I made this microwave peanut brittle on a whim one late night when the stove felt like too much work, and somehow it turned into the easiest candy trick in my back pocket. It’s crunchy, nutty, and sweet in that dangerously addictive way brittle is — but without babysitting a hot pot for half an hour. Microwave method keeps it fast and, honestly, less scary. If you’ve ever burned sugar and sworn off candy forever, try this version: fewer steps, less drama, same glorious crack.

My husband calls it “the snack that ruins dinner”—which is a compliment in our house. He’ll crack off a piece while I’m plating and then pretend he hasn’t eaten half the batch. The kids (when they’re not sticky-haired and suspicious) love smashing it into granola or scattering crumbs over ice cream like toppings. It’s become my go-to hostess thing: show up with a tin of brittle and people instantly forgive you for anything else.

Why You’ll Love This Easy Microwave Peanut Brittle Recipe

– Fast: no candy thermometer, no standing over a boiling pot. This does most of the work while you text and pretend you haven’t been snacking.
– Kid-friendly assembly: stirring and spreading is fun for little hands (with supervision for the hot sugar).
– Foolproof texture: a little baking soda gives that lovely airy crunch without having to guess temps.
– Wallet-friendly: uses shelf-stable ingredients you probably already have, and peanuts are cheaper than fancy nuts.
– Crowd-pleaser: bring it to parties, holidays, or a sad Tuesday and you’ll be the hero.

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Kitchen Talk

MORE EASY DESSERT RECIPES...

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Easy Pumpkin Pie Pudding Recipe

Okay, confession: my first attempt was a molten brick because I misread “soft crack” as “soft please.” I learned that microwaves vary wildly — some take an extra minute, some burn in thirty seconds. Also, stirring at the right moments matters; mix too much and you’ll cool the sugar, stir too little and you’ll have hot spots. I once swapped half the peanuts for sunflower seeds because I ran out mid-recipe, and it made a wild, slightly nuttier brittle that became a seasonal favorite. Don’t be precious here — a little improv usually works.

★Top Reader Reviews

This microwave peanut brittle recipe is a game changer! It's super easy to make with simple ingredients, and the baking soda really gives it that light, crunchy texture I love. Perfect for a quick sweet treat or holiday gift without the fuss of traditional candy-making.

– Leah

🍨

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Shopping Tips

– Baking Basics: You need granulated sugar and a little corn syrup or light glucose for shine and to prevent crystallization; avoid cheap “corn syrup” with strange additives.
– Fats & Oils: Unsalted butter is best so you control the salt level; if using salted, reduce any extra salt in the recipe.
– Nuts & Seeds: Use dry-roasted peanuts for better flavor and crunch; raw peanuts work but toast them first for depth.
– Sweeteners: Light corn syrup or golden syrup keeps the texture predictable; honey will change the texture and can make it chewier.
– Specialty Item: Baking soda is small but essential — it aerates the brittle and gives that classic flakiness, so don’t skip it.

Prep Ahead Ideas

– Measure sugar, corn syrup, and peanuts into separate bowls the day before so you can microwave immediately when guests arrive.
– Line your baking sheet with parchment or a silicone mat ahead of time and keep it on the counter; spreading hot brittle is a two-person job sometimes.
– Store measured baking soda in a tiny jar so you don’t have to hunt for it when the sugar mix is ready.
– Doing the setup makes this a last-minute win: microwave + one pour + cooling = instant party edible.

✔Time-Saving Tricks

– Use the microwave for the sugar stage and bake the peanuts for a few minutes in the oven earlier if you want extra toasty flavor without extra hands-on time.
– Line your tray with parchment before you start so you can flip it and break it faster after it cools.
– Measure and place a tablespoon of warm water nearby to dissolve sticky utensils quickly — trust me, it saves time on cleanup.
– Don’t rush the cooling; let it fully set on a wire rack or cool countertop for clean, crackey edges.

✔Common Mistakes

– Not stirring enough: I left it alone once and got molten pockets that hardened unevenly — stir gently and often to equalize temperature.
– Overcooking: burned sugar is bitter and unforgiving. If it smells sharp and smoky, trash it and start over (this one I learned the hard way).
– Skipping the baking soda: you’ll get a denser candy that snaps in a more brick-like way — still edible, but missing that classic brittle fluff.
– Pouring on a wet or greasy tray: moisture makes the brittle sink and stick; always use dry parchment or a clean silicone mat.

What to Serve It With

– Simple vanilla ice cream — sprinkle brittle crumbs on top for immediate fancy-dessert vibes.
– A bowl of mixed nuts and dried fruit for a party snack table.
– Crumbled over Greek yogurt with honey for breakfast (no shame).
– Alongside coffee or an after-dinner digestif for a sweet, crunchy finish.

✔Tips & Mistakes

– Use a shallow, microwave-safe dish for even heating — deep bowls hide hot spots.
– Add the baking soda off-heat and stir quickly; it foams fast and you don’t want to lose the action.
– If pieces are too hard, let them sit in a slightly humid room a day and they’ll mellow (but won’t be soft again).
– If it sticks to parchment, wait until completely cool and then flip — rushing makes it tear.

✔Storage Tips

Store brittle in an airtight container at room temperature, layered with parchment to prevent sticking. It keeps nicely for a couple of weeks unless your house is very humid (then it might soften and get chewy). Eating cold brittle? Totally fine — crispier in cooler air. Breakfast? Hell yes: crumble on yogurt or oatmeal for crunch. No judgment here.

✔Variations and Substitutions

– Swap peanuts for almonds, cashews, or a mix of seeds for a different flavor profile; adjust roast times if using larger nuts.
– Chocolate drizzle: melt dark or milk chocolate and drizzle after the brittle cools for a fancy touch.
– Swap corn syrup for golden syrup if you have it — texture is similar; honey changes the end texture and can be stickier.
– Make it spicy: add a pinch of cayenne or smoked paprika to the sugar for a grown-up kick.
– No baking soda? You can still make brittle, but it’ll be denser and less airy — acceptable in a pinch.

Frequently Asked Questions

How do I know when the sugar is ready in the microwave?

Watch for a deep amber color and a syrupy viscosity when you stir — microwaves vary, so use color not time alone. When it smells nutty-not-burnt and flows steadily when you tilt the bowl, it’s usually there.

Can I use raw peanuts instead of roasted?

Yes, but I recommend toasting them for a few minutes first to bring out flavor and reduce any raw bitterness. Toss them in the oven at 350°F for 6–8 minutes, or toast in a dry pan until fragrant.

My brittle turned out chewy — what happened?

That usually means the sugar didn’t reach the hard-crack stage or there was too much moisture (humid day, or wrong sweetener swap). Reheat with a bit more sugar and dry heat, or accept chewiness and call it nougat-adjacent.

Is there an easy way to get flat, even pieces?

Spread the hot mixture with a spatula immediately on parchment and tilt the tray to even it out. Work quickly and tap the tray lightly to get a uniform thickness before it sets.

Can I make this gluten-free / nut-free?

It’s naturally gluten-free if your ingredients are clean. For nut-free, substitute seeds like pumpkin and sunflower — texture and flavor shift, but it’s still addictive.

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