Peanut Brittle Without Corn Syrup

Peanut brittle is one of those classic sweets that never goes out of style. It is crisp, sweet, nutty and just salty enough to keep you reaching for another piece. The trouble is that good peanut brittle can be surprisingly hard to find unless you visit a specialist sweet shop.

Luckily, homemade peanut brittle is much easier than many people expect. This peanut brittle recipe is made without corn syrup and uses just five simple ingredients: sugar, water, butter, vanilla extract and roasted salted peanuts.

The result is a crunchy, golden peanut brittle with a generous amount of peanuts in every bite. The balance between caramel and nuts is important here. Too much caramel can make brittle overly hard and difficult to eat, while too few peanuts can leave it tasting more like plain sugar candy than a proper peanut brittle.

This version sets quickly and can be ready in about 30 minutes, including cooling time. It is ideal for gifting, sharing, adding to dessert boards or keeping in an airtight container for a sweet snack.

Full disclosure: peanut brittle is meant to be crunchy, so always bite carefully. It may be delicious, but it will never have the softness of marshmallows.

What’s to love about this recipe?

1. It is a timeless homemade sweet with a crisp, sweet and salty crunch.
2. This peanut brittle is made without corn syrup, so the ingredients are easy to find in many countries.
3. The method is straightforward and suitable for beginners, especially if you follow the visual cues.
4. Ready-roasted salted peanuts save time and remove the need to roast the nuts yourself.
5. The recipe takes about 30 minutes from start to finish, including the setting time.

Key ingredient notes and substitutions

Please see the recipe card at the bottom of this post for the full recipe and ingredient quantities.

Granulated sugar

Use plain white granulated sugar for the caramel. Caster sugar can also be used, as it dissolves easily and works well in this recipe.

Butter

Unsalted butter is a good choice because the peanuts are already salted. If you prefer a more pronounced salty-sweet flavour, salted butter can be used instead.

Vanilla extract

Vanilla extract gives the peanut brittle a warmer, rounder flavour. You can use one teaspoon or increase it to two teaspoons if you enjoy a stronger vanilla note. This will not affect the texture of the brittle.

Peanuts

Ready-salted roasted peanuts are the easiest option and give reliable results. If you only have raw shelled peanuts, roast them first so they develop a deeper flavour and a better crunch before adding them to the caramel.

How to roast peanuts (shelled peanuts):

1. Preheat your oven to 180°C (350°F).
2. Spread the peanuts in a single layer on a baking sheet.
3. Roast for 10 to 15 minutes, stirring every 5 minutes so they toast evenly.
4. Remove the baking sheet from the oven and allow the peanuts to cool for a few minutes.
5. Taste one peanut to check whether it is roasted to your liking. If needed, return the tray to the oven for a few more minutes.
6. Once roasted, let the peanuts cool completely before using them in the brittle.

What size baking dish do you need?

Use a baking dish or tin no larger than 28cm x 18cm (11″ x 7″).

This size gives a peanut brittle thickness of about 1cm, which is crunchy without being too thick. A smaller dish will make thicker brittle that may be harder to bite into, while a larger dish may spread the mixture too thinly.

Step-by-step instructions

1. Line a baking dish or baking tin completely with foil.

2. Lightly oil the foil using cooking spray, or rub a small amount of oil over the base and sides with kitchen paper. This helps the brittle release more easily once set.

3. Add the sugar and water to a large saucepan. Stir over medium-low heat until the sugar has fully dissolved. Keep the mixture at a gentle simmer rather than a rapid boil.

   Tip: Dip the back of a spoon into the syrup. If you can no longer see sugar grains, the sugar has dissolved.

4. Once the sugar has dissolved, add the butter and vanilla extract.

5. Continue stirring over medium-low heat until the mixture thickens and turns a light caramel colour. This usually takes 10 to 15 minutes, depending on the size of your saucepan.

   To test the texture, drag a spatula or wooden spoon through the caramel. If it leaves a clear, thick line that takes a brief moment to close, it is ready.

   For a more precise result, use a candy thermometer. The caramel should reach 150-160°C (300-310°F), which is the hard-crack stage.

6. When the caramel is ready, remove the pan from the heat and quickly stir in the peanuts. Immediately pour the mixture into the prepared foil-lined dish.

7. Use the back of a metal spoon to spread and press the mixture into the corners.

   Important: Work quickly. The brittle begins to harden fast, so stir, pour and smooth it straight away.

8. Leave the peanut brittle to cool for at least 15 minutes. Lift the slab from the dish, place it on a chopping board and slice or break it into pieces.

   Note: Depending on the exact set of the caramel, it may be difficult to cut neat squares. If it breaks, embrace the rustic look.

Variations

• Chocolate peanut brittle – Add cocoa powder to the sugar syrup mixture for a darker colour and a chocolate flavour.
• Cashew brittle – Replace the peanuts with cashews for a different nutty flavour and texture.
• Cinnamon peanut brittle – Add cinnamon to the sugar syrup for a warm, spiced version.

Storage

• Let the peanut brittle cool completely before storing it.
• Wrap it tightly in plastic wrap or place it in an airtight container.
• Store it in a cool, dry place away from direct sunlight and heat.

When stored correctly, peanut brittle can last for several weeks or up to a month. It may become harder over time. Freezing is not recommended, as the brittle may turn sticky after thawing.

More recipes using peanuts

Satay chicken stir fry

Eggless peanut butter cookies

Creamy peanut butter porridge

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