Peanut Brittle Without Corn Syrup

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!

4.6 from 65 votes

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Servings 20

Additional Time 4

Total Time 4 45

Ingredients

400 g (2 cups) caster sugar (see note 1)
50 g (4 tbsp) unsalted butter
12 g (2 tsp) salt (see note 2)
1 tsp baking soda
1 tsp vanilla extract
300 g (2 cups) roasted, unsalted peanuts

Instructions

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 3).
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.
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.
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.
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.

Video

Notes

I recommend using caster sugar (also known as superfine sugar) here as it dissolves more easily and quickly in the water. However, you can use granulated sugar if this is all you have.
Use the weight measurement of salt over the volumetric if at all possible. The volume of different styles and brands of salt can vary drastically so going by weight will give you the most consistent results.
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

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

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