This 3-ingredient peanut brittle is very similar to my honeycomb except with the addition of peanuts. Vegan and gluten-free which means it’s suitable for pretty much everyone on your friends list (well apart from those with a peanut allergy). The perfect festive gift or treat. Crunchy salted peanuts smothered in molten burnt sugar which, when cooled, is as crunchy as anything!
This takes me back to the days when I lived at home when my mum would make nut brittle and she’d be pouring that liquid sugary nut mix into a big round silver tray – which at other times would contain chickpea fudge waiting to be eaten straight from the tin. My version isn’t as tooth-breaking however, which is better for my tooth health I guess!
Questions about Peanut Brittle
How to make peanut brittle?
To make this brittle, heat maple syrup and coconut sugar with a few drops of water in a saucepan until bubbling. Working quickly, stir then pour out onto a flat tray lined with greaseproof paper.
What is peanut brittle?
Peanut brittle is a crunchy candy made with molten burnt sugar which is combined with peanuts and then left to set at room temperature into a brittle, crunchy toffee-like candy bar.
Peanut Brittle Substitutions
- Maple syrup can be replaced with any other type of syrup
- Coconut sugar can be replaced with any other type of sugar.
- Peanuts can be subbed with other nuts such as almonds, pistachios or cashew. These can even be combined.
This Peanut Brittle is…
- Crunchy
- Nutty
- Made with peanuts
- Sweet
- Candy
- Gluten-free
- Christmassy
- Vegan
- Plant-based
Other Recipes to Try…
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Made this Recipe?
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Peanut Brittle
Ingredients
- 5 tbsp maple syrup
- 200 g coconut sugar
- 4 tbsp water
- 150 g roasted peanuts
- 1 tsp sea salt
Instructions
- In a saucepan, place sugar, syrup and water and allow to boil once the sugar has dissolved.
- Continue to boil on a medium heat until the mixture reaches hard crack stage. You can check by dripping a little into a cup of cold water. If the syrup remains soft and toffee-like it needs a bit longer. If it immediately becomes hard and brittle once in contact with the cold water, it’s ready.
- Add the peanuts and mix, ensuring to work quickly.
- Remove from the heat once peanuts are fully incorporated into the sugar mix and pour out quickly but carefully onto a baking tray lined with greaseproof paper.
- Allow to cool at room temperature and store in a dry place.
Notes
- Coconut sugar can be replaced with brown sugar (or white sugar but will no longer be refined sugar-free)
- Maple syrup can be replaced with another syrup (but may not remain vegan or refined sugar-free)
- Peanut brittle can last up to 2 months in an airtight jar stored in a cool place but if in contact with moisture, will not last so long
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