- ¾ teaspoon baking soda
- 1 teaspoon water
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper, optional
- 1 cups granulated sugar
- ½ cup corn syrup
- ¾ cup water
- 2 tablespoon vegan butter
- 1 ½ cups shelled peanuts
Line one baking sheets with silicone baking mat or parchment paper and place it in a 200F oven to keep warm.
In a small bowl combine baking soda, 1 teaspoon of water, and spices. Set aside.
In a 4-quart saucepan combine sugar, corn syrup, and ¾ cup water. Gently mix to fully hydrate the sugar. Cook over medium heat until the mixture is at 240 degrees. This will take about 10 minutes. You can tell it's close once the liquid stops steaming and the bubbles shrink down as they cover the surface. If you don't have a candy thermometer, you can drop a small amount of liquid into a glass of cold water. Once it forms a softball, the sugar is ready.
Mix in the vegan butter and peanuts. Cook, stirring constantly until mixture has reached 300 degrees. Again, if you don't have a thermometer, test for doneness by dropping a small piece in cold water. It should break apart and turn into hard brittle. This can quickly go from 300 degrees to burnt, so watch carefully.
Remove from heat and stir in baking soda mixture until light and foamy. Pour onto the prepared baking sheet. Quickly spread about ¼ inch thick. Cool completely (at least one hour) then break into pieces. Store in an airtight container for up to 2 weeks.
Serving and Storing - Cool completely (at least one hour) before breaking into pieces and serving. Store in an airtight container at room temperature for up to 14 days. Peanut brittle can be stored in the freezer for up to 2 months. Let thaw completely before serving.
- Working with sugar can be dangerous. Make sure to take extra caution when working with these extreme heats.
- It's important to heat your sugar to the temperature in the instructions. If you are new to sugar work, a candy thermometer is the best way to ensure your sugar is the right temperature.
- Make sure you use at least a 4-quart saucepan. This allows the mixture to bubble up without bubbling over when the baking soda is added.
Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 93mg | Sugar: 16g | Vitamin A: 47IU | Calcium: 1mg