Peanut Brittle Recipe Vegan: Nutty Crunch With Plant-Based Sweetness

This plant-based brittle delivers the same irresistible crunch and caramelized sweetness as the classic, without any animal products. The secret lies in using coconut oil instead of butter and ensuring the sugar reaches the perfect hard crack stage.

I’ve refined this method over countless batches to guarantee consistent results. The key is precise timing and temperature control—300°F is the magic number for that signature golden hue and snappy texture.

What you get is a glossy, amber brittle packed with roasted peanuts, breaking into shards with every bite. The flavor is rich and buttery, thanks to the coconut oil, with just the right balance of salty and sweet.

Perfect for gifting or snacking, this version proves that vegan treats can be just as indulgent. Follow these steps for foolproof results every time.

Ingredients for Peanut Brittle Recipe Vegan

Just eight ingredients for that signature brittle crunch. Simple, plant-based, and totally addictive.

The coconut oil is non-negotiable here—refined is best (no coconut flavor to compete with the peanuts). I grab mine from Trader Joe’s or Whole Foods. For peanuts, dry-roasted unsalted gives you the cleanest flavor, but salted works if that’s what you’ve got. Just skip the added salt at the end. Sugar is sugar here—organic or regular granulated both caramelize the same.

No coconut oil? Vegan butter at a 1:1 ratio works, but the flavor will be slightly different. Swap corn syrup for agave or brown rice syrup if needed (avoid honey—this is vegan after all). Raw peanuts? Roast them first at 350°F for 10 minutes to deepen the nutty flavor. The baking soda is key—don’t skip it, and make sure it’s fresh.

Store in an airtight container between layers of parchment. Keeps at room temp for 2 weeks (if it lasts that long). Humidity is the enemy—add a silica packet if your kitchen’s damp. Freezing isn’t necessary, but it’ll keep for 3 months if you go that route.

Step-by-Step Instructions for Peanut Brittle

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare Your Workspace and Ingredients

Line a baking sheet with parchment paper and lightly grease it with a bit of the refined coconut oil. Measure out all ingredients and have them within reach—this process moves quickly and you won’t have time to fuss once the sugar starts cooking.

Combine the 2 cups Granulated Sugar, 1 cup Light Corn Syrup, and 0.25 cup Water in a heavy-bottomed saucepan. The water helps dissolve the sugar evenly, preventing hot spots that could cause premature caramelization.

Step 2: Cook the Sugar Mixture to Hard Crack Stage

Place the saucepan over medium-high heat and bring to a boil without stirring. Resist the urge to stir once it starts boiling—stirring can cause the sugar to crystallize. Instead, gently swirl the pan occasionally to ensure even heating.

Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 300°F, the hard crack stage. At this point, the sugar will be a deep amber color and will harden into brittle threads when dropped into cold water. This stage is critical; undercooking results in sticky, chewy brittle.

Step 3: Incorporate Remaining Ingredients

Once the mixture hits 300°F, immediately remove it from the heat. Stir in the 2 cups Roasted Peanuts, 0.25 cup Refined Coconut Oil, 1 tsp Baking Soda, 1 tsp Vanilla Extract, and 0.5 tsp Sea Salt. The mixture will foam up dramatically—this is normal and a sign the baking soda is doing its job to lighten the texture.

Stir just until everything is fully combined, then quickly pour the mixture onto the prepared baking sheet. Use a heatproof spatula to spread it into an even layer, about ¼-inch thick. Work swiftly before the mixture starts to harden.

Step 4: Cool and Break the Brittle

Let the brittle cool on the baking sheet at room temperature for 1-2 hours, or until completely hardened. You’ll hear it crackle as it cools—that’s the sound of success. Don’t try to speed this up in the fridge; uneven cooling can cause cracking or warping.

Once fully set, use your hands to break the brittle into rustic, irregular pieces. If you prefer uniformity, you can score it into squares with a knife before it fully hardens, but I like the organic look of hand-broken shards. Store in an airtight container at room temperature for up to 2 weeks, if it lasts that long.

Wine and Beer Pairings for This Recipe

Dessert Wines

A glass of Moscato d’Asti is my top pick—its light fizz and honeyed stone fruit notes complement the nutty sweetness beautifully. The low alcohol content (around 5-6% ABV) won’t overpower the brittle’s delicate flavors. 🍷

Coffee Pairings

For a non-alcoholic option, try a rich cold brew coffee with a splash of oat milk. The deep, chocolatey notes contrast the brittle’s caramelized sugar perfectly. I use Stumptown beans for this pairing.

Stout Beers

A chocolate stout like Guinness or Founders KBS brings roasted malt flavors that echo the peanuts. The beer’s bitterness balances the sweetness, creating a harmonious bite. Serve at 45-50°F for best results.

Port Wines

Tawny Port with its caramel and nutty undertones feels almost custom-made for this brittle. A 10-year tawny from Graham’s or Fonseca offers complexity without the heavy tannins of ruby ports.

Sparkling Options

A dry Prosecco or Cava cleanses your palate between bites with its crisp acidity. The bubbles help cut through the richness, making each piece taste as fresh as the first.

Frequently Asked Questions