Gluten-Free Peanut Brittle

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.

Prep: 20 min Cook: 25 min Total: 90 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 1h 30m (20 min prep, 25 min cook). It uses 8 ingredients — including roasted peanuts, granulated sugar, water — and walks through 7 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

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 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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for roasted peanuts, unsalted, granulated sugar, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups roasted peanuts, unsalted Shop
1.5 cups granulated sugar Shop
0.5 cup water
0.25 cup light corn syrup
2 tbsp butter, unsalted
1 tsp pure vanilla extract Shop
0.5 tsp baking soda Shop
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)

420

Calories

Protein

41g

Carbs

13g

Fat

Fiber

165mg

Sodium

Tips & Notes

Measure everything and prepare the baking sheet before the syrup reaches 300°F. Once the baking soda goes in, the brittle sets within a minute or two.
Take the syrup off the heat right at 300°F, as step 4 says. Lower and the brittle stays chewy; higher and it tastes burnt.
Hot sugar syrup causes serious burns. Keep children away from the stove and don't touch the brittle until it has fully cooled.

Common questions

What cross-contamination risk is specific to Gluten-Free Peanut Brittle?

Check roasted peanuts, unsalted, granulated sugar, water before they go into Gluten-Free Peanut Brittle. 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 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.

Learn More

The Science of Gluten-Free Baking

Understand why gluten-free baked goods behave differently and how to fix common issues.

Hidden Sources of Gluten You Never Knew Existed

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