Peanut Brittle


  • 1 cup sugar
  • ½ cup white corn syrup
  • 1 cup roasted peanuts
  • 1 tsp butter
  • 1 tsp vanilla
  • 1 tsp baking soda

Special Equipment

  • microwave
  • 1-½ qt microwave-safe casserole dish
  • wax paper
  • cookie sheet


NOTE: Every microwave is different so be sure to monitor your peanut brittle closely so it doesn't burn.
  1. In 1-1/2 qt casserole stir together sugar and corn syrup
  2. Microwave on high for 4:30 minutes
  3. Stir in peanuts and microwave on high for 4 minutes
  4. Add butter and vanilla to the syrup and microwave on high for 2:15 minutes
  5. Add baking soda and only stir until light and foamy
  6. Pour mixture onto lightly greased cookie sheet and spread quickly
  7. Let cool for 1 hour.  When cool, break into pieces and store in an air-tight container for up to 2 weeks


  1. Add peanuts, sugar and corn syrup to a saucepan
  2. Cook on medium heat until the sugar dissolves
  3. Cook on high (constantly stirring) until temperature reaches 295 degrees then turn off stove
  4. Quickly stir in butter, vanilla and baking soda
  5. Pour out on a cookie sheet lined with parchment paper and spread out immediately
  6. Allow to cool for about an hour then break into pieces