Instructions

• Read the entire recipe before beginning and gather tools: a microwave-safe bowl at least 2 quarts, a spatula, a baking sheet lined with parchment paper, and a hot mitt. Note your microwave wattage—if it differs significantly from 1100 W, you may need to adjust cooking times slightly.
• Line a baking sheet with parchment paper and set it aside.
• In the large microwave-safe bowl, combine 1 cup granulated sugar and ½ cup light corn syrup. Stir briefly to mix.
• Microwave the sugar–corn syrup mixture on high for 4 minutes. Use a hot mitt to remove the bowl (mixture will be very hot), and stir thoroughly.
• Stir in 1 cup peanuts so they are evenly distributed in the hot sugar mixture.
• Return the bowl to the microwave and cook on high for 3½ minutes. Remove with a hot mitt.
• Stir in 1 teaspoon unsalted butter until melted and incorporated.
• Stir in 2 teaspoons vanilla extract. Be careful—adding vanilla may cause bubbling and splattering; stand back and stir gently.
• Microwave the mixture on high for 1½ minutes. Remove carefully with a hot mitt.
• Immediately stir in 1 teaspoon baking soda until evenly distributed; the mixture will foam and become lighter in color.
• Quickly turn the foamy mixture out onto the prepared parchment and spread it into a thin layer about ½ inch thick (or to your desired thickness) using a spatula. Work quickly before it sets.
• Wait about 1 minute for the surface to firm slightly, then evenly sprinkle 1½ cups semi-sweet chocolate chips over the brittle.
• Wait 1–2 minutes for the chips to soften and melt, then use a spatula or knife to smooth the chocolate into an even layer.
• Let the brittle and chocolate set at room temperature for at least 2 hours until fully firm. Once set, break or cut into pieces.
• Store the brittle in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.