Microwave Nut Brittle Recipe (2024)

Warm the baking sheet in the oven while microwaving the mixture and pull it out as close to pouring time as possible. The brittle firms up very quickly and this will buy you a few precious seconds of spreading time.

This is a good recipe. After reading a review about sticky brittle that didn’t really get hardened properly, I decided to get a temp on mine before spreading out on the pan. I had an old candy thermometer in my cupboard which I found to be agonizingly slow at giving a reading, then I realized I had a better tool: I found that my Thermapen instant thermometer was useful in determining that 300 degree stage. Next time I make this I would increase the nuts a bit. Maybe by a half a cup.

I was surprised to be using the microwave this way, but the results are first-class. It made me go out and buy McGee's book Keys to Good Cooking, which is filled with knowledge and even wisdom.

I’ve been making peanut brittle for years. It’s crucial to monitor the temperature, especially for gift giving. The sweet spot is so narrow, less than 295 the brittle sticks to your teeth, a bit more than 300 it’s almost burnt. Candy making, like baking is an exact science.

My batch did not get brittle— obviously didn’t microwave it long enough, but “light golden brown” is subjective. Did 3 5-min intervals plus 4 1-min intervals. Next time I’ll follow a traditional recipe and use a candy thermometer...

I tried this but ended up saving it by breaking up the cooled brittle and cooking it on the stove to the desired temp, so for me it didn't work as written. When cool my brittle did in fact break, but it was sticky. Not something I'd feel good giving away. I respect Mr. McGee, but the directions here are thin. Sugar work really requires a candy thermometer which I have learned the hard way. I think if you are an experienced candy maker, you might know when it looked right, but I didn't.

I can make sugar and nuts into brittle a lot faster with my induction burner and a candy thermometer. Seems curious to use a microwave, but it’s interesting.

This didn't work for me. Brittle snapped but was too chewy which means I didn't get my sugar temp high enough. "Light, golden brown" is too vague. I should have used a thermometer.

I agree the instructions are lacking. On the basis of comments here I did it on the stovetop with my candy thermometer. It look awhile to get to 300 and anything beyond that was clear it would burn quickly I used a 12x9 pan and wish I’d used a larger pan.

This brittle recipe is great w/large nuts that can take lengthy heating—e.g., cashews & peanuts. Pecans, otoh, burn before the mix reaches the proper temperature. Most stovetop brittle recipes have one mixing the nuts in at the end, tricky because the syrup cools too quickly. I tried pouring the syrup over nuts spread on a hot baking sheet, messy & uneven results. Best—mixing nuts in when syrup is just a degree or two short of done, zap another minute or so, pour onto heated baking sheet.

The taste was good but it was more like peanut taffy, not crisp at all. I did 4 - 5 minutes cycles and then a 2 minute cycle but still not good enough. I will try a regular stove top recipe next time.

This recipe makes perfect brittle, provided you use a thermometer. I followed the directions exactly. Three times in the microwave for 5 minutes each time, then three one-minute sessions, using a "gun" thermometer each time it came out of the microwave until it reached 300 deg. F. (It actually finished at 304 deg after the 3rd one-minute session).From the comments I knew to use a hot sheet pan. I used pumpkin seeds.

Mine was an utter fail, and I’m guessing from others’ comments that I didn’t get the temperature high enough. It was nearly boiling over in the microwave, but I ended up with a bendy, sticky mess that absolutely does not break and will not peel off the foil, either :(

I agree the instructions are lacking. On the basis of comments here I did it on the stovetop with my candy thermometer. It look awhile to get to 300 and anything beyond that was clear it would burn quickly I used a 12x9 pan and wish I’d used a larger pan.

Made a half batch so that may be why after first round, temp was 167 and in the midst of round 2, I smelled burnt sugar. Pulled it out, bubbling furiously and 395 was on the insta read. I didn’t want to waste it so added the extract and baking soda, and spread fast. The tip to warm the baking sheet is a good one-too bad I didn’t use it. Spread to nut thinness and let cool. Result; perfect snap, crunch, never sticky, tasted like slightly burnt popcorn so still enjoyable! Seasoned nuts w/cayenne.

This didn't work for me. Brittle snapped but was too chewy which means I didn't get my sugar temp high enough. "Light, golden brown" is too vague. I should have used a thermometer.

I’ve been making peanut brittle for years. It’s crucial to monitor the temperature, especially for gift giving. The sweet spot is so narrow, less than 295 the brittle sticks to your teeth, a bit more than 300 it’s almost burnt. Candy making, like baking is an exact science.

I can make sugar and nuts into brittle a lot faster with my induction burner and a candy thermometer. Seems curious to use a microwave, but it’s interesting.

This is a good recipe. After reading a review about sticky brittle that didn’t really get hardened properly, I decided to get a temp on mine before spreading out on the pan. I had an old candy thermometer in my cupboard which I found to be agonizingly slow at giving a reading, then I realized I had a better tool: I found that my Thermapen instant thermometer was useful in determining that 300 degree stage. Next time I make this I would increase the nuts a bit. Maybe by a half a cup.

I tried this but ended up saving it by breaking up the cooled brittle and cooking it on the stove to the desired temp, so for me it didn't work as written. When cool my brittle did in fact break, but it was sticky. Not something I'd feel good giving away. I respect Mr. McGee, but the directions here are thin. Sugar work really requires a candy thermometer which I have learned the hard way. I think if you are an experienced candy maker, you might know when it looked right, but I didn't.

Warm the baking sheet in the oven while microwaving the mixture and pull it out as close to pouring time as possible. The brittle firms up very quickly and this will buy you a few precious seconds of spreading time.

My batch did not get brittle— obviously didn’t microwave it long enough, but “light golden brown” is subjective. Did 3 5-min intervals plus 4 1-min intervals. Next time I’ll follow a traditional recipe and use a candy thermometer...

I was surprised to be using the microwave this way, but the results are first-class. It made me go out and buy McGee's book Keys to Good Cooking, which is filled with knowledge and even wisdom.