Search for a microwave homemade peanut brittle recipe on the Internet, and you’ll find they’re a dime a dozen! After reading through them for a while, your eyes glaze over, and you’ll soon realize they all are variations on a common theme.
On this page, we’ll look at one of the best brittle recipes we found and then figure out what it is that is important in the recipes so that you’ll be able to make great tasting brittles with any recipe.
Microwave homemade peanut brittle – the first recipe
These ingredients will make about 1 lb of brittle, and the quantities are the same as you would use for a stovetop recipe.
- 1 cup of sugar
- ½ cup of light corn syrup
- 1 cups of raw peanuts
- 2 tablespoon of butter
- 1 teaspoon of baking soda
- 2 teaspoon of vanilla extract
How to make homemade peanut brittle
And here is how you cook it…
- Grease or butter a large flat 15 x 10 jelly roll pan.
- In a microwave-safe glass bowl, combine and stir the sugar and syrup until well mixed.
- Cook on High for 3 minutes.
- Stir the mixture and heat for another 2 to 3 minutes longer. Look for the sugar to be turning an amber color. If it is still clear, heat again, stirring carefully until it is just beginning to go amber.
- Stir in the peanuts and butter, and then microwave for another 30 to 60 secs until the mixture is now all a light amber color.
- Don’t go past the light amber stage. If the sugar turns darker than this, it is beginning to caramelize and burn.
- Remove from the oven, but be very careful; it will be very hot at this stage.
- Then add vanilla extract and stir again.
- Then add the baking soda. While the mixture is foaming up, stir quickly until the bubbles are even throughout the mixture.
- Immediately pour the microwave peanut brittle mixture into the pan.
- Spread as thin as possible and allow to cool.
- Then break into small pieces and store in an airtight containers.
The total cooking time is about 7 minutes in a 1000 watt oven.
We like this recipe because it uses the color of the sugar mixture to tell you when it is the right time to pour the mixture, rather than just following the clock.
Individual microwaves are all different in power output, and timings are never precise. If you have a 1300 watt oven, your timings will need to be shorter. If you only have a 700-watt oven, you might need to double the timings.
But remember, it is much more important to watch the bubbling mixture than watch the clock.
What is peanut brittle?
Let’s dispel out the main principles of how to make an easy peanut brittle by looking at the old fashioned stovetop method
Made on the stovetop the old fashioned way.
First, the ingredients. These are generally
- equal volumes of sugar and peanuts
- A half volume of light corn syrup. The corn syrup prevents premature crystallization as the sugar cools down at the end of the recipe.
- a small amount of vanilla extract and butter for flavor
- a small amount of baking soda foams up at high temperatures and makes the candy lighter and more brittle (hence the name!)
The peanuts can be replaced with other flavorings, to make different variations ( say pistachio Stovetop cooking usually goes like this.
- First, you heat sugar and corn syrup to the “soft ball” stage.
- The “soft ball” stage is when sugar can be rolled between your fingers as a softball after dropping into cold water.
- Add peanuts to the sugar mixture and cook.
- If the peanuts are raw, you can add them right at the beginning to infuse a nice peanut flavor into the mixture. If they are already roasted, add them towards the end of the process to not become overcooked.
- Heat the sugar further so that you get to the “hard crack” stage.
- This is when the sugar has cooled in a bowl of cold water and can be pulled into hard, brittle strings that snap easily. This temperature is about as high as you can get when boiling sugar before it starts to caramelize and then burn.
- Then add the flavorings like the butter and the vanilla.
- Then add the baking soda.
- At high temperatures, this releases carbon dioxide gas, which makes the sugars foamy and bubbly. The candy then becomes light and porous and snaps easily. Stir for the minimum amount at this stage to keep as many bubbles in the sugar as possible.
- Immediately cool on a flat tray, spreading it as thin as possible.
You can see that the stovetop cooking stages are pretty much the same as they occur in the microwave homemade peanut brittle recipe at the top of the page.
But the fun starts when you look at the variations you can make with the basic recipe.
- So, for example, using a dark corn syrup will give the brittle a different flavor than light corn syrup.
- Use cashews instead of peanuts, and you will end up with a Cashew brittle recipe.
- Roasted salted peanuts will give you a different flavor from raw Spanish peanuts.
- Use pumpkin seeds instead of peanuts, and you’ll end up with Pumpkin seed brittle.
- Forget the baking soda, and the candy will come out as a toffee. It will not snap so easily and will be heavier, both literally and on the palate.
- Don’t heat the mixture enough, and you won’t boil all the water away, leading to a chewy brittle instead of a hard snappy one.
- There is a Southern variation that uses jalapeno peppers or even just Hot Tabasco sauce to put a kick into your brittle.
So, you can see that microwave homemade peanut brittle is pretty easy to make.The temperatures are key, but if you keep an eye on the color, you’re good to go!
Also Read: Microwave oven Inbuilt