Home › Recipe Index › All Recipes

Chocolate-Covered Microwave Peanut Brittle

Candy-making in the microwave in 9 minutes.

Why wait for the pre-Christmas holiday season when you can chip a tooth any time of the year.

You don’t need a candy thermometer , it’s made in one bowl in the microwave , it’s ready to go in 9 minutes , and it’s covered in chocolate.

Of course you don’t have to top it with chocolate, but I think everything is better covered in chocolate.

I made Seven Minute Microwave Caramels and then I one-upped them with Chocolate-Covered 7-Minute Microwave Caramels

So right off the bat with the peanut brittle, chocolate is involved. I sprinkled chocolate chips on top of the hot brittle right after turning it out onto parchment. The residual heat from the brittle melted the chips so I had one less step and one less bowl to wash. Talk about easy.

The peanut brittle reminds me of Chocolate Saltine Toffee , otherwise known as Christmas Crack, because of the buttery, toffee flavor and the chocolate.

If you’re looking for a fast and easy way to satisfy your sweet tooth without turning on your oven , try this. It’s also gluten-free if that’s a consideration for you.

The honey roasted peanuts in the brittle help create a salty-and-sweet element that will have you reaching for just one more piece. And one more.

If you need to a hostess gift , this is so easy and no one has to know it only takes 9 minutes to make.

It’s too good to only eat in December when it gets lost in a sea of sugar cutout cookies, peppermint fudge, and eggnog.

Savor the salty-and-sweet, tooth-sticking, good stuff year-round.

Ingredients

• ▢ 1 cup granulated sugar
• ▢ ½ cup light corn syrup , light in color, not lite
• ▢ 1 cup peanuts , I use honey roasted, or try salted dry roasted
• ▢ 1 teaspoon unsalted butter
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 ½ cups semi-sweet chocolate chips

Instructions

• This is a fast moving recipe. Read the recipe at least twice, in entirety, before beginning. Have everything ready and in place before beginning. Use caution at all stages of recipe, including using a truly microwave-safe microwave-bowl and a trustworthy hot mitt. My microwave is an 1100-watt microwave; if yours is a significantly different wattage, you may need to reduce or extend cooking times slightly.
• Line a baking sheet with parchment paper; set aside.
• To a large microwave-safe bowl (at least 2 quarts because mixture bubbles up considerably) , add the sugar and corn syrup. Cook on high power for 4 minutes.
• Remove bowl from microwave and stir the mixture. Stir in the peanuts.
• Return bowl to microwave and cook on high power for 3 1/2 minutes.
• Remove bowl from microwave and stir in the butter.
• Stir in the vanilla. Use caution; this will cause the mixture to bubble up.
• Return bowl to microwave and cook on high power for 1 1/2 minutes.
• Remove bowl from microwave and stir in the baking soda until evenly distributed and mixture is light in color. Use caution; this will cause the mixture to bubble up and foam.
• Turn mixture out onto parchment, spreading in a thin layer about 1/2-inch thick, or to desired thickness.
• Wait about 1 minute, just so it’s very slightly firmed up, and evenly sprinkle the chocolate chips over the brittle.
• Wait 1 to 2 minutes, or until chips have softened and melted, and with a spatula or knife, smooth out the chocolate.
• Allow brittle and chocolate to set up at room temperature for at least 2 hours before breaking or cutting into pieces.
• Brittle will keep airtight at room temperature for at least 2 weeks, or in the refrigerator for at least 1 month, likely much longer. I store mine in the fridge.
• Recipe adapted from Allrecipes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

Related Recipes:

Chocolate Saltine Toffee , i.e. Christmas Crack

Seven Minute Microwave Caramels (no-bake, gluten-free)

Chocolate-Covered 7-Minute Microwave Caramels

Ritz Cracker Stuffed Peanut Butter Cups (No Bake, Vegan)

Butterfinger Bars (no-bake, make in microwave, vegan & GF options)

Sweet with Heat Cinnamon Sugar Candied Nuts (GF)

Soft and Chewy Honey Roasted Peanuts and Butterscotch Chip Cookies

Homemade Chocolate Peanut Butter (vegan, GF)

Cinnamon Sugar Chocolate Pretzels – Make in the micro in 5 minutes, and one of the best things you’ll ever make in your microwave

Peanut Chewy Payday Bars

Have you ever made peanut brittle? Tried your hand at candy-making, either traditional or in the microwave?

Chocolate-Covered Microwave Peanut Brittle (gluten-free)

Ingredients

• 1 cup granulated sugar
• ½ cup light corn syrup light in color, not lite
• 1 cup peanuts I use honey roasted, or try salted dry roasted
• 1 teaspoon unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 ½ cups semi-sweet chocolate chips

Instructions

• This is a fast moving recipe. Read the recipe at least twice, in entirety, before beginning. Have everything ready and in place before beginning. Use caution at all stages of recipe, including using a truly microwave-safe microwave-bowl and a trustworthy hot mitt. My microwave is an 1100-watt microwave; if yours is a significantly different wattage, you may need to reduce or extend cooking times slightly.
• Line a baking sheet with parchment paper; set aside.
• To a large microwave-safe bowl (at least 2 quarts because mixture bubbles up considerably) , add the sugar and corn syrup. Cook on high power for 4 minutes.
• Remove bowl from microwave and stir the mixture. Stir in the peanuts.
• Return bowl to microwave and cook on high power for 3 1/2 minutes.
• Remove bowl from microwave and stir in the butter.
• Stir in the vanilla. Use caution; this will cause the mixture to bubble up.
• Return bowl to microwave and cook on high power for 1 1/2 minutes.
• Remove bowl from microwave and stir in the baking soda until evenly distributed and mixture is light in color. Use caution; this will cause the mixture to bubble up and foam.
• Turn mixture out onto parchment, spreading in a thin layer about 1/2-inch thick, or to desired thickness.
• Wait about 1 minute, just so it’s very slightly firmed up, and evenly sprinkle the chocolate chips over the brittle.
• Wait 1 to 2 minutes, or until chips have softened and melted, and with a spatula or knife, smooth out the chocolate.
• Allow brittle and chocolate to set up at room temperature for at least 2 hours before breaking or cutting into pieces.
• Brittle will keep airtight at room temperature for at least 2 weeks, or in the refrigerator for at least 1 month, likely much longer. I store mine in the fridge.
• Recipe adapted from Allrecipes

Nutrition

Chocolate-Covered Microwave Peanut Brittle (gluten-free) - AverieCooks.com