy to repeat again and again.

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