Gluten-Free Peanut Brittle
By the Gluten Free Recipes team ·
The satisfying crunch of homemade peanut brittle, a sweet and salty confection with a delightful caramelized sugar coating. This recipe delivers a classic treat with a rich peanut flavor and a wonderfully crisp texture, perfect for satisfying your sweet cravings.
At a glance: This easy desserts recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 8 ingredients — including roasted peanuts, granulated sugar, water — and walks through 7 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Peanut Brittle: When preparing this desserts recipe, when preparing this peanut brittle, be mindful of cross-contamination. Ensure all utensils, cookware, and surfaces are thoroughly cleaned before use. Always verify that ingredients like corn syrup, vanilla extract, and baking soda are certified gluten-free, as they can sometimes be processed in facilities that handle gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Peanut Brittle: This recipe is naturally gluten-free, relying on simple ingredients like sugar, peanuts, and corn syrup. Always ensure your corn syrup, vanilla extract, and baking soda are certified gluten-free.
Ingredients
- 2 cups roasted peanuts, unsalted
- 1.5 cups granulated sugar
- 0.5 cup water
- 0.25 cup light corn syrup
- 2 tbsp butter, unsalted
- 1 tsp pure vanilla extract
- 0.5 tsp baking soda
- 0.5 tsp salt
Instructions
- 1
Prepare a baking sheet by lining it with parchment paper and lightly greasing it with butter or cooking spray. Set aside the roasted peanuts and salt in a bowl, and have the butter, vanilla extract, and baking soda measured and ready nearby, as the process moves quickly.
- 2
In a heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together over medium heat until the sugar has completely dissolved, which should take about 3-5 minutes. Once dissolved, stop stirring and allow the mixture to boil.
- 3
Clip a candy thermometer to the side of the saucepan, ensuring it doesn't touch the bottom. Continue to boil the sugar syrup, without stirring, until it reaches 300°F (150°C) on the candy thermometer, which will take approximately 15-20 minutes. The syrup will turn a deep amber color, and you'll notice it thickening.
- 4
Once the syrup reaches 300°F, immediately remove the saucepan from the heat. Carefully stir in the butter and vanilla extract until fully incorporated, and the mixture is smooth and fragrant. Be cautious as the mixture will bubble up vigorously.
- 5
Quickly stir in the baking soda, salt, and the prepared roasted peanuts. The mixture will foam up significantly due to the baking soda reacting with the hot syrup. Stir just until everything is evenly distributed, which should take about 30 seconds.
- 6
Immediately pour the hot peanut mixture onto the prepared baking sheet. Use a heat-resistant spatula or the back of a spoon, lightly greased, to spread the brittle into a thin, even layer. Work quickly before the brittle hardens, aiming for a thickness of about 1/4 inch.
- 7
Allow the peanut brittle to cool completely on the baking sheet, which will take about 30-45 minutes. Once fully cooled and hardened, break the brittle into pieces of your desired size. Store the finished peanut brittle in an airtight container at room temperature.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
- Chill cookie dough and bar batters for at least 30 minutes before baking to prevent excessive spreading.
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