Welcome to the ultimate guide for making truly irresistible chocolate peanut brittle right in your microwave! This delightful twist on the classic peanut brittle takes an already beloved crunchy candy and elevates it with a rich, decadent layer of chocolate. Forget the complexities of traditional candy making; our microwave method is virtually foolproof, ensuring a light, airy texture and a satisfying crunch every single time. Get ready to impress your friends and family (or simply indulge yourself!) with this incredibly easy and delicious sweet treat, perfect for any occasion from holiday gatherings to a simple afternoon craving.
Pin this now to find it later
Pin It
Why You’ll Adore This Microwave Chocolate Peanut Brittle
My journey with peanut brittle began years ago, thanks to a dear family friend named Leo. His classic microwave peanut brittle was an instant hit, and I’ve been making his original microwave peanut brittle recipe ever since. However, I couldn’t resist adding my own special touch – a generous layer of chocolate. This chocolate-covered version quickly became a family favorite, earning rave reviews from my father-in-law and even prompting my mother-in-law to request four batches for a church holiday bake sale. It’s safe to say, this recipe is a triumphant hit that will be loved by everyone!
Here’s why this easy chocolate peanut brittle will become your new go-to sweet treat, offering unparalleled convenience and deliciousness:
- Unforgettable Flavor & Texture Harmony: This brittle offers the perfect harmony of sweet, salty, nutty, chocolatey, and airy goodness. Each bite delivers a delightful, satisfying crunch, followed by the rich taste of perfectly roasted peanuts and smooth, melting chocolate. It’s a symphony of textures and flavors that truly satisfies every possible craving you might have for a delicious, homemade candy.
- Effortlessly Easy & Failproof Method: Say goodbye to complicated candy-making techniques, sticky stovetops, and the anxiety of a candy thermometer! With just about 10 minutes of active “cooking” time exclusively in the microwave, this recipe is incredibly straightforward and designed for success. It’s perfect for beginners and seasoned bakers alike, offering a fuss-free approach to achieving professional-quality results right in your home kitchen.
- Generous Yield & Perfect for Gifting: One batch yields approximately 12 generous servings, making it ideal for sharing with loved ones, bringing to a potluck, or simply enjoying over several days. Planning a larger gathering or need thoughtful, homemade gifts for the holidays? This recipe is easily doubled or even tripled without compromising on its quality or ease of preparation. Just be warned – this peanut butter chocolate brittle disappears quickly, so you might want to consider making extra from the start!
Whether you’re looking for a quick dessert fix, a charming holiday gift, or just a delightful snack to brighten your day, this chocolate peanut brittle recipe is sure to become a cherished addition to your culinary repertoire. Its irresistible combination of textures and flavors guarantees it won’t last long once you’ve made it!
Essential Ingredients for Perfect Chocolate Peanut Brittle
Crafting perfect microwave chocolate peanut brittle starts with understanding your ingredients. While the list is delightfully simple, each component plays a crucial role in achieving that signature crunchy, airy texture and rich, nutty, chocolatey flavor. Here’s a closer look at what you’ll need and why each element is important:
- Dry-Roasted Peanuts: This is where the “peanut” in peanut brittle truly shines! It is crucial to use unsalted, dry-roasted peanuts for this recipe. Dry roasting enhances the peanuts’ natural nutty flavor and aroma significantly, which raw peanuts simply cannot deliver. Avoid oil-roasted peanuts, as the extra oil can interfere with the brittle’s texture. While unsalted is preferred for precise salt control, I’ve successfully used lightly salted dry-roasted peanuts by slightly adjusting the recipe’s added salt.
- Granulated Sugar: The foundation of any brittle, granulated sugar is responsible for the candy’s core structure and sweetness. As it heats in the microwave, it melts and caramelizes, developing a beautiful golden color and a complex, caramel-like flavor that perfectly complements the peanuts. It also acts as the binder, holding all the ingredients together as the brittle cools and hardens into its irresistible form.
- Salt: A small but mighty ingredient! Just a pinch of salt is absolutely vital for balancing the intense sweetness provided by the sugar and corn syrup. It acts as a flavor enhancer, preventing the brittle from being overly saccharine and bringing out the true depth of the nutty essence from the peanuts and the richness of the chocolate.
- Light Corn Syrup: The secret weapon for a smooth, crystal-free brittle. Light corn syrup is a game-changer because it acts as an anti-crystallization agent. It prevents the sugar from forming grainy crystals when heated, ensuring your brittle remains wonderfully smooth, glossy, and non-gritty. This contributes significantly to that desirable melt-in-your-mouth quality and helps achieve the perfect, delicate snap.
- Unsalted Butter: While some traditional brittle recipes might call for margarine, I wholeheartedly recommend using high-quality unsalted butter for a richer, more nuanced flavor. Butter adds a luxurious depth and a silky mouthfeel that margarine simply can’t replicate. If you only have salted butter on hand, you can use it, but be sure to slightly reduce or omit the additional salt listed in the recipe to avoid over-salting your brittle.
- Pure Vanilla Extract: Don’t skimp on quality when it comes to vanilla! Pure vanilla extract adds a beautiful aromatic complexity and a warm, inviting fragrance that truly elevates the entire flavor profile of the brittle. I often use my own homemade vanilla extract for an extra special touch, but a good quality store-bought pure vanilla extract is perfectly fine. Always avoid imitation vanilla, as it can impart an artificial or chemical aftertaste.
- Baking Soda: This is arguably the most critical ingredient for achieving that signature light, airy, and truly “brittle” texture. When baking soda is rapidly stirred into the hot sugar mixture, it undergoes a chemical reaction, producing tiny carbon dioxide bubbles. These bubbles create thousands of microscopic air pockets throughout the molten candy. As the brittle cools and hardens, these air pockets become trapped, giving it its delicate, crisp, and easy-to-bite snap – hence the name “brittle”!
- Chocolate Chips: For the ultimate decadent finish! I love using a combination of semi-sweet chocolate chips and white chocolate chips to create both a rich flavor and an eye-catching swirled pattern. Semi-sweet chocolate offers a balanced sweetness that perfectly complements the nutty brittle, while white chocolate provides a beautiful visual contrast and a creamy touch. Dark chocolate chips are also an excellent option if you prefer a less sweet, more intense chocolate flavor, and milk chocolate chips work wonderfully for a sweeter, creamier profile. Feel free to experiment with your favorite type of chocolate to customize this treat!
How to Make Decadent Chocolate Peanut Brittle in Your Microwave
Making chocolate peanut brittle in the microwave is a surprisingly simple and straightforward process, allowing you to create this delightful candy with minimal fuss, mess, and specialized equipment. Follow these easy, step-by-step instructions to achieve perfect, crunchy results every time:
Essential Preparation: Before you begin any mixing or microwaving, ensure your workspace is fully prepared. Lightly grease a large baking sheet (approximately 13×9 inches) with non-stick cooking spray. This crucial step prevents the hot brittle from sticking and will make for incredibly easy removal and clean-up later. Also, make sure all your ingredients are measured out and ready to go – speed is key in brittle making!
1. Crafting the Perfect Peanut Brittle Base
- Combine Initial Ingredients: In a sturdy 1-quart microwave-safe bowl (I highly recommend using a glass bowl, as plastic can get excessively hot and potentially warp or leach chemicals), combine your dry-roasted peanuts, granulated sugar, salt, and light corn syrup. Give these ingredients a quick, thorough stir with a heat-resistant spoon or spatula to ensure they are well combined and uniformly mixed.
- First Microwave Interval: Securely cover the bowl with a microwave-safe lid (again, avoid plastic lids that may melt or deform under the intense heat). Place the covered bowl in the microwave and heat on high power for exactly 3 minutes. This initial heating phase begins the process of dissolving the sugar and gently warming the mixture.
- Stir and Continue Heating: Carefully remove the hot bowl from the microwave (use oven mitts!). Give the ingredients a thorough stir to redistribute the heat and ensure even cooking. Re-cover the bowl securely and return it to the microwave for another 3½ minutes on high power. This longer interval allows the sugar to fully dissolve and begin transforming into a golden, syrupy consistency.
- Incorporate Butter and Vanilla: Immediately after the second microwave cycle, remove the bowl and quickly stir in the unsalted butter and pure vanilla extract. Stir vigorously until both ingredients are fully incorporated and the butter has completely melted into the hot sugar mixture. The residual heat will ensure everything blends seamlessly, infusing the brittle with rich flavor.
- Final Microwave Burst: Cover the bowl for a third and final time, and microwave for precisely 2½ minutes. This last burst of intense heat is crucial for ensuring the sugar mixture reaches the perfect temperature for brittle – around 300°F (150°C) – without the need for a candy thermometer.
- Add Baking Soda and Pour: As soon as the microwave finishes, immediately remove the bowl and swiftly add the baking soda. Stir *very quickly* and vigorously with your heat-resistant spoon. You will instantly notice the mixture foaming up and becoming significantly lighter and airier. This foaming action is exactly what creates the brittle’s characteristic delicate texture! Once uniformly foamed, quickly pour the hot, aerated peanut brittle mixture directly onto your pre-greased baking sheet.
- Even Spreading: Using two forks (or the back of a greased spatula), work with utmost speed to spread the molten brittle into a thin, even layer across the entire prepared baking sheet. Aim for a consistent thickness, as this ensures even cooling and optimal crispness throughout your brittle.
Important: Know Your Microwave Power
Microwave wattages can vary significantly, and this directly impacts the necessary cooking times for candy making. The timing instructions provided in this recipe are precisely calibrated for a 1000-watt microwave. If your microwave has a different wattage (you can usually find this information clearly marked on the inside of the door or on the back of the appliance), you may need to adjust the cooking times accordingly. For lower wattage microwaves, you might need to add a bit more time to each interval, while for higher wattage models, slightly less time might be required. Always keep a close eye on your brittle during the final microwave intervals, as it can go from perfect to burnt very quickly.
2. The Decadent Chocolate Swirl
- Melt the Chocolate: Immediately after spreading the hot peanut brittle into its thin layer, generously sprinkle your chosen semi-sweet chocolate chips evenly over the entire hot surface. Let them sit undisturbed for just about 1 minute. The intense residual heat from the freshly made brittle will gently and perfectly melt the chocolate chips, preparing them for spreading without needing an extra melting step.
- Spread the Chocolate Layer: Once the chocolate chips are visibly soft and glossy, use a clean, offset spatula (or the back of a spoon) to carefully and gently spread the melted chocolate into a smooth, even layer over the brittle. Work quickly and delicately to avoid disturbing the brittle underneath, ensuring a seamless chocolate coating.
- Create the Swirl (Optional for Visual Appeal): For a visually stunning and elegant effect, sprinkle your white chocolate chips on top of the still-warm semi-sweet chocolate layer. Allow them to soften for about a minute, just as you did with the semi-sweet chips. Then, take a toothpick, a skewer, or a small knife and gently swirl the softened white chocolate into the semi-sweet chocolate to create a beautiful marbled or ribboned pattern. Remember, a light touch is absolutely key here – avoid overmixing, or the colors will blend entirely, and you’ll lose the distinct, eye-catching swirl effect.
- Cool and Harden Completely: Now for the hardest part – patience! Allow the chocolate peanut brittle to cool completely and harden at room temperature for approximately 30-45 minutes. It is crucial to resist the urge to touch or move it during this time, as it needs to set properly. Once fully cooled, the brittle will be firm, glossy, and wonderfully snappy.
- Break and Enjoy: Once the brittle is completely hardened, gently break it into irregular, bite-sized pieces. The satisfying snap as it breaks is part of the fun! Your decadent, homemade chocolate peanut brittle is now ready to be enjoyed! Serve immediately to eager recipients or store it properly for later indulgence.
Expert Tips for Brittle Perfection
Achieving perfect, crunchy, and delicious microwave chocolate peanut brittle is easy, but a few key pointers and insider tips can significantly elevate your results from good to absolutely fantastic. Keep these expert tips in mind for a truly successful batch every single time:
- Practice Mise en Place (Measure Everything First!): This is perhaps the most crucial tip for making any microwave candy, especially brittle. The cooking process is incredibly fast-paced and comes together quickly. Once you begin microwaving, you won’t have a single moment to spare for measuring ingredients. Have all your peanuts, sugar, salt, corn syrup, butter, vanilla, baking soda, and chocolate chips pre-measured and ready to go, laid out within arm’s reach, before you even turn on the microwave. This ensures smooth, stress-free transitions between steps and, most importantly, prevents the molten brittle from hardening prematurely before you’ve completed all the necessary additions and spreading.
- Choose the Right Microwave-Safe Bowl: A sturdy microwave-safe bowl with a tight-fitting, non-plastic lid is absolutely essential. Glass bowls are highly recommended over plastic alternatives because they distribute heat more evenly and won’t melt, warp, or potentially leach chemicals into your hot candy mixture under intense heat. The lid is critical for controlling the heat and preventing the mixture from burning or splattering inside your microwave.
- Ensure Your Baking Soda is Fresh: Baking soda is the magic ingredient responsible for the brittle’s signature light, airy, and crisp texture. If your baking soda is old or expired, it won’t react properly, resulting in a dense, hard, and chewy candy instead of the delicate brittle you’re aiming for. To quickly check its freshness, mix a teaspoon of baking soda with a bit of vinegar; it should fizz vigorously. Don’t be alarmed when the mixture foams up dramatically after adding baking soda – that’s a perfect sign it’s working exactly as intended!
- Stir Baking Soda Quickly but Efficiently: After adding the baking soda to the hot mixture, you need to stir it in very quickly to evenly distribute it and activate its leavening action across the entire batch. However, avoid overmixing. A few swift, thorough stirs are all that’s needed to ensure uniform lightness without deflating the newly formed air pockets, which are vital for the brittle’s texture.
- Master the Chocolate Swirl (Avoid Overmixing!): For a truly beautiful and distinct marbled effect with your white chocolate, gently swirl it into the semi-sweet chocolate layer using a toothpick or skewer. The key is a light, artistic touch. The goal is to create a captivating pattern, not to completely blend the colors. Too much mixing will result in a muddy, uniform chocolate layer, losing the elegant visual appeal of the swirl.
- Consider Temperature and Humidity: Brittle, like most sugar candies, is quite sensitive to moisture. For optimal crispness, it’s best to make and cool your brittle on a day with low humidity. If your kitchen is overly humid, the brittle may take longer to harden and might absorb moisture from the air, turning sticky and losing its coveted snap. If you live in a very humid climate, consider using a dehumidifier or reserving brittle making for drier days.
- Don’t Be Afraid to Scale Up: This microwave chocolate peanut brittle recipe is wonderfully adaptable for larger quantities. If you need more for gifting, a bake sale, or a large party, you can easily double or even triple the recipe. Just ensure you use a larger microwave-safe bowl to safely contain the foaming mixture, and consider dividing the ingredients into two separate batches for microwaving if your bowl isn’t large enough to prevent overflow.
Storing Your Delicious Chocolate Peanut Brittle
Proper storage is absolutely key to maintaining the irresistible crispness and freshness of your homemade chocolate peanut brittle. Here’s how to store it correctly to ensure it stays delicious for as long as possible:
- Room Temperature Storage: For immediate enjoyment and optimal texture, store leftover chocolate peanut brittle in an airtight container at cool room temperature. When stored correctly, it will remain wonderfully fresh, crunchy, and delicious for up to 1 week. It’s vitally important to avoid storing brittle in the refrigerator. The moisture and fluctuating temperatures inside a fridge tend to cause the brittle to absorb humidity, which makes it sticky, chewy, and can quickly degrade its characteristic snap.
- Freezing for Long-Term Freshness: If you’ve made a large batch and want to extend its shelf life, or simply want to prepare ahead for future occasions, chocolate peanut brittle freezes beautifully. First, ensure the brittle has completely cooled and hardened into its final form. Then, break it into individual pieces and carefully transfer them to an airtight, freezer-safe container. For best results and to prevent pieces from sticking together, separate layers of brittle with sheets of parchment paper. Freeze for up to 3 months. When you’re ready to enjoy, simply remove the desired amount from the freezer and allow it to come to room temperature for about 15-30 minutes before serving.
Frequently Asked Questions About Homemade Peanut Brittle
Baking soda is a foundational ingredient in peanut brittle for a very specific and fascinating reason: it creates that characteristic light, airy, and snappy texture. When baking soda is added to the incredibly hot sugar mixture, it undergoes a chemical reaction that produces carbon dioxide gas. This gas rapidly expands, creating thousands of tiny air pockets throughout the molten candy. As the brittle cools and hardens, these air pockets become trapped within the sugar matrix, resulting in that signature crisp, delicate, and easy-to-bite “brittle” consistency. Without baking soda, the candy would be much denser, harder, and more akin to a hard caramel or even rock candy, lacking the delightful snap that makes brittle so unique.
While both brittle and toffee are hard candies primarily made from sugar and butter, they are distinctly different in their preparation methods, resulting in very different flavors and textures. Peanut brittle recipes typically include corn syrup (to prevent crystallization) and a leavening agent like baking soda, which gives it its characteristic aerated, thinner, and extremely crisp texture. The flavor of brittle is usually sweeter and more intensely nutty. Toffee, on the other hand, is generally made without baking soda and often incorporates cream or milk, which results in a denser, richer, and typically chewier consistency. Toffee usually has a deep, buttery, caramel-like flavor, and is often enrobed in chocolate and topped with nuts, rather than having the nuts embedded throughout the candy itself. So, while both are delightful sweet treats, they offer unique culinary experiences!
There are a few common culprits if your chocolate-covered peanut brittle isn’t achieving that satisfying, crispy crunch. The most frequent reasons relate to either insufficient cooking temperature during the microwave process or exposure to excessive moisture. Firstly, it’s crucial that the peanut brittle mixture is cooked to a sufficiently high temperature in the microwave. If it doesn’t get hot enough, the sugar won’t properly caramelize and harden to a brittle state, leaving you with a soft, chewy, or gummy candy. The baking soda also won’t activate effectively to create the necessary air pockets. Secondly, moisture is the absolute enemy of brittle! High humidity in your kitchen during the cooling process, or improper storage, can cause the brittle to absorb moisture from the air. This will quickly turn it sticky and soft, completely compromising its texture. Always allow your brittle to cool and harden in a cool, very dry place. If your kitchen is typically humid, consider using a dehumidifier or choosing a less humid day for your candy making. Also, double-check that your baking soda is fresh and that your microwave wattage is properly accounted for according to the recipe’s instructions.
Absolutely! While classic peanut brittle is undeniably delicious, this recipe is incredibly versatile and lends itself beautifully to customization. You can easily substitute peanuts with other dry-roasted nuts like pecans, almonds, cashews, or even a delightful mix of your favorite nuts. Just ensure they are dry-roasted (not raw or oil-roasted) to achieve the best flavor and texture in the brittle. You could also experiment with adding a sprinkle of sea salt flakes over the chocolate layer for a gourmet touch, or a pinch of cinnamon or chili powder to the brittle base for an unexpected twist. The cooking times and general method should remain largely the same, making it an easy way to customize your homemade brittle to your liking.
More Delightful Sweet Treats to Explore
If you loved making this easy microwave chocolate peanut brittle, you’re in for a treat! Discover more of our favorite homemade candies and desserts perfect for satisfying your sweet tooth or sharing with loved ones. These recipes are designed to be approachable and delicious, just like our brittle:
- Easy Candied Pecans: A simple yet incredibly addictive snack that’s perfect for salads, desserts, or just delightful munching any time of day.
- Cardamom Caramel Candies: Soft, wonderfully chewy caramels infused with exotic and aromatic cardamom for a truly unique and sophisticated flavor profile.
- Chocolate Caramel Cups: Decadent, bite-sized treats combining rich, smooth chocolate with luscious, creamy dulce de leche for a heavenly combination.
- Old-Fashioned Divinity Recipe: A classic, airy, melt-in-your-mouth nougat-like candy that’s surprisingly easy to master and perfect for holiday platters.
Chocolate Peanut Brittle
Shinee Davaakhuu
5 minutes
10 minutes
45 minutes
1 hour
12
servings
1 lb brittle
Comment
Print Recipe
Ingredients
- 1 cup (125 g) dry-roasted peanuts
- 1 cup (200 g) granulated sugar
- 1/8 teaspoon salt
- ½ cup (150 g) light corn syrup
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (50 g) white chocolate chips
Instructions
- Before you begin, identify your microwave’s wattage (typically found on the inside of the door or back). The times provided are for a 1000-watt microwave.
- Measure and prepare all ingredients, and grease a baking sheet with non-stick spray.
- In a 1-quart microwave-safe glass bowl with a lid, combine peanuts, sugar, salt, and corn syrup.
- Cover the bowl and microwave the mixture for 3 minutes. (TIP: Covering is essential to prevent burning.) Remove and stir well.
- Cover again and microwave for another 3.5 minutes. Remove and stir in the unsalted butter and vanilla extract until fully combined.
- Cover and microwave for a final 2.5 minutes. Immediately remove and add the baking soda. Stir very quickly and vigorously as the mixture foams.
- Pour the foamy mixture onto the prepared baking sheet. Using two forks, spread it out into a thin, even layer.
- Immediately sprinkle semi-sweet chocolate chips over the hot brittle and let stand for 1 minute to melt. Then, use a spatula to spread it into an even layer.
- For a swirled look, sprinkle white chocolate chips on top and let them stand for a minute until softened. Using a toothpick, gently swirl the white chocolate into the semi-sweet chocolate layer. Avoid overmixing.
- Allow the brittle to cool and harden completely at room temperature for 30-45 minutes. Break into pieces and enjoy!
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Storing Tips:
– Store leftover chocolate peanut brittle in an airtight container at room temperature for up to 1 week. Avoid the fridge, as moisture can make it sticky.
– To freeze, allow the brittle to fully cool. Transfer to an airtight container, separating layers with parchment paper. Freeze for up to 3 months.
Nutrition
1.25 oz
251kcal
36g
4g
11g
33g
180mg
Dessert, Snack
American
Did you make this?
Leave a rating and your feedback. Thank you!
This recipe was originally published on November 8th, 2016, and has been thoroughly updated to provide even more comprehensive instructions, expert tips, and helpful insights for perfect results every time.