This Gluten Free Peanut Brittle captures the magic of the holiday season with it’s delicious blend of rich caramel flavor and crunchy peanuts. A true family favorite for gifting, Christmas parties, or snacking on at home. Made with pantry staple ingredients, this classic treat comes together in no time and tastes just like your grandma’s famous recipe.
It can difficult to recreate the classic Christmas desserts in a gluten-free version that captures the delicious taste and texture of the originals. That’s why I made it my mission to perfect these recipes, ensuring they’re delicious, and celiac friendly.
For me, holiday desserts a nostalgic trip down memory lane. There’s nothing better than whipping up a batch of crockpot candy or divinity candy, surrounded by loved ones and cozy smells of the holiday season.
Why this recipe is special
- Delicious texture: Get the perfect balance of crunch and chew.
- Simple but impressive: A few ingredients and a candy thermometer are all you need to make this crowd-pleaser recipe.
- Customizable: Swap the peanuts for almonds, pecans, or even add a chocolate drizzle for a new twist.
- It stores well: Wrap it in holiday tins or plastic baggies with ribbon for an easy homemade gift.
Ingredients needed
Sugar – White sugar is the best for the caramelized base.
Light corn syrup – Gives the brittle its signature blonde color and smooth texture.
Salt – Enhances the sweetness.
Raw Spanish peanuts – Their slightly oily texture is best for brittle.
Unsalted butter
Vanilla extract – Always check the label to make sure it’s gluten free.
Baking soda – Creates air pockets, giving the brittle its light and crispy texture.
How to make gluten free peanut brittle
Prep: Cover a cookie sheet in parchment paper or foil and spray with nonstick spray. Gather all the ingredients and set them out, this recipe moves quickly do you’ll want everything on hand.
Cook the mixture: In a large sauce pan, combine the sugar, corn syrup, water, and salt. Over medium heat, allow the sugar to dissolve without stirring and let the mixture reach roughly 234°F.
Add the peanuts: Once the sugar mixture reaches 234°F, add the peanuts and stir frequently to prevent burning. Keep cooking until the temperature reaches 270°F.
Add butter: Add the butter and stir constantly as the mixture reaches to 290°F.
Pour: Remove the pot from heat and quickly stir in the vanilla and baking soda. Immediately pour the brittle onto the prepared baking sheet, use a spatula to spread.
Set and break: Allow the brittle to cool completely at room temperature. Once set, use your hands or a sharp knife to break it into pieces.
Tips for Success
- Don’t skip the baking soda: It creates air pockets, making the brittle easier to bite into.
- Use a candy thermometer: This helps with accurate temperatures, making the brittle perfect every time.
- Prep everything in advance: Measure the ingredients and prepare your pan before starting, this will help speed the process along.
Can I make this recipe dairy free?
Yes, replace the butter in this recipe with vegan butter or coconut oil. It will work just as well as dairy butter. The coconut oil will give your brittle a slightly different flavor, but a coconut kick is tasty!
Recipe Variations
- Almond Brittle: Swap peanuts for raw almonds for a slightly sweeter flavor.
- Pecan Brittle: Use pecans for a buttery twist.
- Spiced Brittle: Add a pinch of cinnamon or nutmeg for a festive touch.
- Chocolate Drizzle: Once cooled, drizzle melted chocolate over the brittle if you’re a chocolate lover.
Storage and Freezing
Storing – Store in an airtight container at room temperature for up to one month.
Freezing – Once cooled completely, place in a freezer safe bag or airtight container and freeze for up to 6 months.
Ways to serve
I love throwing this peanut brittle on a Christmas charcuterie board or a gluten free charcuterie board during a holiday party. It also goes great in a holiday cookie box with gingerbread men, gluten free crinkle cookies, or classic gluten free Christmas cookies.
More recipes you’ll love
- Gingerbread martini mocktails
- Gluten free pumpkin cupcakes
- Gluten free chicken pot pie
- Crockpot apple cider
- Fluffy gluten free muffins
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Grandma’s Gluten Free Peanut Brittle (in under an hour)
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1/4 teaspoon salt
- 16 ounces raw spanish peanuts
- 2 tablespoons unsalted butter
- 2 teaspoons gluten free vanilla
- 1 teaspoon baking soda
Instructions
- Prepare a sheet pan covered in foil and spray with a light layer of non-stick spray. Set aside.
- In a 4-6 quart stock pot, combine the sugar, water, corn syrup and salt. Use a long wooden spoon to combine. Place a candy thermometer on the side of the pan.
- Heat over medium heat and do not stir.
- Once the mixture reaches 234 degrees, add in the peanuts. Stir well to combine.
- Continue to stir frequently. The peanuts will scorch if they sit too long without moving.
- Once the mixture reaches 270 degrees, add in the butter. Continue to stir constantly.
- Once the mixture reaches 290 degrees, remove from the heat.
- Work quickly to add in the vanilla and baking soda. Stir vigorously to combine.
- Pour the mixture into the prepared pan. The brittle will begin to set as it cools, so have your items ready to expedite the process.
- Once the brittle is cool, break it into pieces.
Notes
Tips for Success
- Don’t skip the baking soda: It creates air pockets, making the brittle easier to bite into.
- Use a candy thermometer: This helps with accurate temperatures, making the brittle perfect every time.
- Prep everything in advance: Measure the ingredients and prepare your pan before starting, this will help speed the process along.
Nutrition
This post was originally published in 2023, but has since been updated with new pictures.
Alexandra says
This recipe makes my mouth water. It’s dangerously good!