After cutting 2 minutes total from cooking time, I get very good brittle EXCEPT just after pouring (I use a cookie sheet covered with parchment, never sticks) little areas of bubbling reddish brown appear. Almost looks like a bunch of miniature volcanoes.

These spots do not crystalize, remaining soft but not sticky. These places taste a bit salty. I have tried less baking soda, different peanuts, slightly shorter and slightly longer cook times, I have also tried a buttered cookie sheet warmed in the oven.

Nothing seems to eliminate these pesky lava-like spots. I never got them in my stove-top brittle. Suggestions, anyone?

IMPORTANT... I use a 4 cup Pyrex Measuring cup and a sturdy butter knife.. ONLY NOW.... First time I used the Measuring cup, wooden spoon to stir, and silicone spatula... BIG MISTAKE.. CLEANUP NIGHTMARE.... SO MUCH EASIER cleanup with just the cup, and the butter knife... FYI......

I got this recipe from a coworker.. I double the peanut amount... Remember this is based on a 1000 Watt Microwave.. My new one is 1300 watts, so I have to adjust to power level 7, or it is burnt... BEST RECIPE EVER !!!

I have not tried this yet, but certainly will in a few days. I use to make candy at a candy store. We used tinfoil greased with butter and Rubber gloves greased with butter to spread the brittle..helps to get it as thin as you want.

I haven't tried this yet, and would like to ask something. Does it make a mess in microwave, and does it spit and pop? I love p-nut brittle and have always made it on the stove top.Maybe I am a little uneasy about making it in microwave. Any suggestions? thanks.

I use this recipe and it is full proof, i don't use salt and I nuke it for 6 minutes on 80% then add butter and vanilla, nuke for 2 minutes more on 80%, remove from microwave and add baking soda,stir and pour onto silicone mat and roll with rolling pin to desired thinness, let cool and break apart, everyone loves it, i make it for our church bake sales, it sells very fast.

use a buttered spatula to spread.......works wonderful!

Oh, and if you put your buttered baking sheet into a warm oven (200°F) while you're brittle is cooking, it'll be easier to spread... the brittle won't harden as fast on the warm sheet.

Been making this recipe for over 25 years. Made an error with the baking soda first time. My friend that gave me the recipe was angry when my batch turned out better than hers. :-) The error was my using the orange Tupperware measuring spoons as they measured in rounded AND half measures. I grabbed the teaspoon and a half and was over-all more airy. I also put my vanilla in at the same time as the butter. The baking soda goes in last by itself. I work very quickly once the soda is in and pour immediately onto the buttered cookie sheet. I DO NOT SPREAD as that takes the air out of the finished product. Try it and see what you think. I think you will like it much better! SB.
PS. This is the original recipe and all measurements and ingredients are correct! Only the time may vary according to your individual microwave. Over the years I had to lessen the time due to having a carrousel . It would cook hotter and quicker! GOOD LUCK!!

This recipe is so easy and tastes just as good, if not better, than any stove top peanut brittle I've had. I was stressing over my first attempt at peanut brittle but, when I found this recipe for the microwave, I was so relieved. Even more so when I tasted it! It's delicious and every bit as easy as it sounds! After reading the reviews, I did reduce the first part of the cooking time to 6 minutes and it came out perfectly.

It would have been beneficial to know the wattage of the microwave where the brittle came out perfect after 10 minutes. I also had to cut my cooking time down to 6 minutes and probably could have stopped at 5.5 min. Everything else was great. Waiting for it to cool so we can eat it!

Hilarious! The name needs to be changed from 10 Minute Never Fail Peanut Brittle to 8 Minute Never Fail Peanut Brittle... but mine was more like 7 minutes. (6 minutes for the first 4 ingredients then just one minute after the butter). I have a 1200 watt microwave so I could smell when it was done!

Hi all. I've been using my microwave for brittle for more than 20 years with great success. Newbies should depend on their nose and eyes when first trying this! The syrup will begin to darken, and the peanuts will become very fragrant. Don't go by the timer or you'll likely burn it! Also, heat a buttered cookie sheet in the oven while you cook the brittle in the microwave. When it's ready, pop the pan from the oven to the stovetop and while it's hot, pour the candy mixture onto it. Don't spread it. Don't mess with it. Leave it alone! Walk Away! The candy will spread itself over the hot pan and still contain those little bubbles that make it light, airy, and crunchy. You'll be delighted!

I have made this for about 15 years, however I only cook mine for 6 minutes (stir after 4 minutes). I then add the salt, butter and vanilla and cook for 2 more minutes. It is impossible to spread. I just pour it onto a buttered cookie sheet and let it harden.

How easy is this? I am in awe. Yes to the 6 min/2min cook time. If you don't have raw peanuts, throw your spanish peanuts into the brew after 3. It's fun when you add the vanilla and the baking soda and the whole thing puffs up and goes caramel color and makes the whoosh sound! Proof that candy making is chemistry. It can be hard to spread thin but even if you don't get it microscopically thin it will taste good.