Peanut brittle is a classic treat that is simple, easy to make, crunchy, and addictive. You need three basic ingredients and less than 25 minutes to make these brittle. These brittles are vegan, dairy free, and gluten-free.
Check out easy homemade peanut butter cookies and popular no-bake peanut butter fudge.
About the recipe
Peanut brittle is an addictive sweet and salty flat candy with peanuts, cooked on a stovetop and then spread on parchment paper to cool. Once it cools, it's cut into pieces if desired size and stored in an airtight conatiner. It lasts at room temperature for several weeks.
To make peanut brittle, you need sugar, water, and peanuts with vanilla extract and a pinch of cayenne for heat. I have done this without corn syrup and no baking soda.
Peanut brittle is also known as candied peanuts, praline, or toffee in the United States, or Peanut chikki, groundnut chikki, or shengdana chikki in India.
How to serve peanut brittle?
- Serve these chikkis as an evening snack with a cup of tea or coffee, as your kid's snack box, or even as healthy Halloween candies or treats.
- As they travel well, they are perfect for satisfying your snack cravings and act as energy boosters when you are on the move.
- Another exciting way to serve peanut brittle or chikki is to top it with ice cream, salads, and coleslaw for additional crunch.
Ingredients
To make peanut brittle, you need three basic ingredients: peanuts, water, and sugar; You can then flavor it as you like.
Peanuts: roasted salted peanuts taste the best; if using unsalted ones, add a pinch of salt to your recipe.
Sugar: sweetener used to make brittle. You can also use jaggery to make traditional Indian-style chikki.
Flavoring: I have added chile powder for kick and vanilla extract for flavor. You can add or skip it completely.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Preparation
- Prepare a baking sheet by lining it with parchment paper or greasing it lightly with oil or butter. Set aside.
- Add peanuts, chile powder, and toss to combine in a small bowl. (If you are adding unsalted roasted peanuts, add ½ salt now and toss)
How to make peanut brittle?
- Add sugar and water in a skillet or a pan and stir over medium heat until sugar dissolves.
- Once the sugar has dissolved, stop stirring and allow it to cook until the mixture reaches a deep amber color. This may take about 8 to 10 minutes, depending on the size of your pan. (key: do not stir the mixture at all once the sugar is dissolved and it comes to a boil. )
- Quickly stir in the peanuts and vanilla extract, and once everything is evenly combined, pour it onto the prepared sheet and spread it using a spatula as quickly as possible.
- Allow it to cool completely. Once cooled and hardened, cut them using a kitchen mallet or the back of the spoon. (Peanut brittle can take 20-30 minutes to harden fully. Leave it alone on the counter)
- Store it in an airtight container; serve as needed with a cup of coffee or tea and enjoy.
Tips for making peanut brittle
- I have used roasted and salted peanuts and thus have not added salt to my ingredient list. If using unsalted peanuts, make sure you add ½ teaspoon of salt to the recipe.
- If you serve this for your small kids or love sweets without any kick, skip the chile powder.
- Vanilla extract is only for flavor. You can even skip that in the recipe.
- You can also add cocoa powder or cinnamon if you are making this for the holiday. Just ensure you add it only at the end, or it might burn.
- You can try this brittle with almonds or cashews or combine all three nuts, and it tastes delicious.
- Use a silicon spatula and nonstick pan, or grease your pan and spatula along with the baking sheet so that you easily handle it.
- Never make this recipe on high heat. The sugar will burn easily with a lot of smoke. Medium to medium-low flame works the best.
Make ahead, store, and freeze.
- Peanut brittle can be made several days or weeks in advance and stored in an airtight conatiner at room temperature for 4 to 8 weeks.
- I would not recommend refrigerating as the moisture will cause the brittle to soften.
- You can freeze the brittle for up to 3 months in freezer safe container.
Recipe FAQs
Brittle is made mainly with sugar, while toffee contains butter and milk with sugar.
Be attentive while making the sugar syrup. If you have not cooked it long enough until it turns amber, it will be chewy and sticky.
A single portion of peanut brittle contains approx 102 calories with 3g of protein.
More Snacks to try
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Recipe card
Easy Peanut Brittle Recipe Without Corn Syrup
Equipment
Ingredients
- 2 cups Peanuts , roasted and salted
- ½ teaspoon Chili powder optional
- ½ cup Water
- 1 cup Sugar
- 1 teaspoon Vanilla extract optional
Instructions
Preparation
- Prepare a baking sheet by lining it with parchment paper or greasing it lightly with oil or butter. Set aside.
- Add peanuts, chile powder, and toss to combine in a small bowl. (If you are adding unsalted roasted peanuts, add ½ salt now and toss)2 cups Peanuts, ½ teaspoon Chili powder
How to make peanut brittle?
- Add sugar and water in a skillet or a pan and stir over medium heat until sugar dissolves.½ cup Water, 1 cup Sugar
- Once the sugar has dissolved, stop stirring and allow it to cook until the mixture reaches a deep amber color. This may take about 8 to 10 minutes, depending on the size of your pan. (key: do not stir the mixture at all once the sugar is dissolved and it comes to a boil. )
- Quickly stir in the peanuts and vanilla extract, and once everything is evenly combined, pour it onto the prepared sheet and spread it using a spatula as quickly as possible.1 teaspoon Vanilla extract
- Allow it to cool completely. Once cooled and hardened, cut them using a kitchen mallet or the back of the spoon. (Peanut brittle can take 20-30 minutes to harden fully. Leave it alone on the counter)
- Store it in an airtight container; serve as needed with a cup of coffee or tea and enjoy.
Notes
- I have used roasted and salted peanuts and thus have not added salt to my ingredient list. If using unsalted peanuts, make sure you add ½ teaspoon of salt to the recipe.
- If you serve this for your small kids or love sweets without any kick, skip the chile powder.
- Vanilla extract is only for flavor. You can even skip that in the recipe.
- You can also add cocoa powder or cinnamon if you are making this for the holiday. Just ensure you add it only at the end, or it might burn.
- You can try this brittle with almonds or cashews or combine all three nuts, and it tastes delicious.
- Use a silicon spatula and nonstick pan, or grease your pan and spatula along with the baking sheet so that you easily handle it.
- Never make this recipe on high heat. The sugar will burn easily with a lot of smoke. Medium to medium-low flame works the best.
Nutrition
Note: We originally posted this recipe in Aug 2018. It has now been modified in Aug 2023 with Expert Chef Tips, FAQs, Calories, Storage Instructions, etc.
Katherine
This peanut brittle was so good! Turned out perfectly and the hint of chili really took it to the next level!
Shadi Hasanzadenemati
Oh wow, this looks so delicious. My family is going to devour it!
Carrie Robinson
Interesting... I don't think I have ever seem homemade peanut brittle made without corn syrup. I will have to give this recipe a go soon. 🙂
Lisa
I love this sweet snack! I will be making several batches come holiday time!
Patricia
I love this recipe, and love that it includes simple ingredients (I don't always have corn syrup on hand)! Love the added spice, too! This makes a great mid-day snack 🙂