Microwave Peanut Brittle Recipe - Food.com (2024)

105

photo by Xanthia

1. 

   what is the wattage of your microwave? I have found that does make a difference.

   cynthia.freeman2019

2. 

   Can i double the recipe ? Or will that be too much to do at one time.?

   Lorraine G.

3. 

   How to correct soft bittle

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   Lydia S.

Reviews

1. 

   Outstanding peanut brittle recipe! This will now replace my tried and true recipe that I have used for 40 years. Why?...because it is much faster and since it makes about half as much it is easier to handle by myself when it comes to pouring and spreading quickly before it hardens. I cooked this in a 2-quart size glass batter bowl with a handle and pouring spout and it worked perfectly. I used 1 1/2 cups of peanuts because we like lots of peanuts in our brittle. It took about 13 minutes to cook in a 1000 watt microwave (probably took longer because of adding more nuts). I have found that the secret to very thin brittle is to stir the soda in very quickly and pour the mixture out onto the pan while it is still actively foaming, spread it out and then lift the edges and stretch even thinner. I spray my utensils with non-stick cooking spray, as well as my pan and the spout of my batter bowl so it slides right out. Thanks for a great recipe, Jellyqueen!

   Donna M.

2. 

   This is absolutely the best. Talk about easy and fast. Everyone loves it. I can see that using raw peanuts is important. I think roasted peanuts would continue to cook and possibly become overdone. Thanks Jellyqueen!

   Bob Crouch

3. 

   A delicious brittle. So simple and easy. I made this with walnuts, golden corn syrup and butter and had great results. I will definitely make this again.

   Boxerwing

4. 

   Thank you for posting this! I lost this recipe ages ago and have missed it greatly! I use butter instead of margarine, and spanish peanuts with skins on. This really is a no fail recipe, and you never even have to use a candy thermometer, yay! People think I'm utterly wonderful when I make this nut brittle LOL! Gosh no, I never tell them how easy it is to make! I'm like that lady in the old Rice Krispy Treat commercial who splashes water and flour on her face so she looks like she was slaving away in the kitchen LOL!note: it's just sugar, don't worry about it sticking to the bowl, just a hot water soak in your sink will dissolve the mess :)

   RZ1234

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5. 

   Excellent recipe! Very popular around the office. The only problem I had was with the waxed paper sticking to the brittle, so I switched to the non-stick Reynolds wrap aluminum foil. Perfect!

   Melinablue

see 98 more reviews

Tweaks

1. 

   I've been making this for many years. This will make it easier: Microwave for 4 min Stir Microwave 3 minutes Add butter, vanilla, stir Microwave 1 min Then add baking soda, stir, pour and spread. If too light, increase time in 15 second increments. Too dark, decrease time in 15 second increments.

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   David D.

2. 

   Turned out more like sponge toffee. Maybe heat tray to make it spread out more. Definitely use batter bowl with handle as it was so hot I dropped it onto tray even with over mitts.

   sueody

3. 

   I made about 15-20 batches (I lost count!) of sunflower seed brittle this last Christmas, for gifts, and it was a HUGE hit! I got raw sunflower seeds from our local health food store. I found that with my microwave (1200 watts), seven minutes with the perfect timing. I made it in a glass Pampered Chef pitcher/measuring bowl and stirred each batch three times while cooking. When the nuts started to get a little golden, I pulled it out and finished the recipe. I LOVED the flavor, as did everyone else. I also did something a little different...I poured it out onto a (WELL-SPRAYED!) sheet of aluminum foil, placed an equally well-sprayed piece of foil on top, then immediately rolled it out with a heat-proof (metal) rolling pin. It created a very thin, crisp brittle that I could not have gotten if I'd just spread it out with the spoon. Make sure you protect the surface underneath from the heat (I used a large, thick, laminated cutting board). This is the first brittle I've tried that I've absolutely loved, and I have to say that it never would have occurred to me to use sunflower seeds instead of peanuts...but the flavors work EXTREMELY well together. Thanks for posting this, JQ...you rock!!! PS: I gave sandwich size bags of this away to a number of co-workers and others. The boyfriend of a co-worker RAVES about this stuff almost every time I see him. He says he still has some of the bag I gave him...and that he's been rationing it out so it lasts. He wants to know when I'm making some more! LOL

   UnknownChef86

4. 

   ymmmmmm....I've been making this recipe every Christmas for many years.The only difference is that my recipe calls for real butter instead of margarine. I can't imagine why anyone wouldn't use the real thing in this recipe! The smell and taste of real butter is what makes this recipe so awesome for me! Also, you don't need to use waxed paper. I just spray my pan with cooking spray and have never had any trouble with it.

   nursekerri

5. 

   This is SO easy! After making several batches, here's my tips: Set your microwave for two minutes at a time... it gives you a set time to stir between zaps, and you're free to move around for all but that last two minutes. WATCH THE BRITTLE LIKE A HAWK for that last stretch, though- it can go from golden brown to scorched in a moment! Definitely ditch the wax paper and just lightly spray a baking sheet with Pam instead. Once your brittle is spread out, cool it for a few minutes in the freezer, then you can just work a butter knife under the edge and twist... and the whole thing comes up easily in one big sheet. I made several batches and found the easiest way to clean up was to just dunk the emptied cooking bowl and all utensils into a big bowl (or sink full) of hot water and just leave it. Do something else for an hour or so and when you come back the sugar is dissolved. Wash and dry and you're ready for another batch if you want. I did a batch each of peanut, pecan, cashew and almond- I think the cashew was the BEST. Remember to buy RAW nuts though folks! Thanks for a great recipe, Jellyqueen!!

   lolsuz

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