Looking for more dairy free Christmas candy? Try this 3 ingredient, microwave fudge.
Why I love this peanut brittle recipe
My mom and I had been planning on making Christmas candy the whole time that I’ve been home. Each day we put it off and did other fun stuff like going shopping. Finally, we buckled down and did it.
We made caramels first, and then we decided we had enough energy left to whip up some peanut brittle. Luckily, peanut brittle was much easier than I had imagined.
Here’s what you’ll need to make it
How to make peanut brittle
In a small bowl, mix together the baking soda and the salt – set aside. Then heat the sugar, water and corn syrup in a large saucepan over medium-high heat until the sugar is completely melted, and don’t forget the candy thermometer!
Bring the sugar mixture to a boil, and continue boiling until it reaches 265°F (hard ball stage).
Once the temperature reaches hard ball stage, stir in the peanuts.
Keep boiling and stirring frequently until the temperature reaches 305°F (hard crack stage). It should get darker in color as it cooks. Immediately remove the pot from the heat and add the butter, vanilla and baking powder mixture. Stir until combined.
Pour onto a parchment lined cookie sheet. Be careful because this stuff is hot and the cookie sheet will get hot pretty quickly. Spread the mixture into an even thickness and allow it to set for at least an hour.
Once the brittle is set, it’s time to break it up. To get more natural looking pieces, simply drop the pan from a few inches above your work surface. It should crack on its own into nice big pieces.
You can continue to do this if you want or you can break the pieces by hand into smaller pieces. Store the brittle in an airtight container with parchment or wax paper between any layers. And, that’s it!
FAQs and tips for making the best peanut brittle
The baking soda will add very very tiny, almost micro air bubbles, making the brittle have a light airy texture.
If your peanut brittle turns out chewy it is likely because the temperature did not get high enough when cooking it.
You want to grease or butter the inside of the cooking pot to prevent the brittle from sticking to the sides and bottom.
The best way to clean up after making candy like this is to fill the pot with water and boil it until everything breaks looks and you can finish with scrubbing it!
300˚F – 310˚F, I recommend and cooked this recipe until it reached 305˚F.
More peanut recipes:
- Peanut noodles
- Peanut chicken wraps
- Peanut butter banana milkshakes
- Peanut butter pretzel bites
- Peanut butter cornflake cookies
More Christmas dessert recipes:
- White chocolate peppermint cookies
- Kitchen sink cookies
- Baked alaska
- No chill sugar cookies
- Vegan caramel sauce
This homemade peanut brittle recipe is full of rich, caramel flavor and salty, crunchy peanuts. Plus, it’s super easy to make it dairy free!
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup water
- 1/2 cup light corn syrup
- 2 cups sugar
- 2 cups salted, roasted peanuts
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- In a small bowl, mix together the baking soda and salt – set aside.
- In a large saucepan over medium-high heat, combine sugar, water and corn syrup and heat until the sugar is melted.
- Bring to a boil and continue boiling – stirring constantly until the mixture has reached 265°F (hard ball stage).
- Add peanuts and continue boiling – stirring frequently until the temperature reaches 305°F (hard crack stage).
- Immediately remove from heat.
- Stir in butter, vanilla extract and baking soda mixture.
- Continue stirring until combined.
- Pour evenly onto parchment lined baking sheets and allow to cool for at least 1 hour or until completely set.
- Crack brittle into desired size.
- Category: Desserts
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- Serving Size:
- Calories: 158
- Sugar: 22.6 g
- Sodium: 78.8 mg
- Fat: 6.4 g
- Saturated Fat: 0.9 g
- Carbohydrates: 24.2 g
- Fiber: 1 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, egg free, candy, peanut, brittle, Christmas
Recipe adapted from Baked by Rachel.
Last Updated on April 7, 2022 by Melissa Belanger
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