I am truly a fool for giving out a recipe like this for free, when I should be raking in royalties from the American Dental Association instead. Consider this fair warning: don’t even think about making peanut brittle if you’ve personally funded the college educations of two of your orthodontist’s kids, okay?
That said, peanut brittle is actually very simple to make, and the first time I tried my hand at it, I was surprised by how nicely it came out. Plus, it’s shiny and pretty, and would make a nice, homey gift wrapped up in a festive tin.
Two things will ensure your success in making brittle. First, make sure you have an accurate candy thermometer at your disposal. Second, measure out all of your ingredients beforehand, mise en place, as you won’t have time to fuss with them as you cook.
Other than that, this recipe is extremely versatile and pretty much foolproof, so feel free to have fun with it! Those of you with peanut allergies (or loved ones with peanut allergies), can substitute slivered almonds for the peanuts. Or you could substitute some of the corn syrup for maple syrup, exchange the peanuts for walnuts, and make maple walnut brittle. The possibilities are endless!
- 1 c sugar
- ½ c light corn syrup
- ¼ c water
- 1 tsp vanilla or molasses
- ½ tsp salt
- 2 c unsalted peanuts
- 2 tbsp vegan butter, melted
- 1 tsp baking soda
- candy thermometer
- Turn your oven up to 300° and place a greased jellyroll pan on the bottom rack while you prepare the brittle. Turn the oven off when the pan is hot to the touch; this will allow the brittle to spread nicely.
- In a medium saucepan, combine sugar, corn syrup, salt, and water.
- Bring to a boil, stirring to combine.
- Once sugar has dissolved, stir in peanuts.
- Stir until mixture reaches hard crack stage (300-310° F; a drop of it in a cup of ice water will be brittle and break easily, without bending).
- Turn off heat, stir in margarine and soda, and pour onto prepared pan.
- Gently tilt pan from side to side until candy has spread to desired thinness.
- Allow to cool completely.
- Break into pieces.
8 comments
Shannon says:
Dec 18, 2013
I love peanut brittle. It’s one of my favorite things to make for folks. Mine has a tiny bit more vanilla and a wee bit less peanuts than yours.
I also love making it with hazelnuts and drizzling it with chocolate. Super shmancy.
claryn says:
Dec 18, 2013
Yes!! Great idea, Shannon
Christine (The Raw Project) says:
Dec 19, 2013
What a great recipe for gifting, thanks!
Marguerite A says:
Dec 22, 2013
In line one of the ingrediant list , you call for 2 cups of peanuts and then in line 7 you call for 2 cups of salted peanuts. Is this an error?
claryn says:
Dec 22, 2013
Yep
Sorry, Marguerite! I’ve fixed the error.
Gina says:
Jun 26, 2014
How about a fudge recipe? Looks delish by I’m allergic to peanuts
Lorraine says:
Oct 19, 2014
I’m late to the party as usual, but Hell Yeah this recipe is Amazing! I was mobbed by my family and they all loved this peanut brittle – even the non-Vegans in the house had nothing but compliments for it. I used coconut oil instead of Vegan butter and it worked great.
Sam Kear says:
Dec 14, 2014
Tried this recipe last night and the results were amazing! I didn’t have a candy thermometer but I was able to make due just fine using the ice water test.