No-Bake Peanut Brittle

Peanut Brittle

Did you know that you don’t have to bake peanut brittle!? I had no idea! There’s some microwave action but that’s it- I was psyched! I had to microwave a minute or two longer than the instructions said to get the brown peanut-butter color, but don’t microwave too long or your peanuts will taste burnt. Another hint: make sure it has fully cooled before you remove it from the wax/parchment paper, or it will stick to it and make it difficult to remove. Other than that you’re good to go! It’s super tasty, I hadn’t had it in so long… the peanuts took forever for me to peel only because I would eat every other one, OOPS. I love peanuts! I was dropping small pieces here and there and Toby the wonderdog was right there to eat them (grrrr- no people food mister!) He’s figured out that my kitchen time might equal his snack time if he sticks around long enough. Not ideal. But he’s so cute, what am I supposed to do?!

photo 2

This is my cute face

These make a nice gift too.

….Peanut Brittle, not Toby’s. (Okay, Toby’s too)

You can substitute the peanuts for almonds, pecans, walnuts too 😉

No-Bake Peanut Brittle
Serves: 13 servings
  • 1 cup sugar
  • ½ cup light-colored corn syrup
  • ¾ cup coarsely chopped peanuts, toasted
  • 1 tablespoon butter (or coconut oil for vegan version)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon baking soda
  1. Line a jelly-roll pan with parchment paper.
  2. Combine sugar and syrup in a 2-quart glass bowl.
  3. Microwave at HIGH 3 minutes (sugar mixture will be clear and bubbly). Stir in peanuts.
  4. Microwave at HIGH 3 minutes or until mixture is a light caramel color, stirring every minute.
  5. Stir in butter, vanilla, and salt.
  6. Microwave at HIGH 1½ minutes or until mixture is the color of peanut butter.
  7. Add baking soda, and stir until texture is foamy.
  8. Quickly pour mixture onto prepared pan. Spread to ¼-inch thickness.
  9. Let stand 30 minutes. Break brittle into pieces, and store in an airtight container for up to a week.

Recipe adapted from Cooking Light

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