Classic Dairy-Free Peanut Brittle
Prep time
Cook time
Total time
Baking soda causes the brittle to bubble up. Those little bubbles are the key to a lighter, crispy consistency, so you don't want to touch the mixture when you spread it. Make sure your ingredients are all ready to go before you begin to cook. It comes together quickly toward the end.
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
  • 1 cup white sugar
  • ½ cup light corn syrup (see Corn Syrup Note below)
  • ¼ cup water
  • ¼ teaspoon sea salt
  • 1 cup raw unsalted peanuts (see Peanut Note below)
  • 2 tablespoons dairy-free buttery spread
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon baking soda
  1. Grease a large jelly roll pan or cookie sheet, and place the pan in a warm oven (lowest heat setting).
  2. Place the the sugar, corn syrup, water, and salt in a heavy 2 quart saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the peanuts. Set a candy thermometer in place, and continue cooking, stirring frequently, until the temperature reaches 300ºF, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove the pan from the heat, and immediately stir in the buttery spread, vanilla (if using), and baking soda.
  4. Pour the mixture onto your prepared cookie sheet in a circular motion, to help evenly distribute the peanuts and brittle. Carefully (it's hot!) tilt the pan to even the mixture out, so it is roughly 12x14 inches.
  5. Let the brittle cool completely before breaking it into pieces.
Peanut Note: If using roasted peanuts instead of raw, add the peanuts once the candy thermometer reads 250ºF. If added sooner, the roasted peanuts might burn.

Corn Syrup Note: If you need to make peanut brittle without corn syrup, you can use honey, brown rice syrup, golden syrup, or light molasses.
Recipe by Go Dairy Free at