Mickey Martin’s Microwave Peanut Brittle
📜 Collection: UK3 | ✍️ Attribution: Mickey Martin | 📂 Category: Desserts A quick and easy recipe for classic peanut brittle made entirely in the microwave. This simple method creates a perfectly crunchy, sweet, and salty candy in just a few minutes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 11 mins | 30 mins | Approx. 1.5 pounds |
🔪 Key Equipment
- 2-quart microwave-safe bowl
- Large cookie sheet
- Spatula
- Oven mitts
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Raw Peanuts | None |
| 1 cup | Sugar | Granulated |
| 1/2 cup | White Karo Syrup | Light corn syrup |
| 1/2 teaspoon | Salt | None |
| 1 tablespoon | Margarine | Or butter |
| 1-2 teaspoons | Vanilla | None |
| 1 teaspoon | Baking Soda | None |
Instructions
Step 1: Initial Mix and Cook
- Generously grease a large cookie sheet and set aside.
- In a large microwave-safe bowl, combine 1 1/2 cups raw peanuts, 1 cup sugar, 1/2 cup white Karo syrup, and 1/2 teaspoon salt.
- Microwave on HIGH for 4 minutes.
Step 2: Incorporate Fats
- Carefully remove the bowl and stir the mixture well.
- Microwave on HIGH for another 4 minutes.
- Remove carefully and stir in 1 tablespoon margarine.
Step 3: Final Cook and Aeration
- Microwave on HIGH for 3 minutes until the mixture is very hot and bubbly.
- Working quickly, stir in 1-2 teaspoons vanilla and 1 teaspoon baking soda until the mixture becomes light, pale, and foamy.
Step 4: Set and Cool
- Immediately pour the foamy mixture onto the greased cookie sheet and spread as thinly as possible.
- Allow to cool completely until hard and brittle, then break into pieces.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 2 weeks to maintain crunch.
Original Recipe Scan
