Microwave Peanut Brittle

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!

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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!

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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.

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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 :)

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Very good. I cooked for a total of 9 minutes, stirring every 3. It turned out very dark and almost had a burned smell...but it tasted fine! Next time I may stop at 8 minutes. Also, the leftovers in the bowl quickly hardened to a concrete mess. After a moment of panic, I filled the bowl with water and placed back in the microwave for 2 minutes. Everything dissolved and slid right out. Whew! (Also, I didn't have a 3 qt glass bowl, but a 2 qt worked just fine.)

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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!

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We made peanut brittle, sunflower seed brittle, and almond brittle for my dad for Father's Day. He's a big fan of (and very picky about) peanut brittle and loved all three. My mom even liked it and she normally doesn't enjoy brittles. The sunflower seed brittle was my favorite. We did burn the first batch - we found that the trick was to remove the brittle from the microwave before it looked done (very pale caramel color), as it seemed to darken and instantly cook as soon as the baking soda was added. Using that method, my husband and I managed to not burn the other 3 batches we made.

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Wow, I too, will pitch the stove top recipe I've been using for 20 plus years. This was so easy and it's very very good. Wish I could give it more than 5 stars. We have a GE Spacemaker Microwave (don't know the watts)and I took previous reviewer's comment and only nuked 8 min. I sprayed my waxed paper with Pam and had no problem breaking it up. Thank you Jellyqueen for sharing a great recipe!

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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

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This was easy, and everyone loved it, I made it befor Christmas, and twice since, and it's only Jan. 2nd.

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This was so easy! I cooked it without the nuts for 8 minutes and then stirred in a heaping cup of dry roasted peanuts. Then I cooked it for another 4 minutes and followed the recipe from there. It worked out fabulously!

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Excellent recipe; thanks for posting it. Thanks also to Donna M who gave some excellent tips. While other recipes didn't work for me, this one worked first time. This is my first try at making brittle, and the instructions and tips worked brilliantly for me. I'm considering buying a heat proof bowl with handle like Donna mentioned to make pouring out even easier. The result is a wonderful, foamy, nutty candy that I will be giving for Christmas. I increased the nuts and used sunflower seeds, peanuts, cashews, and hazelnuts.

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Unbelievably easy, and fool-proof! I couldn't find raw peanuts ANYwhere, so I used roasted unsalted. I thought perhaps the nuts tasted too darkly roasted in the finished brittle, so in a second batch, I didn't add the peanuts until after 3 minutes in the microwave. The end result tasted no different. But it is still very good peanut brittle! I have an 1800 watt microwave; 7 1/2 minutes seemed to be perfect, stirring twice. And I prefer my brittle with a little LESS peanuts, so I used 3/4 cup. Yum! 2011 Christmas trays

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Dh really liked this brittle. I made mine with cashews, next time will add them after the brittle comes out of the microwave. Recipe is super easy!!

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I've never made peanut brittle before, but my husband said he really loved it so I gave this recipe a try. He likes his with a lot of peanuts, so I took the suggestion of putting 3 cups of peanuts in, versus the prescribed 1 cup. I have found we have a preference for Himalayan salt in our sweets, but only because it really seems to work best with bringing out the flavor of the sweets. This peanut brittle was absolutely wonderful!! I will make it again, and will recommend this recipe to anyone!! I was very careful to keep things stirred and to make sure it didn't get burned like others recommended. All told, I was done with my brittle in 15 minutes from start to finish (putting it in the fridge to harden up). I do recommend soaking your bowl immediately after use...then the clean up is a snap. Well done!!

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This is so easy and so yummy. Sometime I use honey roasted peanuts as an added flavor. Due to this being microwaved, the clean up is very easy too. Thanks for a wonerful and oh so easy recipe!

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It's such an easy recipe.

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Easy and delicious! Great snack to make for guests!

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This is delicious, and so easy! So much faster and easier than traditional brittle (although you could never tell by the finished result!) that my Grandmother and her friends are replacing their own decades-old recipes with this one... so much easier than standing at the stove for 45 minutes waiting for brittle to heat up to the appropriate temperature!! Thanks bunches for this great recipe.

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I can't believe I have been toiling so hard every year to make this candy. Who knew? Mine turned out even better than the old fashioned way--which was "iffy" sometimes! Thanks so much for sharing this recipe!

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