Thin & Delicate Peanut Brittle that’s Naturally Free of Dairy and Corn Syrup


This recipe was originally shared with us by Paul England at Sugar Savvy. He discovered this thin and delicate peanut brittle recipe in The Sweet Life: Desserts from Chanterelle by Kate Zuckerman. It’s a naturally vegan recipe that also happens to be corn syrup-free!

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

Special Diet Notes: Thin & Delicate Peanut Brittle

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, tree nut-free, soy-free, vegan, and vegetarian.

Thin & Delicate Peanut Brittle
Prep time
Cook time
Total time
This brittle is boiled, ground, and then baked, for a perfectly thin and crisp consistency that's optionally infused with peanut flavor. Please note that the Prep time is hands on time only. Allow ample time for cooling.
Serves: 12 servings
  • 1 cup sugar
  • ⅓ cup water
  • ⅛ teaspoon cream of tartar
  • ½ cup ground peanuts (or halved, if preferred)
  • ¼ teaspoon fine sea salt
  1. Preheat the oven to 350°F and line an 11x17-inch baking sheet with high sides or jelly roll pan with parchment paper or aluminum foil.
  2. In a small, heavy-bottomed pan combine the water, sugar, and cream of tartar and place the pan over high heat. When the mixture comes to a rolling boil, reduce the heat to medium-high. Once the color changes to a golden brown caramel color, remove the pan from the heat and pour it onto your prepared baking sheet to cool.
  3. Once the caramel has cooled, break it up into small pieces. Use a food processor or coffee grinder to grind the caramel into a fine table sugar-like consistency. Combine this with the ground peanuts.
  4. Line your baking sheet with fresh parchment paper or aluminum foil. Pour the mixture into your prepared pan and spread very thin (1/8-inch thick).
  5. Bake the candy for about 4 to 6 minutes, or until it melts and bubbles. Remove the pan from the oven and evenly sprinkle the salt over the candy. Let it cool completely and break into pieces to serve.
  6. This will keep for up to 2 weeks in a sealed container in a cool, dry place. Humidity will rob this brittle of its crunch.

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About Author

Alisa is the founder of, 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.

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