Make the best homemade Peanut Brittle with Barb’s famous family recipe. This classic candy is perfect for the holidays, but delicious any time of year. It’s easy to make in the microwave and makes a thoughtful homemade gift. Follow Barb’s recipe and these helpful tips to make crunchy, old-fashioned peanut brittle every time.
Table of contents
- Ingredients
- Instructions
- Microwave times
- Frequently asked questions
- Recipe tips
- More sweet treats
The first Christmas I brought my husband Kurt home to Oklahoma, our family friend Barb brought over her famous peanut brittle. Kurt called her the “peanut brittle lady” because he said it was the best he’d ever had. After that first year, she started bringing two tins at Christmas—one for the family and one just for Kurt. When I asked Barb for the recipe last year, she kindly shared it. I tried it alongside my grandmother’s version and discovered the difference: Barb adds a stick of butter, which gives a distinctive sweet, salty, buttery flavor that sets this peanut brittle apart.
Ingredients
For the full quantities used in this recipe, see the recipe card below. These are the ingredients you’ll need to make microwave peanut brittle:
- Raw peanuts – use raw (not roasted) shelled peanuts; they’re often labeled “raw Spanish peanuts.”
- Light corn syrup – sometimes referred to as white corn syrup; available in the baking aisle.
- Granulated sugar
- Salt
- Unsalted butter – a key ingredient in Barb’s version for a rich, buttery finish.
- Baking soda – creates the light, airy texture in the brittle.
- Vanilla extract
Instructions
Below are clear, step-by-step instructions for making microwave peanut brittle. Images are included to help visualize the process. For timing, see the microwave times section that follows.
- Combine raw peanuts, light corn syrup, granulated sugar and salt in a large, microwave-safe glass bowl.
- Microwave the bowl on high according to the microwave wattage chart below. Barb’s original timing used a 1650 watt microwave; for lower wattages the time will be longer.
- Carefully remove the hot bowl using oven mitts and stir with a heatproof spatula. Return the bowl to the microwave for the same amount of time as the first heating.
- Remove the bowl again, add the unsalted butter and stir until it melts and is fully incorporated. Microwave one final time based on your microwave’s wattage until the mixture reaches about 300°F (hard crack stage).
- Remove from the microwave. Bubbles should cover the surface. Quickly stir in the baking soda and vanilla extract—this will make the mixture pale and foamy.
- Immediately pour the hot mixture evenly onto two non-greased baking sheets and spread into a thin layer (no thicker than a peanut on its side) with a heatproof spatula. Work quickly so the mixture spreads before cooling.
- Allow the peanut brittle to cool for at least 30 minutes, up to an hour, then break into pieces.
Microwave times
Microwave wattage varies widely, so follow the recommended times below as a starting point. Always monitor the mixture closely and, for your first attempt, check temperature with a candy thermometer or instant-read thermometer during the final heating. The target is 300°F for a crisp brittle.
- 900 watt microwave:
- First heating: 8 minutes
- Second heating: 8 minutes
- After adding butter: 4 minutes 45 seconds
- 1000 watt microwave:
- First heating: 7 minutes
- Second heating: 7 minutes
- After adding butter: 4 minutes 15 seconds
- 1200 watt microwave:
- First heating: 6 minutes
- Second heating: 6 minutes
- After adding butter: 3 minutes 30 seconds
- 1650 watt microwave:
- First heating: 4 minutes 45 seconds
- Second heating: 4 minutes 45 seconds
- After adding butter: 4 minutes 45 seconds
Tip: On the final heating, start by microwaving 2 minutes, then measure temperature. Continue in 1-minute increments until reaching 300°F. If the mixture smells of burning, remove it at once.
Frequently asked questions
- Why does my peanut brittle stick to my teeth? That’s a sign it wasn’t cooked long enough to reach the hard‑crack stage (300°F). Try heating a bit longer next time.
- Why didn’t my brittle get hard? The sugar must fully caramelize and reach the correct temperature. Use a thermometer and heat to 300°F for a crisp result.
- Why is my peanut brittle light colored? If it’s too pale, the sugars didn’t caramelize fully—heat a bit longer on the final step to develop color and flavor.
- Can you overcook peanut brittle? Yes. The sugars can burn quickly, which ruins the flavor. Stay nearby and follow the microwave timing for your wattage.
- Why add baking soda? Baking soda aerates the hot sugar, creating tiny bubbles that make the candy light and brittle rather than dense.
Recipe tips
- Use parchment between layers when storing. Place parchment or wax paper between layers of brittle to prevent sticking.
- Stay near the microwave while cooking. The mixture needs to be removed and stirred promptly at each interval.
- Two people can speed spreading. One person pours while the other spreads the mixture quickly and evenly.
- Check temperature the first time you make it. Use a candy or instant-read thermometer to confirm the final mixture reaches 300°F. Once you know your microwave, you’ll rely on timing instead of a thermometer.
- Use non-greased baking sheets. Greased sheets make the mixture spread too thin; non-greased sheets help form the correct thickness.
- Storage: Keep brittle in an airtight container in a cool, dry place for 6–8 weeks.
More sweet treats
Try these other family favorites:
Chocolate Cookies
Gluten Free Sugar Cookies
Sea Salt Chocolate Chunk Cookies
Chocolate Chip Cookie Cups with Nutella
Peanut Brittle
Servings: 32 ounces • Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes • Author: Whitney Bond
Ingredients
- 2 cups raw peanuts
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions
- Combine raw peanuts, sugar, salt and corn syrup in a large glass bowl.
- Microwave according to the wattage chart above for the first heating (see Microwave times).
- Carefully remove and stir, then microwave again for the same time.
- Add the butter, stir until melted, then microwave a final time until the mixture reaches 300°F.
- Remove and stir in baking soda and vanilla quickly; the mixture will foam and lighten in color.
- Immediately pour onto two non-greased baking sheets and spread thinly with a heatproof spatula.
- Let cool 30–60 minutes, then break into pieces.
Notes
- Target 300°F on the final heating for a crisp, non-sticky brittle.
- Start by microwaving 2 minutes during the final heating and test temperature, then continue in 1-minute increments if needed.
- If the sugar begins to smell burnt, remove the mixture immediately—burned sugar cannot be salvaged.
- Store in an airtight container with parchment between layers for up to 6–8 weeks in a cool, dry place.
Nutrition Facts (per serving)
Calories: 156 kcal • Carbohydrates: 22 g • Protein: 2 g • Fat: 7 g • Sugar: 21 g • Sodium: 118 mg