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    Home » Desserts

    Vegan Peanut Brittle

    Published: Apr 27, 2017 Updated: Dec 3, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Peanut Brittle

    Crunchy and delicious vegan peanut brittle. This fabulous homemade brittle is slightly salty, packed with peanuts and wonderful as a dessert.

    Vegan peanut brittle in a stack.

    Making peanut brittle is remarkably similar to making vegan honeycomb.

    You most definitely need to own a sugar thermometer to get the job done right.

    And it’s a bit of stirring work, hot stirring work – you’re working with boiling sugar after all. And you definitely need to have ALL your ingredients and dishes and anything else ready before you start. Once that sugar is bubbling away you have no time to do anything other than stir like crazy.

    But wow, it’s worth it! And other than some frantic stirring, as long as you have a sugar thermometer (I’ll say it again – you gotta!) it’s pretty easy.

    The result is a peanut flavored honeycomb textured dream dessert. Isn’t it awesome to be able to make your own candy?

    And if you like homemade candy, check out our fabulous vegan toffee.

    Vegan peanut brittle pieces stacked up.

    How To Make Vegan Peanut Brittle

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    This peanut brittle recipe is a simple ingredient mix of sugar, golden syrup or corn syrup (I used golden, I love the flavor), salt, water, peanuts (salted – the sweet and salty thing is a total winner here), vegan butter and baking soda.

    Simple ingredients, a simple recipe and an outstandingly delicious result.

    The hardest part is stirring vigorously so the sugar mix doesn’t burn. You just need to get that boiling sugar mix to the right temperature on your candy thermometer.

    Mixture for vegan peanut brittle boiling in a pot with a candy thermometer.

    And then it’s just a case of whipping it off the heat, stirring in the baking soda and vegan butter and pouring it quickly out onto a baking sheet (sprayed with non-stick spray) and spreading it as thin as you can as fast as you can. It’s really that easy.

    Peanut brittle poured out onto a baking sheet to set.

    Let it set in the fridge and when set, break it up into pieces and serve!

    Vegan peanut brittle broken into pieces on a baking sheet.

    Storing and Freezing

    Keep it stored in an airtight container at room temperature for up to 6 weeks! It can also be frozen for up to 3 months.

    Pieces of vegan peanut brittle stacked up.

    More Delicious Candy Recipes

    1. Vegan Chocolate Bark
    2. Vegan Peppermint Bark
    3. Vegan Chocolate Truffles
    4. Vegan Crunch Bars
    5. Vegan Peppermint Fudge
    6. Chocolate Peanut Butter Fudge
    Peanut brittle in a tall stack.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peanut brittle pieces in a stack.

    Vegan Peanut Brittle

    Crunchy and delicious vegan peanut brittle. This fabulous homemade brittle is slightly salty, packed with peanuts and wonderful as a dessert.
    4.84 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 16
    Calories: 133kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup White Granulated Sugar (200g)
    • ½ cup Golden Syrup (120ml) or Corn Syrup
    • ¼ teaspoon Salt
    • ¼ cup Water (60ml)
    • 1 cup Salted Peanuts (150g)
    • 2 Tablespoons Vegan Butter (30g)
    • 1 teaspoon Baking Soda
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    Instructions

    • Spray a baking sheet with non-stick spray and set aside.
    • Measure out the peanuts, vegan butter and baking soda and set aside for easy access later.
    • Place the sugar, syrup, salt and water into a heavy bottomed pot. Turn the heat to medium high (about 1 less than maximum, so if it goes to 6, turn it up to 5) and heat, stirring all the while, until the sugar is completely dissolved and and beginning to boil.
    • Set up your sugar thermometer and add the peanuts. Stir vigorously until the mixture reaches 300°F, the hard crack stage. Immediately remove from the heat and stir in the vegan butter and baking soda. Work quickly here as the mixture will want to start setting, so speed is important. When you add the baking soda the mix will bubble up, so be very careful.
    • Immediately transfer the mixture to the baking sheet. Use a spatula or two forks pulling from opposite ends to try and spread the mixture out as far as possible so you get a nice thin candy.
    • Place into the fridge to cool and when cold, place the bottom of a knife onto the candy and lightly tap the knife with a hammer, cracking the candy gently into pieces.

    Notes

    1. Keep it stored in an airtight container at room temperature for up to 6 weeks!
    2. It can also be frozen for up to 3 months.

    Nutrition

    Serving: 1Serve | Calories: 133kcal | Carbohydrates: 20.1g | Protein: 2.2g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 188mg | Fiber: 0.7g | Sugar: 18.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Erica B says

      December 04, 2022 at 12:46 am

      Delicious brittle that was easy to make! Thank you.5 stars

      Reply
      • Alison Andrews says

        December 05, 2022 at 11:53 am

        Thanks Erica!

        Reply
    2. Kendall says

      September 22, 2022 at 1:05 pm

      I used to make this with my mom every Christmas when I was a kid. We gave it to all the school teachers in decorated coffee tins as well as relatives and friends! She learned it from her grandmother. The trick is to get it really thin so that it easily breaks. We put on those yellow kitchen gloves, rubbed a ton of butter all over the cleaned formica kitchen counters as well as our gloves and after mom poured it out on the counter we’d get to work one on each side and grab the ends and pull every which way buttering our gloves frequently! We’d work all around the outside until that was stretched thin then keep moving towards the middle (which was still hot and soft) a bit at a time! Oh and she always used raw Virginia peanuts, nothing else would do! Everyone loved hers the best because it was so thin and delicate and the raw nuts gave it a wonderful flavor! She did a spiced cashew variety too in later years but I always liked the original best! I haven’t made it in years but maybe this year!

      Reply
      • Alison Andrews says

        September 23, 2022 at 11:20 am

        What a lovely memory! And a spiced cashew brittle sounds wonderful too. Thanks for sharing!

        Reply
    3. Linda says

      February 11, 2020 at 7:51 pm

      Can I make this with cashews ?

      Reply
      • Alison Andrews says

        February 13, 2020 at 2:38 pm

        Sure! 🙂

        Reply
    4. Cassidy says

      December 24, 2019 at 6:45 pm

      I made this brittle a couple years ago for the first time and my mother has requested it every year since! 3rd year going strong! thank you so much for the recipe!!

      Reply
    5. Rachael says

      December 08, 2019 at 6:41 pm

      I made this using beet sugar instead of white sugar and it worked fine

      Reply
      • Alison Andrews says

        December 10, 2019 at 9:35 am

        Thanks for sharing Rachael! 🙂

        Reply
    6. Rajaa Oraha says

      August 25, 2019 at 11:13 am

      Can I use coconut sugar instead of white sugar?

      Reply
      • Alison Andrews says

        August 26, 2019 at 11:38 am

        I haven’t tried it, but I think it would work. 🙂

        Reply
    7. sheri says

      December 25, 2018 at 3:34 am

      Would this recipe work without baking soda? What does it do?

      Reply
      • Alison Andrews says

        December 27, 2018 at 11:31 am

        It might, but that’s untested by me. The baking soda gives it a more delicate texture and creates air bubbles. It’s sort of a bit like honeycomb, very delicious.

        Reply
    8. elizabeth says

      December 14, 2018 at 3:52 pm

      How long does this last? Thanks!

      Reply
      • Alison Andrews says

        December 14, 2018 at 5:05 pm

        If you keep it in the fridge in an airtight container then at least 2 weeks and likely longer. 🙂

        Reply
    9. Tony says

      June 15, 2018 at 11:21 pm

      Nice recipe, we enjoyed it thanks.4 stars

      Reply
      • Alison Andrews says

        June 16, 2018 at 8:23 am

        Great! Thanks Tony! 🙂

        Reply

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