The mix of salty peanuts and rich caramel combine to create this crunchy, hard toffee that’s a classic favourite. This recipe makes an excellent gift or a sweet treat to be shared.
I was sitting on the bed last night eating a piece of vegan fudge (recipe coming soon!) which reminded me I made this vegan Peanut Brittle months ago and hadn’t posted the recipe yet. Quite a surprise really as the Peanut Brittle was so good when I made it, I made multiple batches over the coming weeks.
Vegan Peanut Brittle
This recipe is made much simpler if you have a candy thermometer. Relatively inexpensive and start at around $10. My cheapie has gone strong for many years, multiple house moves and plenty of peanut brittle batches. I do recommend using one when making this recipe to eliminate guesswork.
Following a few simple steps will help you achieve the perfect crunch for your Peanut Brittle.
- Use very clean equipment. I re-wash and dry my saucepan and spoon/ spatula prior to making the brittle. Any little left-behinds on the tools can cause a reaction.
- Don’t over mix the sugar, glucose and water as this will cause crystalisation. Mix the ingredients together and leave to boil until the right temperature is achieved. During the cooking process any sugar syrup can be removed by brushing the side of the pot with water on a pastry brush.
- Don’t stir the sugar in the first step. Allow it to boil until reaching the required temperature.
- Cool completely prior to breaking into bite-sized pieces.
Peanut Brittle will store at room temperature in an air-tight container for up to two weeks and in the freezer for two months. But seriously, this recipe doesn’t need storage instructions – it won’t last long!
Vegan Peanut Brittle
- Candy Thermometer
- Baking Sheet
- Small Mixing Bowl
- Medium Saucepan
- ¾ teaspoon Bi-Carb of Soda
- 1 teaspoon Water
- ¼ teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- ⅛ teaspoon Cayenne Pepper
- 1 cup White Sugar
- ½ cup Glucose Syrup
- ¾ cup Water
- 2 tablespoon Non-dairy Butter
- 1½ cups Salted Peanuts
- Line baking tray with paper and set aside.
- In a small bowl combine bi-carb of soda, 1 teaspoon of water and spices and set aside.¾ teaspoon Bi-Carb of Soda, 1 teaspoon Water, ¼ teaspoon Salt, ¼ teaspoon Ground Cinnamon, ⅛ teaspoon Cayenne Pepper
- Add glucose syrup, sugar and water to the saucepan. Stir until the sugar is dissolved. Cook over a medium heat until the temperature has reached 240°. This should take between 8 – 12 minutes.1 cup White Sugar, ¾ cup Water, ½ cup Glucose Syrup
- Add the Non-dairy butter and peanuts and cook until the mixture has reached 300°, stirring constantly. Watch the temperature carefully as the mixture can burn quickly as this high temperature.2 tablespoon Non-dairy Butter, 1½ cups Salted Peanuts
- Remove from heat and stir in the bi-carb soda slurry. Pour mixture on prepared baking tray and work quickly to spread to desired thickness.¾ teaspoon Bi-Carb of Soda, 1 teaspoon Water
- Allow to cool, break into pieces and enjoy. If you have any left-overs these can be stored in an airtight container for a couple of weeks.