Peanut Brittle Without Corn Syrup


Peanut brittle without corn syrup is a peanut brittle recipe containing only natural ingredients and no artificial sweeteners. One of our favorite treats with the Grands is peanut brittle. While some recipes call for corn syrup, a couple of years ago we found one that did not. I’ve since then tweaked it a bit, and now it’s our favorite recipe.

How To Make Homemade Peanut Brittle Without Corn Syrup?

  • Using parchment paper, line a rimmed baking sheet. In a small saucepan, combine sugar and 120ml (1/2 cup) cool water. Allow the sugar to dissolve fully over low heat, stirring regularly.
  • To prevent any sugar from crystalizing, wipe down the edges of the pot with a pastry brush soaked in water. Stop stirring once the mixture reaches a boil and continue to cook until the sugar mixture turns a rich caramel color and wisps of smoke appear. Once the mixture has reached a boil, DO NOT disturb it.
  • Take the pot off the heat and add the butter. Do not be frightened if it sputters and foams. Stir in the salt, baking soda, and vanilla extract until everything is well blended.
  • Stir in the peanuts until everything is well combined. Pour the mixture into the prepared sheet tray and spread it out evenly with a spatula. Allow at least 4 hours and up to overnight to cool fully.
  • Remove the peanut brittle from the sheet tray once it has cooled. Cover the brittle with parchment paper (to avoid flyaways) and hit it with a rolling pin mallet many times until it is broken into manageable pieces.

Corn Syrup Required To Make Peanut Brittle?

Finding a peanut brittle recipe that does not use corn syrup can be difficult. This traditional candy frequently uses fructose syrup to make it easier to create. In fact, creating caramels with corn syrup (since that’s what peanut is!) is practically foolproof.

But what if you don’t have corn syrup on hand and want to make some sweet, salty, and crunchy peanut brittle? Is such a thing even possible? Yes, absolutely.

Whether you dislike corn syrup or live in a region where it just isn’t available (like I do), you can still create delicious peanut brittle without it and I’ll teach you how! So, if you’re looking for an old-fashioned peanut brittle recipe without corn syrup, go no further! Role Does Baking Soda Play In Producing Peanut Brittle?

Baking soda is an important component in homemade brittle. When you put peanut brittle in a sugary syrup, it releases a lot of air bubbles (don’t worry, they’re small!) It’s also responsible for the candy’s light, airy feel. Don’t overlook it! The brittle will be firm and chewy if you don’t use baking soda.

Why Is Vinegar Added To Peanut Brittle?

  • In a big skillet (I used a 12″ cast iron), combine 1/2 cup water, 2 cups sugar, and 1 cup white corn syrup. Cook for four minutes, or until the sugar has completely dissolved.
  • Add the 2 cups of peanuts after that. This is the difficult part. If you heat the peanuts for too long, they will burn, and if you cook them for too little, the peanut brittle will not have the right flavor. Cook until the mixture turns a golden brown color. Approximately 8 to 9 minutes. You may keep an eye on the peanuts to see when they begin to brown.
  • Add the teaspoon of salt, baking soda, and vinegar when it has finished cooking. Stir the ingredients together. Air bubbles will occur in the material as a result of this. Because the mixture will double in size, a large pan is required. Pour the mixture into three disposable buttered pie dishes and allow it to flow out without spreading it.
  • Many recipes demand for spreading the mixture, which makes peanuts harsh rather than brittle in my opinion. It’s a personal preference; not spreading keeps the air bubbles in, giving it a more airy, crunchy quality. It removes all of the air bubbles when spread out, making it extremely difficult.
  • You may also make pecan brittle with pecan chunks instead of peanuts, which is delicious! We’ve made almond, cashew, and other brittles.
  • Baking soda, salt, and vinegar should all be on hand so you can easily add them to the mixture. Before you begin, make sure your pie pans are buttered and ready.

What Can Be Used In Its Place?

Maple syrup is a natural sweetener made from the sap of the maple tree. It has a distinct flavor and aroma.

Antioxidants are chemicals found in pure maple syrup that may protect cells from damage, inflammation, and oxidative stress (1, 2).

It’s a delicious complement to a variety of dishes and can be substituted for corn syrup in most recipes, including glazes, frostings, and homemade jams.

Keep in mind, though, that substituting maple syrup for corn syrup may alter the flavor and color of the finished product.

Furthermore, pure maple syrup can crystallize, rendering it unsuitable for creating candy or caramel.

Pure maple syrup is high in antioxidants and can be used in place of corn syrup in glazes, frostings, and homemade jams in a 1:1 ratio.

What Caused My Brittle To Solidify?

Both the Brittle and the Hokey Pokey recipes rely on heating sugar and syrup to a high enough temperature to evaporate practically all of the water. This is the “hard crack” stage, which produces a firm candy with a satisfying “snap.” Once the sugar and syrup combination is boiling, keep a close eye on the saucepan. All pans are different, and the cooking time for the candy is determined by the thickness of the pan’s base as well as its diameter; a larger pan will cook faster. Stirring the pan while the mixture is boiling might lead the sugar to crystallize, resulting in a gritty texture.

When the boiling sugar reaches the correct stage, it should turn a rich amber color. If the candy is too light, it will not set, and if it is too dark, the sugar will burn. If the outside edge of the boiling sugar mixture appears to be going too dark too rapidly, gently swirl the pan once or twice to balance it out, but protect your hands from splashes and do not stir. Keep an eye out for a puff of smoke, which indicates that your sugar has reached the proper level. Use a sugar/candy thermometer if you’re still wondering how far to cook the sugar – the hard crack stage is 150-154c/300-310F. (and most thermometers have the various stages marked on them). This should produce consistent results and is useful if you want to generate larger batches. Allow the candy to harden in a cool, dry location before storing it in an airtight container. If the weather is humid, some of the sugar may dissolve and the candy will become squishy.

What Role Does Baking Powder Play In Peanut Butter?

The brittle quality of your peanut brittle comes from baking soda. Baking soda produces carbon dioxide when it reacts with the sugar acids in your brittle. When you break off a piece of peanut brittle, carbon dioxide creates the airy, lacy texture you observe. While slow-cooking sugar in a cast iron skillet can result in brittle, adding baking soda is the most effective approach to obtain the appropriate texture.

What Happens When Baking Soda Is Added To Melted Sugar?

Candy is a frivolous item whose sole goal is to delight, which is why it is so lovely. However, candymaking is becoming a lost art for many home cooks. They imagine confectionery to be complicated and technically challenging, although many candies are actually extremely simple to produce. When the holidays roll around, I like to present homemade sweets as well as the traditional array of cookies, and peanut brittle is one of the quickest and easiest treats to prepare. I can create great homemade peanut brittle in less than an hour and a half with just a few ingredients, most of which I already have on hand.

Baking Soda And Butter Make A More Delicate Brittle

Candy is made with sugar syrup as its base. The sugar syrup must be heated to the hard-crack stage in order to make peanut brittle. This implies that as the syrup cools, it hardens, snaps readily, and no longer feels sticky. On a candy thermometer, the syrup should be between 305 and 310F at this point.

The trick is to develop a brittle candy that breaks when you bite it, rather than a hard candy that needs to be sucked like a lollipop or toffee. Baking soda releases a billion small air bubbles into the sugar syrup, giving the sweet a porous, delicate texture. Butter also adds a rich flavor to the candy while making it delicate and easier to eat.

Raw Peanuts Give Better Flavor

Use raw nuts, either the Spanish kind (with red, papery skins) or blanched raw peanuts, to make candy with a strong peanut flavor. Raw nuts can be added to the cooking process quite early on. They’ll provide a nuttier flavor to the brittle by flavoring the syrup while it cooks. In well-stocked supermarkets or health-food stores, look for Spanish or blanched raw peanuts.

If you’re using toasted nuts, add them at the end of the cooking process. Roasted nuts might burn if added too soon, leaving a bitter taste in the candy. Warm the roasted nuts in a 250F oven first. If you add chilly nuts to heated syrup, it may seize and crystalize. Also, skip the salt in the recipe if the nuts are salted.

Other nuts, particularly those with a soft texture, such as pecans, cashews, and walnuts, are more prone to burning, making the candy bitter. If making brittle with any of these nuts, add them when the sugar syrup is almost done simmering, about 290F.

Stretching Makes The Candy Thin

Stretching the candy while it’s still hot and flexible results in a thinner, easier-to-eat brittle. It takes less than a minute for the mixture to cool down enough to stretch with. Lift the edges and pull slowly while wearing rubber gloves to avoid burning your hands. Wait five seconds and try again if the peanut brittle is still too hot. To make the fragile as thin as possible, pull from the middle as well as at the edges. The nuts should be held together by a thin layer of soft, crispy sugar.


This vegan peanut brittle is unique as it uses coconut sugar, maple syrup, no butter and no corn syrup to get the perfect end result! The texture and flavor is just like traditional peanut brittle, you’ll be shocked!

This is the treat you need for the peanut lovers in your life. You can even sub the nuts for any kind you prefer!

I love peanuts, the crunch and rich flavor is the best! And using them in this peanut brittle recipe makes for the perfect indulgent sweet. You will not believe how amazing it is!


Peanut brittle is a hard candy made with sugar, butter, and nuts. Usually standard butter is used, but with a few adjustments it’s easy to make a plant based version! The color is a bit darker because coconut sugar is used as opposed to refined sugar, but the flavor and texture is just as amazing as the classic recipe.


Nailing this recipe without butter or corn syrup was no easy feat! But I kept going until I got the perfect texture, here is what I use:

  • Coconut cream
  • Coconut sugar
  • Maple syrup
  • Cornstarch and water mixture
  • Vanilla extract
  • Salt
  • Peanuts
Ingredients needed to make a peanut brittle sitting on a tan surface


The process for making this peanut brittle without corn syrup or butter is very important. The key is in how long you cook it. Here are the simple steps:

  1. Mix coconut cream, sugar and maple syrup in a pot.
  2. Whisk well as you bring it to a boil.
  3. Add the cornstarch mixture and continue to whisk until it gets thick and gelatinous like.
  4. Remove from heat, and add vanilla, salt and peanuts.
  5. Spread onto parchment on a baking sheet.
  6. Allow it to cool and harden, then break apart.
A whisk about to mix coconut cream, maple syrup and coconut sugar in a small pot


You can also make this brittle recipe with different types of nuts, just make sure to chop up larger ones. Try any of the following:

  • Pecans
  • Almonds
  • Walnuts
  • Cashews
  • Hazelnut
  • Macadamia
  • Pistachio
  • Or try using multiple varieties together!


  • Place a can of full fat coconut milk in the refrigerator for 2-3 days or the freezer for 2-3 hours then scrape the top layer off for the coconut cream.
  • You can also find can of the cream alone such as Thai Kitchen.
  • Make sure to whisk the mixture the entire time you are cooking or you risk burning and creating a sticky mess.
  • Do not stop cooking until the consistency is thick and gelatinous like to ensure it hardens properly.
  • Break the brittle into smaller pieces for more servings, or larger pieces for less.


  • Place the brittle in an airtight container. If you stack it you can put pieces of parchment paper in between the layers to avoid sticking.
  • Keep it in the fridge so it remains hard.
  • As it sits at room temperature it can become a bit more chewy.
  • If you didn’t cook it long enough and it’s not hardening, keep it in the freezer to harden it up.


Is peanut brittle good for you?

Peanut brittle is usually made with lots of butter and sugar which isn’t exactly the healthiest choice. This recipe uses coconut sugar and maple syrup as a sweetener making it a slightly healthier version.

Is peanut brittle a southern thing?

While the origin of peanut brittle is debatable, it’s undeniable that it is an incredibly popular treat in the South.

What happens when you add baking soda to peanut brittle?

Baking soda reacts with the sugar to create little bubbles that help create a more airy and ‘brittle’ texture.


  •  Prep Time: 15 min
  •  Cook Time: 20 min
  •  Total Time: 35 min
  •  Yield: 8 big pieces 1x
  •  Category: Dessert
  •  Method: Caramel
  •  Cuisine: Caribbean


You don’t need corn syrup to make a good peanut brittle ! Try the Caribbean version I grew up with; made with brown sugar and spices, you’re in for a delicious crunchy treat.



  • 1 tbsp vegetable oil
  • 150g cane sugar (2/3 cup) (or light brown sugar)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp lemon juice
  • 150g unsalted peanuts (1  cup)


brown sugar peanut brittle
  1. Line a 19*14cm (8*5in) baking pan with overhanging parchment paper and lightly brush with oil.
  2. Put the sugar in a large heavy-bottomed pan (preferably a steel pan) and shake the pan to level the sugar.
  3. Set the pan over low heat and cook without stirring until the sugar has completed melted, about 20 min. The caramel should have a dark amber color and be smooth.
  4. If you still have pieces of crystallized sugar after 20 min, lower the heat and swirl the pan gently for 5 min, dragging the dry sugar into the wet. If they don’t melt and your caramel turns too dark, you might have to start over as your brittle might end up too bitter.
  5. Take the pan off the heat and add the spices, lemon juice, and the peanuts. Stir with an oiled spatula.
  6. Pour into the prepared pan and use the spatula to spread the caramel as evenly as possible and to smooth the top. The caramel will be pretty sticky and harden quickly, so be fast.
  7. Let the peanut brittle set at room temperature and check the consistency with your fingertip every 15 min.
  8. When the peanut brittle is almost set, lift the brittle with the overhanging parchment paper, peel off the paper and set on a cutting board. Cut the peanut brittle into rough squares with a sharp knife.
  9. Put the pieces of the brittle back into the pan and wait for them to completely set before serving.


The peanut brittle will keep in an airtight container at room temperature for up to 2 weeks.

If you want you can wrap the peanut brittle pieces individually in cellophane or wax paper.


  • Serving Size: 1 square
  • Calories: 198
  • Fat: 11g

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