- 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
Baking Sheet
Wooden Spoon
Mixing Bowl
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 granulated sugar and light 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 ½ minutes.Remove bowl from microwave and stir in the unsalted butter.Stir in the vanilla extract. Use caution; this will cause the mixture to bubble up.Return bowl to microwave and cook on high power for 1 ½ 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 ½-inch thick, or to desired thickness.Wait about 1 minute, just so it’s very slightly firmed up, and evenly sprinkle the semi-sweet 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.
- Tip 1: Store your brittle in an airtight container at room temperature. It stays fresh for up to two weeks!
- Tip 2: You can freeze the brittle for longer storage. Just ensure it’s well-wrapped to prevent freezer burn.
- Tip 3: This brittle pairs wonderfully with coffee or tea, making it a great afternoon snack.
- Tip 4: Experiment with adding chopped dried fruits or different nuts to personalize your brittle!
- Tip 5: Create gift packages with your brittle, perhaps including a note or recipe card for a personal touch.
