Vegan Peanut Brittle Without Corn Syrup

By Sophia DeSantis, Reviewed by Anjali Shah on August 1, 2025

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The texture and flavor of this 15-minute vegan Peanut Brittle without corn syrup is so good that I have to share the recipe with you! It’s a sweet little treat made with creamy coconut and maple syrup, packed with salty peanuts in every crunchy bite. It’s simple, quick, and honestly, a dessert my family and friends keep going back for.

A cream colored plate with pieces of peanut brittle stacked on it and more brittle in the bakground

I created this recipe one evening when I was preparing vegan caramel for dessert, and my oldest son sneakily started nibbling on leftover salted peanuts from our vegan sweet potato curry dinner. The lightbulb moment hit me right there: why not combine the nuts with caramel to make peanut brittle?

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍪 More Easy Dessert Recipes!

📋 Recipe Card

The recipe was pure genius, but my son totally takes credit for the inspiration. It was perfect timing, since I had nearly all the ingredients on hand from making my husband’s favorite Thai vegan peanut noodles over the weekend.

👩🏽‍🍳 Why I Love This Recipe

My boys have been requesting this peanut brittle without corn syrup constantly since I first made it, and honestly, I’m more than happy to be their personal candy maker! It doesn’t have nearly as many calories as standard peanut brittle, plus the smell of vegan caramel bubbling away sends my cravings through the roof. The coconut cream, maple syrup, vanilla, and coconut sugar create that perfect caramelized flavored base that hardens beautifully with peanuts, creating the ultimate sweet and salty balance that makes it utterly irresistible!

Making this at home is surprisingly easy if you’ve ever made homemade caramel before. The trick to making the perfect caramel is whisking constantly while the coconut cream, coconut sugar, and maple syrup bubble away until they reach an almost thick, gloopy consistency. Then, adding the cornstarch slurry to achieve that proper hardening texture, and I’ve learned through trial and error that cooking it long enough to see it thicken dramatically is what separates successful brittle from chewy disappointment. The vanilla and salt get stirred in at the end along with salty peanuts, creating this gorgeous amber colored mixture.

Vegan peanut brittle has become my go-to holiday treat and party showstopper because it’s way better than any of the corn syrup versions from grocery stores. Plus, it stays perfectly crunchy in the fridge for weeks, though it never survives more than a day with three boys breaking bits off every time they pass the kitchen! My kids have been bragging about it at school recently, and when their friends’ parents tried it during a recent playdate, their jaws practically dropped, realizing something so deliciously sweet could be made with completely plant-based ingredients!

🥘 Ingredients

The best part is that I only used wholesome ingredients, and you probably already know most of them. Here’s what I used to make this vegan peanut brittle without corn syrup:

Coconut cream: I use thick coconut cream to give the brittle a smooth texture. It makes the candy taste almost buttery without any dairy.

Coconut sugar: This adds a deep, caramel-like sweetness. I love that it’s a less processed option than white sugar.

Maple syrup: Maple syrup blends perfectly with the coconut sugar for a balanced sweetness.

Cornstarch and water mixture: I mix cornstarch with cold water to thicken everything as it cooks. It turns the syrup into a chewy, candy-like texture.

Vanilla extract: A little vanilla brings in a warm flavor that makes the brittle smell amazing. I add it right at the end so it doesn’t cook off.

Salt: Just a pinch helps balance the sweetness. I use sea salt or whatever I have on hand.

Peanuts: I stir in salted peanuts for the crunch and that salty-sweet combo we all love. It’s the final step and my favorite part!

🔪 How To Make

Making this peanut brittle without corn syrup or butter is all about timing. The cooking process is super important, and once you get the hang of it, it’s easy. Here’s how I do it step by step:

Start the base: I add the coconut cream, coconut sugar, and maple syrup to a saucepan over medium heat.

A whisk about to mix coconut cream, maple syrup and coconut sugar in a small pot

Bring to a boil: I keep whisking the mixture as it heats up, making sure nothing sticks to the bottom. Once it starts bubbling, I let it boil slowly so it thickens evenly.

Whisk in a pot mixing a brown caramel like mixture on a tan surface

Thicken the mixture: I pour in the cornstarch and water mixture while whisking constantly. Then I keep whisking until it thickens up and turns glossy and gelatinous, kind of like a soft caramel.

A whisk mixing a bubbling dark brown liquid in a small pot on a white towel

Add flavor and crunch: I take the pot off the heat and stir in the vanilla extract, a pinch of salt, and the salted peanuts. I mix everything gently so the peanuts are well coated in the sticky candy mixture.

A caramel like mixture with peanuts in a pot being mixed with an orange spatula

Spread it out: I pour the mixture onto a parchment-lined baking sheet and use a spatula to spread it out evenly. I try to work quickly before it starts to set.

An orange spatula spreading a caramel and peanut mixture onto a piece of parchment paper on a baking sheet

Cool and break: I let the brittle cool completely on the counter until it hardens. Once it’s firm, I break it into pieces and it’s ready to enjoy.

A cookie sheet with pieces of peanut brittle on it, next to a bowl of peanuts, a spatula and a measuring spoon with cornstarch

💭 Expert Tips

My #1 Secret Tip for making this peanut brittle is to use a good nonstick or heavy-bottomed pan. I’ve made it in thinner pans before and the mixture cooked too fast and started sticking, which was a mess to clean up. Now I always grab my heavier pan because it heats more evenly and helps me cook the syrup slowly without burning it. It just makes everything so much easier.

Other Tips To Keep In Mind:

Don’t rush the boil: I let it bubble slowly over medium heat. If the heat is too high, it thickens too fast and can turn grainy.
Watch the color and texture: When it turns glossy and pulls away from the sides a bit, that’s when I know it’s ready for the cornstarch step.
Move quickly when spreading: Once I add the peanuts and everything is mixed, I pour it right away onto parchment paper. It sets fast, so I don’t wait too long to spread it out.
Let it cool completely: I always make sure it’s fully cooled before trying to break it apart. If it’s even a little warm, it can bend instead of snapping into pieces.

📖 Variations

As you already know, all my recipes are pretty flexible so you can make them your own. These are some of my favorite ways to switch up this peanut brittle recipe:

Chocolatey: After the brittle cools, I melt a little dairy-free chocolate and drizzle it over the top. Once it sets, it adds a sweet and rich layer my kids love.

Coconut Flake: I sprinkle unsweetened shredded coconut over the brittle right after spreading it on the sheet. It adds a little texture and a fun coconut flavor boost.

Mixed Nut Brittle: Instead of just peanuts, I use a mix of nuts like almonds, cashews, or pecans. My favorite!

🍽 Serving Suggestions

My vegan peanut brittle is the perfect sweet snack to curb sweet cravings, as well as adding it to ice cream or making giveaway treat bags for kids. The boys love it when I break it into small pieces and sprinkle it over homemade chocolate banana ice cream drizzled with vegan caramel sauce for the ultimate dessert experience!

When my boys’ friends come over for playdates, I’ll make some treat bags to take home with a few pieces of peanut brittle, chewy chocolate peanut butter date balls, or healthy protein bars. And for school lunches, I secretly slip pieces into their lunch boxes with some homemade microwave peanut butter fudge, making them the envy of the school cafeteria! Peanut butter is their favorite ingredient, so I’m always making healthy treats!

🧊 Storage Directions

Refrigeration: I store the brittle in an airtight container in the fridge to keep it nice and crisp. It stays fresh for about a week, and keeping it chilled helps it stay firm.

Freezing: I don’t usually freeze brittle, but if I have leftovers, I wrap the pieces in parchment and pop them into a freezer-safe bag. I let them sit at room temperature for a few minutes before eating.

❓Recipe FAQs

Why is my brittle chewy instead of crunchy?

If your brittle turned out chewy, it probably needed a little more time to boil and thicken. I’ve had that happen when I rushed it. I let it bubble slowly until the syrup starts to look glossy and thick before adding the cornstarch. Also, storing it in the fridge really helps it firm up the right way.

Can I double the recipe?

Yes, I’ve doubled it when I wanted to make extra for gifts or snacks. You just want to make sure you use a big enough pot because it bubbles up as it cooks. And be ready to work fast when you spread it out since it sets quickly once it’s off the heat.

How do I know when to add the cornstarch mixture?

I wait until the coconut cream, maple syrup, and sugar have boiled for a few minutes and the mixture starts looking thick and shiny. Then I slowly pour in the cornstarch and water mixture while whisking the whole time. After that, it turns into a glossy, jelly-like texture and that’s when I know it’s ready.

🍪 More Easy Dessert Recipes!

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