My Papa is a big peanut brittle fan so I like to make him a batch of it for Christmas. The problem is that most recipes for peanut brittle are based around corn syrup. I prefer to avoid this ingredient, so my goal this year was to make my own peanut brittle from natural sweeteners. I am hear to announce that I have been successful. Thanks to the inspiration of this recipe and some further tweaking and adapting, I am excited to share this yummy candy treat with you. This is another great gift idea that is simple, delicious and more healthy for you.
1 cup Sucanat/rapadura
1/4 cup honey (I am sure you could use maple syrup here if desired)
1/4 cup water
1 cup peanuts, raw or salted as desired
2 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon baking soda
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring sucanat, honey, and water to a boil. Stir until sucanat is dissolved. Bring to a boil and add coconut oil and vanilla, stirring constantly until mixture reaches 280F on the candy thermometer. If you don’t have a candy thermometer (like me!), then you want to have a cold glass of water nearby and drop a bit of the mixture into it every few minutes until it forms a stiff ball in the water. This will confirm that it is hot enough.
3. Add peanuts and continue stirring until temperature reaches 300 degrees F (150 degrees C), or for another 2 minutes or so, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
4. Remove from heat and quickly stir in baking soda. Work quickly and pour at onto cookie sheet, spreading out with the spoon to form a thin layer in a rectangle shape. Cool and then break candy into pieces. It takes about 10-15 minutes to cool. Store in a covered container.
This post is a part of the Healthy Holiday Eats and Treats Carnival! Check it out!
Thank you thank you thank you, I have been trying to find a peanut brittle recipe that did not require corn syrup. Also, will be trying the fudge sometime in the next week.
Lindsay, you just made my entire week. I’ve been searching and searching for a healthy recipe for peanut brittle. Thank you, thank you, THANK YOU!
Thank you for another yummy gift post. This is also informative, because I am about to go on a diet without sugar for my depression, but I love sweet things. Your blog is quite helpful for me in that regard.
i was wondering, why you add baking soda, as you dont bake it ?
Can you use butter instead of coconut oil?
I am sure you can!
Do you use soaked/dehydrated peanuts?
No, I don’t personally used soaked peanuts, but I am sure you can!
Lindsey, where do you get your peanuts? I have had a hard time finding a good source. Did you use raw or roasted?
I get my peanuts at Trader Joe’s. I have used both raw and roasted.
Amber Lee, I’m far from an expert on the subject, but if your depression is linked to insulin resistance there are a couple of good sweetners that are have less impact on blood sugar like palm and date sugar. I’ve had to eliminate all refined carbs and sugars as well. I wish you well and tell you you’re not alone on the no-sugar diet
I checked the original recipe and saw 1/4 tsp salt, but I had already put in 1/2 tsp. Even so, it turned out so yummy!!! Not salty at all, probably since I used raw peanuts. Thanks for another great recipe!!
Lindsay, thank you so much for these posts! I made the fudge the day you posted it, and we had it with homemade eggnog that evening as we decorated the tree! (If only I had found YOUR recipe for eggnog in time – but my next batch will be naturally sweetened, you can be sure!)
I can’t tell you what a blessing your blog is. I know sometimes blogging can be a burden. I just want to say keep up the good work, as there are many, like me, on this journey toward more nutritious living, and you are like an oasis, a lighthouse – and a really good friend!
Thank you so much for this perfect recipe!! My grandfather loved peanut brittle so my mother fondly remembers it around the holidays. She eats only only organic and of course doesn’t eat sugar. I wasn’t quite sure how to translate the traditional recipe into a healthy one. This is wonderful!! Thank you so much!! Can’t wait for her to try it!!!
That looks mouth-wateringly delicious!
THANK YOU for posting recipes for healthy Christmas treats – it can be difficult during this season to stay committed to eating well, and this peanut brittle will make a terrific, affordable gift! I’m also grateful for the fudge recipe – only three ingredients makes it so do-able. I can’t eat chocolate (sad, I know), so I plan to try substituting carob powder for the cocoa and adding a little bit of peanut butter or Roma powder (instant grain beverage) to cut the bitterness of carob. Thanks again!
this looks like a great recipe! My MIL makes the best carmel corn but I stopped making it because of the corn syrup issue. I must take the time to play around with the recipe because what a nice treat it is!
Oh, I have been looking for a peanut brittle recipe that is healthy. Thank you!!!