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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Classic Dairy-Free Peanut Brittle with the Perfect Crispy Bite

    Classic Dairy-Free Peanut Brittle with the Perfect Crispy Bite

    3
    By Alisa Fleming on December 2, 2021 Dairy Free Desserts, Dairy-Free Recipes

    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.

    Classic Dairy-Free Peanut Brittle Recipe - A vegan friendly favorite with foolproof tips.

    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.

    Classic Dairy-Free Peanut Brittle
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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.
    Author: Adapted from Allrecipes
    Recipe type: Dessert
    Cuisine: American
    Serves: 16 servings
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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.
    3.5.3229
     

    More Dairy-Free Brittle Recipes

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    Vegan Peanut Brittle Recipe

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    Vegan Panna Cotta Recipe - with Hibiscus Sauce and Homemade Almond Brittle

    Thin & Delicate Dairy-Free Peanut Brittle

    Thin & Delicate Peanut Brittle Recipe - naturally dairy-free, vegan, oil-free, gluten-free, corn syrup-free, and soy-free.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    3 Comments

    1. Kelli on December 20, 2012 4:28 pm

      I made two batches of this because I burned the peanuts a little bit trying to get a little deeper caramel color the first time. Even the slightly burned batch was still tasty, however. I might try adding the peanuts once the sugar is almost done next time to see if i can get the nice rich caramel color with less done peanuts. Just remember the sugar keeps cooking even after you take it off the heat!

      Overall everything turned out great and it was fairly simple to do (I didn’t even use a thermometer the second time because I knew what the sugar looked and felt like after the first go). This is going in my Christmas gift baskets. Thanks for sharing!

      Reply
    2. rebecca on August 25, 2012 3:37 pm

      White sugar is not considered vegan due to the bleaching process which animal bones are used. Maybe a light cane sugar can be used?

      Reply
      • Alisa Fleming on August 25, 2012 7:06 pm

        Rebecca, you are in luck, many brands of white sugar are in fact vegan. Look for beet sugar instead of cane sugar (both are marketed as “white sugar” and hard to tell apart by taste or look), or cane sugar that is specifically labeled as vegan. There are many such brands.

        Reply

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