Get ready to transform your kitchen into a gourmet candy haven with the most addictive treat you'll ever make! This Chocolate Covered Microwave Peanut Brittle is not just a recipe; it's a quick, foolproof dessert that will have your friends and family begging for more. Imagine creating a professional-looking confection in just 15 minutes, with minimal effort and maximum deliciousness. Whether you're a novice cook or a seasoned baker, this recipe promises to deliver a perfect balance of sweet, nutty, and chocolatey goodness that will make you feel like a true dessert master.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup sugar
- 1/2 cup corn syrup
- 1 cup peanuts
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Prepare a large microwave-safe glass dish by lining it with parchment paper or a silicone baking mat. Ensure the surface is flat and even.
- In a large microwave-safe bowl, combine sugar and corn syrup. Mix thoroughly until well blended.
- Add peanuts to the sugar mixture and stir to coat evenly.
- Microwave the sugar and peanut mixture on high power for 4 minutes, stopping to stir every 1-2 minutes to ensure even heating.
- Carefully remove the bowl using oven mitts, as the mixture will be extremely hot. Add butter and stir quickly to incorporate.
- Return the mixture to the microwave and cook for an additional 1-2 minutes until the mixture turns a golden amber color.
- Immediately remove from microwave and quickly stir in vanilla extract.
- Sprinkle baking soda over the hot mixture and stir vigorously. The mixture will foam and become lighter in color.
- Quickly pour the hot brittle onto the prepared parchment-lined dish, spreading it thin with a spatula.
- Allow the brittle to cool completely at room temperature for about 10-15 minutes until hardened.
- Melt chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth.
- Break the cooled brittle into irregular pieces.
- Dip each piece of brittle into melted chocolate, using a fork to help coat evenly.
- Place chocolate-covered brittle pieces on a parchment-lined baking sheet.
- Refrigerate for 10-15 minutes to set the chocolate completely.
- Store chocolate-covered peanut brittle in an airtight container at room temperature for up to one week.
Tips
- Use a large, microwave-safe glass bowl to ensure even heating and prevent overflow.
- Always use oven mitts when handling the hot sugar mixture to prevent burns.
- Stir the sugar and peanut mixture frequently during microwaving to prevent burning.
- Work quickly when adding baking soda, as the foaming happens fast and creates that signature light, airy texture.
- For even chocolate coating, use a fork to dip brittle pieces and tap off excess chocolate.
- If the chocolate is too thick, add a teaspoon of coconut oil to create a smoother, more fluid coating.
- Use a candy thermometer if you want extra precision, though this method works perfectly without one.
- Store in an airtight container to maintain crispness and prevent moisture absorption.
- For variations, try different nuts like almonds or cashews, or use dark chocolate instead of milk chocolate.
- Let the brittle cool completely before breaking and coating to ensure the best texture and appearance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 5mg
