Averie Cooks

-1 This is a fast moving recipe. Read the recipe at least twice, in entirety, before beginning. Have everything ready and in place before beginning. Use caution at all stages of recipe, including using a truly microwave-safe microwave-bowl and a trustworthy hot mitt. My microwave is an 1100-watt microwave; if yours is a significantly different wattage, you may need to reduce or extend cooking times slightly.
-1 Line a baking sheet with parchment paper; set aside.
-1 To a large microwave-safe bowl (at least 2 quarts because mixture bubbles up considerably) , add the sugar and corn syrup. Cook on high power for 4 minutes.
-1 Remove bowl from microwave and stir the mixture. Stir in the peanuts.
-1 Return bowl to microwave and cook on high power for 3 1/2 minutes.
-1 Remove bowl from microwave and stir in the butter.
-1 Stir in the vanilla. Use caution; this will cause the mixture to bubble up.
-1 Return bowl to microwave and cook on high power for 1 1/2 minutes.
-1 Remove bowl from microwave and stir in the baking soda until evenly distributed and mixture is light in color. Use caution; this will cause the mixture to bubble up and foam.
-1 Turn mixture out onto parchment, spreading in a thin layer about 1/2-inch thick, or to desired thickness.
-1 Wait about 1 minute, just so it’s very slightly firmed up, and evenly sprinkle the chocolate chips over the brittle.
-1 Wait 1 to 2 minutes, or until chips have softened and melted, and with a spatula or knife, smooth out the chocolate.
-1 Allow brittle and chocolate to set up at room temperature for at least 2 hours before breaking or cutting into pieces.
-1 Brittle will keep airtight at room temperature for at least 2 weeks, or in the refrigerator for at least 1 month, likely much longer. I store mine in the fridge.
-1 Recipe adapted from Allrecipes