Gluten Free Peanut Brittle

5 from 3 votes

This old-fashioned gluten free peanut brittle is a family favorite and the best peanut brittle you’ll make this season. With just a few simple ingredients found at your local grocery store, you can whip up this delicious desert.

Prep Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: gluten-free, peanut brittle

Servings: pounds

Calories: 1776kcal

Cost: $7

Equipment

1 candy thermometer

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

Pro Tip: To properly place the thermometer - clip it to the side of the pan so that it is not touching the bottom or side of the pan and the tip is in the mixture.

Storage: Store the peanut brittle in an airtight container for up to a month at room temperature.

Nutrition