Chocolate Peanut Brittle is loaded with crunchy peanuts and rich cocoa powder for a delicious twist on a classic nostalgic candy. Easy recipe you can make in the microwave in about 8 minutes with simple ingredients -- and no candy thermometer!
Be sure to try Microwave Peanut Brittle, Candied Walnuts, and Peanut Butter Fudge next!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
Jump to:
You’re going to love this
- Chocolate. Peanut. Brittle. If you love chocolate and you love old-fashioned peanut brittle, you'll go crazy for this!
- Fast and easy candy recipe. You're about 8 minutes away from a fresh batch of homemade peanut brittle!
- No special equipment. You don’t need any fancy equipment or a candy thermometer, but I do highly recommend a 4-cup glass measuring cup with a handle.
- Delicious Christmas treat. Makes a great addition to your Christmas goodie tray and Christmas gift for any peanut lover.
- Chocolate chocolate peanut brittle. Fellow chocoholics, dip it in dark or white chocolate!
Ingredients
This upgraded rendition of good old fashioned peanut brittle uses simple ingredients you can find in any grocery store.
Corn syrup. Corn syrup is different from high fructose corn syrup. Corn syrup is sugar that has been extracted from corn and processed into liquid form. HFCS goes through a whole chemical process.
Raw peanuts. Raw peanuts with the skins on add more peanutty flavor to the brittle. You can also use cocktail peanuts or any kind of nut.
Baking soda. Baking soda causes tiny bubbles to form in the candy, making it easy to break and bite into. You know… brittle.
Cocoa powder. Dark cocoa powder adds deep, dark chocolate flavor. You can also use regular cocoa powder.
Sea salt. A sprinkle of sea salt enhances the flavor of the raw peanuts and chocolate brittle.
Pyrex 4-up measuring cup. Not an ingredient, but a vital piece of equipment for making this peanut brittle recipe. You can use a microwave-safe bowl, but it gets hot. The 4-cup Pyrex is large enough for one batch, and the handle stays cool so it's easy to carry back and forth.
Variations
Traditional Peanut Brittle. Looking for a fast and easy classic peanut brittle recipe? Get my easy recipe for 7 ½ Minute Microwave Peanut Brittle here!
Spicy Peanut Brittle. If you love sweet and spicy, kick up your peanut brittle with warm and hot spices. Try this recipe for Spicy Sesame Ginger Peanut Brittle.
Chocolate dipped peanut brittle. Melt ¾ cup white, dark, or semi-sweet chocolate chips with ¾ teaspoon shortening or oil in a small bowl in the microwave until smooth. Dip pieces of cooled chocolate peanut brittle into the melted chocolate -- or drizzle it on top or spread a thin layer of chocolate on top of the brittle. Give it a festive finishing touch with sugars, dragees, jimmies, or sprinkles.
Step-by-Step Instructions
Step 1: Stir sugar and corn syrup together in a microwave-safe bowl or 4+ cup Pyrex cup. You MUST stir these together, or it will burn.
Microwave on high for 4 minutes.
Step 2: Stir in the raw peanuts and microwave on high for 3 ½ minutes.
Stir in the butter and vanilla extract. Careful, it will bubble a bit when you add the vanilla. If the mixture is not golden brown, microwave for up to 1 ½ more minutes, or until it begins to turn color.
Step 3: If the mixture has started to turn golden brown, stir in the baking soda and cocoa powder until completely combined. The cocoa mixture will get really foamy.
Step 4: Pour the mixture onto a baking sheet pan lined with parchment paper or foil that’s been buttered or sprayed with non-stick cooking spray.
Spread in an even layer to your desired thickness. Sprinkle sea salt on top.
Cool on the cookie sheet for about 30 minutes. Break the brittle into small pieces.
Expert Tips
- Stirring is not optional. You HAVE to stir it in between the steps. If you don’t, it will burn.
- Please be careful. There may be moments when things may sputter a bit.
- Stay close to your microwave. Use your eyes and nose to watch that the mixture doesn't turn too dark and that the nuts don't burn.
- Your microwave may yield different results. My microwave is fairly new and 1000 watts and consistently makes the perfect peanut brittle in 7 ½ minutes. My old microwave needed an extra 1 ½ minutes. So, unfortunately, these times don't translate exactly across all microwaves. Keep an eye on it so it doesn't burn.
- Pyrex 4-cup measuring cup. I highly recommend using a 4-cup measuring cup. The handle on mine stays cool the whole time, which makes it super easy.
- Clean-up. Your bowl and spoons will have hardened candy on them after you’re done. Soaking them in hot water and walking away is the best way to deal with this. For really stuck-on candy, add water to the bowl and bring it to a boil in the microwave to loosen it up.
FAQs
You can make peanut brittle up to a couple of months in advance. Keep it stored at room temperature in an air-tight container or zip-top bag to keep it fresh.
Yes, it can. Just place it in an airtight container or storage bag and freeze it for up to 3 months.
Peanut brittle can be sticky if it wasn't cooked for long enough. If your peanut brittle started out crunchy then became sticky after sitting out, it’s probably due to humidity. Put it back into an airtight container, and it should return to being nice and crunchy again.
Peanut brittle that never hardens up is a result of the sugar mixture not being cooked long enough. If you’re making microwave peanut brittle, try adding a little more time to your cooking time.
Peanut brittle that is too hard has usually been overcooked. It could be from too much time in the microwave or higher wattage of your microwave. Try adjusting the times down.
💌Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Chocolate Peanut Brittle (Microwave Recipe)
Ingredients
- 1 cup sugar
- ½ cup corn syrup
- 1 ½ cups raw Spanish peanuts
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ cup cocoa powder
- sea salt
Instructions
- Line a baking sheet with parchment paper or foil that’s been buttered or sprayed with non-stick cooking spray.
- Stir the sugar and corn syrup together in a microwave safe bowl. You MUST stir these together or it will burn. Microwave on high for 4 minutes.
- Stir in the raw peanuts and microwave on high for 3 ½ minutes. Stir in the butter and vanilla. Careful, it will bubble a bit when you add the vanilla.
- If the mixture has not yet started to turn golden brown, microwave for up to 1 ½ more minutes, or until it begins to turn color.
- If the mixture has started to turn golden brown, stir in the baking soda and cocoa powder. It will get really foamy.
- Pour the chocolate peanut brittle mixture onto the baking sheet and spread to your desired thickness. If desired, sprinkle with sea salt.
- Once the peanut brittle has cooled, break it into small pieces.
Video
Notes
- Stay close to your microwave. Use your eyes and nose to watch that the mixture doesn't turn too dark and that the nuts don't burn.
- Your microwave may yield different results. My microwave is fairly new and 1000 watts and consistently makes the perfect peanut brittle in 7 ½ minutes. My old microwave needed an extra 1 ½ minutes. So, unfortunately, these times don't translate exactly across all microwaves. Keep an eye on it so it doesn't burn.
- Pyrex 4-cup measuring cup. I highly recommend making microwave peanut brittle in a 4-cup measuring cup. The handle on mine stays cool the whole time, which makes it super easy.
Leave a Reply