Microwave Soynut Brittle
Craving a quick and irresistible sweet treat? This Microwave Soynut Brittle delivers all the crunchy, nutty satisfaction of traditional brittle with a unique twist—and it’s ready in just 20 minutes! Featuring roasted, unsalted soynuts as the star ingredient, this recipe offers a delightful alternative to classic peanut brittle, making it perfect for those with peanut allergies or anyone looking for a fun variation. With pantry staples like granulated sugar, light corn syrup, and vanilla extract, this melt-in-your-mouth brittle comes together effortlessly in the microwave, eliminating the need for a candy thermometer. The addition of baking soda creates an airy, crumbly texture, while a quick prep and no-fuss cleanup make this an ideal recipe for gifting or indulging during the holidays. Whether broken into shards for snacking or wrapped up for loved ones, this microwave soynut brittle is a sweet and savory treat you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 2 tablespoons unsalted butter
- 0.25 teaspoon salt
- 1 cup soynuts (roasted and unsalted)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
Prepare a baking sheet by lining it with parchment paper or greasing it lightly with butter or nonstick spray. Set aside.
In a large microwave-safe bowl, combine the granulated sugar and light corn syrup. Stir until evenly mixed.
Microwave the sugar and corn syrup mixture on high for 4 minutes. The mixture will become hot and start to bubble.
Carefully remove the bowl from the microwave using oven mitts and stir in the butter and salt until melted and fully incorporated.
Add the soynuts to the mixture and stir well to coat them evenly.
Return the bowl to the microwave and cook on high for another 3 to 4 minutes, or until the mixture turns a light golden caramel color.
Carefully remove the bowl again and quickly stir in the baking soda and vanilla extract. The mixture will foam up—this is normal and creates the brittle's airy texture.
Immediately pour the foamy mixture onto the prepared baking sheet, spreading it out into an even layer with a spatula.
Let the brittle cool completely at room temperature, about 30 minutes, until it hardens.
Once hardened, break the brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 37.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
