Vegan Peanut Brittle

Cinnamon Peanut Brittle.

Allyson Kramer

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 20 Servings
Nutritional Guidelines (per serving)
118 Calories
5g Fat
18g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20 Servings
Amount per serving
Calories 118
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 84mg 4%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 3%
Protein 2g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan peanut brittle is a wonderful treat to whip up any time of year, and it has so many options for variations. You can add cinnamon, sriracha, pumpkin pie spice, almond flavor; truly the choices are endless!

When making brittle, caramel, or other candies that require stove-top cooking, I highly recommend a using candy thermometer. It is well worth the few dollars you will spend on it and will lay any candy-making fears to rest.

The pot that you cook candy in is also important and not to be overlooked, or your candy could be a flop.Too thin of a pot will not distribute the heat properly.

If you don’t want to have all this candy all to yourself, this brittle also makes a wonderful gift. Simply stack with parchment paper in a metal can or paper box and it will keep up to 1 month. Wrap with a bow and bring a smile to someone you love's face.


  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon (or pumpkin pie spice, chili powder, etc.)
  • 1 1/4 cup peanuts (raw, Spanish)
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 heaping tablespoon vegan margarine (such as Earth Balance brand)
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Grease a large cookie sheet using either butter or coconut oil. You can also line a large cookie sheet with a nonstick silicone mat. I don’t recommend using parchment paper as candy can sometimes stick to it.

  2. In a small bowl, mix together baking soda and cinnamon.  In a separate container, measure out your peanuts and make sure you have your vanilla extract handy.

  3. In a medium-sized saucepan, combine the sugar, corn syrup, water, and margarine. Over medium heat, and stirring occasionally with wooden spoon, bring the mixture to a boil.

  4. Once it has started boiling, add the raw peanuts.

  5. Bring the mixture back up to boil and keep on medium heat until candy mixture reaches 300 ºF on your candy thermometer, or hard crack stage using a cold water test. (If syrup from pot is dropped into a shallow glass of cold water, it should immediately turn to the consistency of peanut brittle, and not bend)

  6. Remove from heat and immediately add the baking soda/cinnamon mixture and vanilla. Stir well and pour onto the prepared cookie sheet.  Wait a few minutes, until candy is cool enough to handle, and pull gently with your hands to desired thickness.

  7. Let cool completely and then break into individual pieces.