Vegan Peanut Brittle Without Corn Syrup
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.
Servings: 12
Calories: 162kcal
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ¾ cup coconut cream , see note
- ½ cup coconut sugar
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt , optional for extra saltiness
- 1 cup salted peanuts
Instructions
- Mix the cornstarch and water in a small bowl and set aside.
- Place coconut cream, sugar and maple syrup into a small pot and whisk together while heating over medium heat.
- Continue to cook and whisk until you get a slow rolling boil, making sure to whisk the whole time. If you don’t whisk, the sugar will burn and stick to the pot.
- Allow to boil, while whisking, for about 5 minutes until you see it start to thicken.
- Slowly add the cornstarch mixture and whisk for about 4-5minutes until you see it thicken more and get very gelatinous like, almost goopy. You want to make sure to cook until you see this because if you don’t it won’t harden well. Remove from heat.
- Add in the vanilla, salt and peanuts into the pot and stir until mixed. It will be thick and almost like a glob but keep mixing until everything comes together and the peanuts are well incorporated into the mixture. I like to use a spatula.
- Spread mixture, pushing down to form, onto a parchment lined baking sheet or platter.
- Allow it to cool on the counter for about 10-15 minutes.
- Once cool and hard you can break it apart and enjoy!
- Store in an air tight container in the fridge so it remains hard. If you leave it at room temp it can get a little chewy.
Notes
- 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.
- 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.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 125mg | Fiber: 1g | Sugar: 12g | Calcium: 27mg | Iron: 1mg