Averie Cooks 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.

The difference is that the peanut brittle will stick to your teeth and it’s exceedingly crunchy. I read in the comments of this recipe where people have said that adding extra baking soda prevents some of the tooth-sticking situation, although I haven’t tried it.

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.

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5 from 1 vote

Chocolate-Covered Microwave Peanut Brittle (gluten-free)

By Averie Sunshine

This flavorful, buttery, and very crunchy peanut brittle is made in the microwave in one bowl in just 9 minutes, without needing a candy thermometer. It’s so simple to make and makes a great gift, and no one will suspect how fast and easy it is. If you want to keep the brittle more traditional, omit the chocolate topping, but I prefer everything covered in chocolate.

Prep Time: 3

Cook Time: 9

Total Time: 12

Servings: baking tray of brittle

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

Serving: 1, Calories: 143kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Sodium: 83mg, Fiber: 1g, Sugar: 20g

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

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