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Healthy Peanut Brittle

Healthy Peanut Brittle

Peanut brittle is one of those confections that could almost be healthy, if only it didn’t feel like biting into shards of hardened refined sugar and corn syrup–the dominant ingredients in most versions. But all those peanuts–they’re great! Chock full of protein, vitamins (especially E), essential minerals, and phytochemicals, if you’re going to eat candy, having one loaded with healthy nuts is a great approach. By trading natural sweeteners for refined ones you can make a much more wholesome peanut brittle than commercial versions–and while it won’t be void of calories, they are wholesome and healthy calories. There is also fun to be had in customizing the recipe with different spices: I like cinnamon or cardamom with a little sprinkle of cayenne for a sweet, spicy, salty mix–add spices at the very end.

1 cup Sucanat (read about Sucanat and other natural sweeteners)
1/2 cup agave syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts, or any favorite nut
2 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.

2. In a heavy 2 quart saucepan, over medium heat, bring Sucanat, agave syrup, salt, and water to a boil. Stir until Sucanat is dissolved. Bring to a boil and add coconut oil and vanilla, stirring constantly until mixture reaches 280F on the candy thermometer.

3. Add peanuts and continue stirring until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

4. Remove from heat and quickly stir in baking soda. Work quickly and pour at onto cookie sheet. With 2 forks, lift and spread peanut mixture into rectangle. Cool and then break candy into pieces.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

18 comments

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10:52AM PST on Jan 29, 2015

Do you have the nutritional info?

10:38AM PDT on Mar 18, 2013

Sounds yummy.Thanks for sharing

6:22AM PDT on Mar 16, 2013

yum!

5:29AM PST on Nov 22, 2012

Sounds good

2:30AM PST on Nov 4, 2012

Thank you, I'll have to give it a try!

6:41AM PDT on Apr 7, 2012

I agree with Sheri J. We need more nutritional information and HOW MANY CALORIES!

2:19PM PDT on Mar 19, 2012

Yum!

11:28AM PDT on Mar 19, 2012

Interestig uses> One thing I hate about American recipes is the strange ingredients! Sucanat and agave oil! Don't think we get them in RSA!

6:19AM PDT on Mar 19, 2012

Thanks for the recipe. It really looks good.

12:41PM PDT on Jun 25, 2011

Thanks Melissa. Sounds good. Sometimes I enjoy a bit of peanut brittle.

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