Some peanut brittle recipes are naturally made without dairy, but these days, it’s very common to find versions made with a little, or a lot, of butter, and sometimes even with cream. The dairy adds body to the texture and richness to the flavor. This classic dairy-free peanut brittle recipe is adapted from one that uses just a little butter. We have a few tricks and modifications for the best vegan-friendly results.
Special Diet Notes: Classic Dairy-Free Peanut Brittle
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, tree nut-free, optionally soy-free, vegan, and vegetarian.
- 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
- Grease a large jelly roll pan or cookie sheet, and place the pan in a warm oven (lowest heat setting).
- 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.
- Remove the pan from the heat, and immediately stir in the buttery spread, vanilla (if using), and baking soda.
- 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.
- Let the brittle cool completely before breaking it into pieces.
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.