|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||3%|
|*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.|
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
Gather the ingredients.
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.
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.
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.
Once it has started boiling, add the raw peanuts.
Bring the mixture back up to boil and keep on medium heat until candy mixture reaches 300 F 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).
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.
Let cool completely and then break into individual pieces.