Quick & easy peanut brittle. No more cooking & stirring on the stove, just pop in the microwave! Cuts the time in half and comes out perfect every time!
Generously grease cookie sheets with butter and set aside.
Combine sugar and corn syrup in a microwave-safe bowl and cook in the microwave (based on 1000 watt) on high for 3-½ minutes. Carefully remove the bowl from the microwave.
Stir in peanuts using a silicone spatula or wooden spoon. Place back in microwave and cook on high for 2-½ minutes.
Remove from the microwave and stir in butter and vanilla extract. Return to the microwave, and cook on high, again for 1:40 minutes. Candy should register 300 degrees on a digital or candy thermometer. (Once you know how your microwave cooks you will not need to use a candy thermometer but can rely on the time.)
Blend in baking soda and stir until light and foamy (happens quickly) and pour immediately onto the prepared baking sheet, spreading quickly with a silicone spatula to thin out.
Set on wire rack to cool. Once cool, remove from the cooking sheet and break into pieces. (see options for hot to break in the post above)
This recipe will make 1 pound. Store in an airtight container for up to 3 weeks.
Notes
WARNING: This mixture gets very hot and can burn you very badly as it sticks to the skin when melted. Be very careful!See recipe tips in the post above for making the best and easiest peanut brittle.