Easy Peanut Brittle Without Corn Syrup Recipe (2024)

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Finding a recipe for peanut brittle without corn syrup can prove to be a bit of a challenge. This classic candy often employs this fructose syrup in order to make it easier to make. In fact, using corn syrup in making caramels (because that’s what peanut is!) makes it’s it effectively fool-proof.

But what if you don’t have access to corn syrup and want to whip up a batch of sweet, salty and crunchy peanut brittle? Is it even possible? Yes, yes it is.

Whether you don’t like using corn syrup or live in an area where it just isn’t a thing (like myself), you can still make an excellent peanut brittle without it — and I’m here to show you how! So if you’ve been searching for an old fashioned peanut brittle recipe without corn syrup, I’ve got you covered!

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How to Make Peanut Brittle without Corn Syrup

As I’ve already mentioned, making peanut brittle is essentially the same thing as making any caramel, except that you add some peanuts (and baking soda) at the end of the cooking process.

Caramel can be a finicky thing to make and it does take some time to really get the hang of it – this is exactly why so many recipes for peanut brittle (and any caramel, for that matter) call for corn syrup.

The syrup prevents crystals from forming, making it much less likely for your caramel to seize and crystallise while cooking.

However, that doesn’t mean you can’t make caramel without corn syrup. I have already covered how to make chewy caramels and caramel popcorn (and even my candy apples) without corn syrup, but the same theory applies to peanut brittle, as well.

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So to begin this peanut brittle without corn syrup recipe, you need to prep your pan. Simply line a half sheet tray (a rimmed baking sheet) with parchment paper.

If you want some extra insurance, brush it down with some melted butter or non-stick cooking spray to make sure you can remove the peanut brittle once it has set.

Now, add your sugar and a bit of water to a saucepan. Set it over the lowest heat possible and stir continuously until the sugar is COMPLETELY dissolved, but has not come to a boil yet. This is by far the most important step in this peanut brittle recipe. It’s the same thing you have to do in my marshmallow recipe, just with later caramelisation.

If you have undissolved sugar crystals in your mixture after it starts to boil, it will almost certainly seize and crystallise and there is no turning back. You’re just going to have to start over.

If you’re worried that your mixture is coming to a boil before the sugar has dissolved, take it off the heat and keep stirring until you can get the sugar dissolved. Keep in mind that this can take a bit of time, but patience is really key when making any kind of caramel and it will pay off, I promise!

Once the sugar has dissolved, bring the mixture up to a boil. Once the sugar syrup is boiling, DO NOT stir it. This will also cause crystals.

Using a pastry brush (I find that a natural bristle brush works better for this, but a silicone brush will also work if that’s all you have), brush down the sides of the pan with a bit of water to keep any stray crystals from forming.

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Turn the heat up to medium and do not touch the mixture again. You can continue to brush down the sides but ensure that you’re not actually touching the sugar syrup.

Keep a keen eye on your syrup as it bubbles away – it will seem like nothing is happening but it’s important that you don’t walk away from this as it can go from crystal clear to burnt in a second.

Continue boiling the sugar syrup, brushing down the sides as needed, until the mixture turns a very dark amber colour and small wisps of smoke appear. You will notice it turn from clear, to honey coloured, to amber, to dark amber very quickly.

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This does take a while — I find that making a caramel like this usually takes me about 20-30 minutes once I get the sugar dissolved.

As soon as you’re caramel is dark enough, remove it from the heat. Add your butter, salt, vanilla and baking soda. This is cause it foam and sputter — this is normal and don’t be alarmed.

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Just make sure to be careful and stand back because this mixture is lava hot and can cause some severe burns if you’re not cautious.

Now, stir in your peanuts. Ensure that the peanuts are completely incorporated into the caramel (but work quickly because you don’t want it to begin to set) before pouring the entire mixture into your prepared baking sheet.

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Use a heatproof spatula to evenly spread the peanut brittle over the baking sheet. Then, let the mixture cool completely and harden. This will take at least four hours, but you can let it go for longer.

Once the peanut brittle is completely cool comes the most fun part, in my opinion. In fact, it’s worth making this peanut brittle recipe without corn syrup specifically for this reason! It’s breaking up the brittle.

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Lift the sheet of peanut brittle from the dish. Set it on a large cutting board, cover it with another sheet of parchment paper, and gently but firmly whack it with a rolling pin! It’s a great way to get your frustrations out.

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Once you’ve got your brittle into the size of pieces that you desire, all you have to do is kick back and enjoy. Share it with your friends and family or keep it all to yourself.

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Peanut Brittle Without Corn Syrup

Yield: 20 servings

Cook Time: 45 minutes

Additional Time: 4 hours

Total Time: 4 hours 45 minutes

If you're looking for a delicious and easy sweet treat to make, then look no further. This peanut brittle has only a handful of ingredients that you likely already have in your pantry - and no corn syrup at all!

Ingredients

  • 400g (2 cups) sugar
  • 50g (4tbsp) unsalted butter
  • 2tsp salt
  • 1tsp baking soda
  • 1tsp vanilla extract
  • 300g (10oz) roasted, unsalted peanuts

Instructions

  1. Line a rimmed baking sheet with parchment paper. Add sugar to a small saucepan and pour over 120ml (1/2 cup) of cool water. Set over low heat and, stirring constantly, allow the sugar to completely dissolve (see note).
  2. Wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Once the mixture has come to a boil, increase the heat to medium and stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and wisps of smoke appear. DO NOT stir the mixture at all once it has come to a boil.
  3. Remove the pot from the heat and stir in the butter. It will sputter and foam so do not be alarmed. Add the salt, baking soda and vanilla and stir until thoroughly combined.
  4. Add peanuts and stir to combine. Pour the mixture into the prepared sheet tray and spread out with a spatula to ensure it is even. Allow to cool completely for at least 4 hours, up to overnight.
  5. Once the peanut brittle is cooled, remove the brittle from the sheet tray. Cover the brittle with a sheet of parchment paper (to prevent flyaways) and whack several times with a rolling pin mallet until it is broken into pieces of desirable size.
  6. Store in an airtight container or enjoy immediately.

Notes

It is essential that the sugar is COMPLETELY dissolved before you allow the syrup to come to a boil. If necessary, remove from the heat off and on to ensure that it dissolves before the mixture begins boiling. If the sugar is not dissolved when the syrup comes to a boil, it increases the risk of the whole mixture crystallising and ruining your peanut brittle.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 297mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 4g

Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

And that is how you make homemade peanut brittle without corn syrup! This recipe is easy, if not a bit technical. If you have patience and confidence, you will end up with an amazing (and delicious) result.

Are you wondering how to make peanut brittle without corn syrup? Have any questions about this recipe? Let me know in the comments!

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Easy Peanut Brittle Without Corn Syrup Recipe (10)

Easy Peanut Brittle Without Corn Syrup Recipe (2024)

FAQs

Why didn't my homemade peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

What does baking soda do in peanut brittle? ›

Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.

What's the difference between toffee and brittle? ›

Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.

What is sugar free peanut brittle made from? ›

In a heavy sauce pan combine xylitol butter and honey. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.

Why do you put water in peanut brittle? ›

Water: Water helps the sugar completely dissolve. Salt: A pinch of salt enhances the other flavors. If you opt for salted butter, you can skip this ingredient. Peanuts: Of course, you'll need peanuts for this classic treat!

How do you keep peanut brittle crispy? ›

#1 - Store in an airtight container

It should come as no surprise that storing your peanut brittle in airtight containers is one of the best ways to store peanut brittle. Keeping air out helps maintain your brittle's freshness by minimizing the amount of moisture that might come into contact with your sweet treat.

What is the interfering agent in peanut brittle? ›

Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature.

What does putting peanuts in Coke do? ›

The snack's appeal is often attributed to the combination of sweet and salty tastes, as well as the crunchiness of the peanuts. Other variations substitute different nuts or sodas. The combination has been called "the working man's strawberries in champagne."

How Long Will homemade peanut brittle keep? ›

To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.

Why is my toffee chewy instead of crunchy? ›

Low and slow

Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

What's the difference between peanut brittle and praline? ›

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

What is the name of the Scottish toffee? ›

As well as bonfire toffee it has also been known as cinder toffee, plot toffee and Tom Trot! No, we're not sure why either. It's known as Claggum in Scotland and Loshin Du in Wales. Over the years, many have put their unique spin on the traditional treacle toffee recipe.

Is peanut brittle good or bad for you? ›

Peanut brittle has one redeeming quality: peanuts. Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways.

Why is my homemade peanut brittle chewy? ›

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

Does peanut brittle contain butter? ›

Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer. Refrigerate until brittle, at least 30 minutes.

How do you salvage soft peanut brittle? ›

Put it in a pan on low heat and very slowly melt it. Once it begins to melt you can increase the heat a bit. The trick to this is that you have to stir it constantly in order to keep the peanuts from burning. You're going to want to bring it back to 300F, then immediately pour into the prepared pan.

What makes brittle hard? ›

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop. But peanut brittle is delicate and you can easily bite into it—how? The secret is in the baking soda.

Why are my peanuts not getting soft? ›

Dried peanuts may require boiling up to 24 hours until they soften. If your water is hard, full of minerals, or you are boiling at high altitude, then your boiling times for dried peanuts may be greater than 24 hours.

Why did my peanut butter fudge not get hard? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

References

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