Mom's Microwave Peanut Brittle

My mother, Phyllis Newell, has been making peanut brittle in the microwave for years. Her recipe is quick to prepare and  earns rave reviews from friends and family. She often makes up to eight batches at Christmas.

Although I have made peanut brittle the “old-fashioned way” (over the stove with a candy thermometer), this was my first time making it in a microwave.

Note: My microwave has a high wattage output so was actually done in less time so I skipped step #5 (Cook on High 1 more minute). Consequently adjust cooking time for your own particular microwave.  If testing with a candy thermometer the final temperature should be 300° F.  Or, test for doneness by dropping a small amount of mixture into very cold water; it is done when is is separates into hard and brittle threads.

Note: Newer microwaves often have higher wattages so times need to be cut.  I adjusted the recipe below but her original recipe follows the adjusted version.

Mom’s Microwave Peanut Brittle with adjustments for newer, higher wattage microwaves

1 cup raw peanuts

1 cup granulated sugar

1/2 cup white corn syrup

1/8 teaspoon salt

2 tablespoons butter (not margarine)

1 teaspoon vanilla

1 teaspoon baking soda

1. Stir together first 5 ingredients in 1 1/2 -quart glass microwave-safe bowl.
   
2. Cook on High for 1 1/2 minutes and stir. 

   

   
   
3. Cook on High for 2 minutes and stir. Check temperature (see instruction in step #4).

   

   
   

4. Cook on High for in one minute intervals, checking temperature and noting color and smell --  the final temperature should be 300° F.  Or, test for doneness by dropping a small amount of mixture into very cold water; it is done when is is separates into hard and brittle threads — see note below for details. 

   

   
   

5. Add vanilla; stir quickly.
6. Add baking soda and stir until bubbly.

   

   Mixture foams and changes consistency once the baking soda is added.

7. Pour into warmed and  buttered cookie sheet and spread to desired thickness. Note: Mom warms cookie sheet in a 250° oven. Note — hat the less you spread the lighter the brittle will be, or more air bubbles it will have, so if you prefer it like so then do as little spreading as possible. If you prefer it flatter then spread it out thin
   
8. Let cool and break apart.
   

Mom’s Microwave Peanut Brittle original recipe with lower wattage microwave

1 cup raw peanuts

1 cup granulated sugar

1/2 cup white corn syrup

1/8 teaspoon salt

2 tablespoons butter (not margarine)

1 teaspoon vanilla

1 teaspoon baking soda

1. Stir together first 5 ingredients in 1 1/2 -quart glass microwave-safe bowl. 
2. Cook on High for 2 minutes and stir. 
3. Cook on High for 4 minutes and stir. 
4. Cook on High for 3 minutes and stir. (My peanut brittle was actually at 300°F at this stage so I skipped step #5 — see note below for details.) 
5. Cook on High 1 more minute. Note: If testing with a candy thermometer the final temperature should be 300° F.  Or, test for doneness by dropping a small amount of mixture into very cold water; it is done when is is separates into hard and brittle threads.
6. Add vanilla; stir quickly.
7. Add baking soda and stir until bubbly.
8. Pour into warmed and  buttered cookie sheet and spread to desired thickness. Note: Mom warms cookie sheet in a 250° oven. 
9. Let cool and break apart.