Peanut-less Brittle
It was many years ago that a peanut allergy came home to roost at 1840 Farm. Since then, we’ve become a nut free house. We’ve been creative and learned how to modify some of our family’s favorite recipes to exclude nuts and still include great flavor. This take on our old recipe for peanut brittle does just that with amazing results.
By substituting Wheat Nuts® for peanuts, we can safely enjoy the taste of peanut brittle while leaving the nuts behind. The taste is still that wonderful mixture of crunchy burnt sugar with a lovely nutty flavor and hint of salt.
This brittle recipe is foolproof and tastes delicious. Best of all, it allows us to enjoy the taste of great peanut brittle without the peanuts. If you don’t live with nut allergies, you could easily use peanuts instead.
If you’d like to learn more about the ingredients and tools I use when making this recipe, you can find them right here:
Peanut-less Brittle
Ingredients
- 96 grams (1/2 cup) granulated sugar
- 96 grams (1/2 cup) brown sugar
- 4 ounces light corn syrup
- 1 cup Wheat Nuts
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a baking tray with a Silpat liner or parchment paper. Set aside.
- Combine both sugars with corn syrup in a large microwave safe bowl. Stir gently to combine and microwave on high for 4 minutes.
- Carefully add the Wheat Nuts and stir to combine. Microwave on high for 3 1/2 minutes.
- Add the butter and vanilla to the mixture. The sugar will bubble violently. Stir gently until the butter is completely melted and the mixture is smooth. Microwave on high for 1 1/2 minutes.
- Add the baking soda to the hot sugar mixture. It will bubble and expand rapidly as the soda is incorporated. Cautiously stir the mixture until it bubbles and lightens in color. Do not overmix as this will lead to a very dense brittle if all of the air bubbles created by the baking soda are allowed to escape.
- Immediately transfer the mixture onto the prepared baking tray and spread it slightly, taking care not to deflate the mixture completely. Allow the mixture to cool to room temperature before breaking it into small pieces. Brittle can be stored in an airtight container at room temperature for several days.
Notes
I’m such a fan of peanut brittle, I know I would have a hard time giving it up! That’s wonderful that you were able to find a way to keep your family favorite in the family!
Thanks for sharing on Farm Girl Blog Fest #15!
Do you sell the Peanut less brittle? If so, how much is it and how do I order it? Thank you!
It’s so sweet of you to ask! We don’t currently sell any of our finished baked goods. I hope that you’ll give this recipe a try because it is so simple and delicious. I can’t wait to hear what you think of it!
This ts the best peanut less brittle that I have tried.
I am so glad that it worked well for you!
I’m gonna try it,,even though I am wanting a recipe for just Brittle, no nuts or anything else,,
You can absolutely just make the brittle without anything added to it. If you are looking for a crisp candy brittle without nuts or anything added, I would suggest trying our toffee. You can dip the pieces of toffee in chocolate or leave them plain. They’re delicious.
https://1840farm.com/chocolate-covered-butter-toffee/
Do you have any suggestions for replacing the Wheat Nuts, since they are no longer available?
I have made it with sunflower seeds and pumpkin seeds. The texture is somewhat different due to the difference in shape, but the flavor is equally good.