stack of homemade peanut brittle made from a peanut brittle recipe without corn syrup

Peanut Brittle Recipe without Corn Syrup

I make this once a year, and once a year, I suddenly have long lost friends who track me down. This Clean Eating Peanut Brittle Recipe is absolutely perfect for the season.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 lb. roasted, lightly salted peanuts
  • 3 cups honey
  • 3/4 cup good quality butter
  • 2 tsp. baking soda
  • 1 tbsp. pure vanilla extract


  1. Prep your freezer so you have a place to place your cookie sheet. Remember, the bottom will be hot.

  2. Spread the peanuts out over a parchment-lined cookie sheet with edges, spreading them out in an even, single layer.

  3. Using an electric skillet or large, stainless-steel pan, heat the honey until it reaches 302 F. on a candy thermometer.

  4. Stir in the butter first, melting it completely.

  5. Then stir in the baking soda and finally the vanilla (which will sizzle). You want to stir everything in pretty quickly. Don't dawdle.

  6. Let it cook for about 30-60 more seconds to let everything combine well, stirring constantly.

  7. Pour the honey mixture over the peanuts and transfer the tray to your freezer for about 1 hour. It's okay if it doesn't reach the sides of the cookie pan. Just make the whole thing as level as you can.

  8. Make sure you can lift the brittle out of the pan after freezing. Loosen the edges if needed. Break into pieces of an appropriate size and store in a zipper-top bag in the freezer until you are ready to eat.

Recipe Notes

Nutrition data not available for this due to being unable to divide into equal servings.