Vegan peanut brittle

vegan peanut brittle shards

Very long time no hear! I’m so pleased to be back up and running and to be able to bring you a brand-new dish. The factor for my lack was twofold. To start with, we disappeared to the Pembrokeshire coast for a couple of days throughout the week and it was so beautiful. We truly lucked out and had fantastic weather condition for the whole journey. We handled to do 2 (10km and 15km) walkings over the cliffs on 2 successive days and while the surface was at times challenging– the climbs up were method steeper than what we expected– the views were spectacular and we had a good time. We treated ourselves to seaside chips and beer in the sunlight on the last day and swore to come back at some point later on this year.

On Sunday, I had my very first Covid vaccination and while I felt definitely great up until midnight that day, things did not look that great the following early morning. I awakened sensation truly weak and invested the next 2 days sleeping as much as I might as I was not able to do anything else, not even check out. I had a splitting headache, chills and felt incredibly sick and wound up being ill.

Wednesday and Thursday were substantially much better, however I was still truly weak, my brain was foggy and I burnt out truly quickly, doing even the most basic things. I definitely had more of a serious response than what the NHS referred to as ‘feeling a little unwell’ and I want I had actually understood that it might feel this bad. I asked the individual injecting me if I need to anticipate a more extreme response due to the reality that I when had Covid, however she ensured me that it does not truly matter. Well, obviously it does. I am hoping the booster will be a little simpler on me.

So anyhow, I feel nearly 100% once again therefore I’m back with a brand-new dish. I opted for something simple as I wasn’t rather sure just how much energy I was going to have on the shooting day. If you are an enthusiast of peanuts and chocolate and all things crunchy, you’ll like this dish. I am uncertain what to call it. Rather than a fragile, I did not utilize any corn syrup or white sugar or a thermometer and made the whole thing in the oven so my ‘breakable’ is not just a lot more rustic than the conventional sweet, it is likewise much easier to make.

It weds a few of my preferred flavour and texture contrasts. Sweet maple syrup gets a relief with the mouth-watering flavour of peanuts, bitter-sweet chocolate and a substantial pinch of flaky salt. The entire thing is crispy and moreish and can be cut up as little as you like if you are a powerhouse of restraint– alas, I’m not !! It makes a best ‘amuse-bouche’ (do not you like that concise to-the-pointness of that French expression) when you discover yourself searching your kitchen area searching for something pleasing to choose your afternoon coffee although, previously on, you didn’t even seem like it’s that type of day. Or is it simply me? Anyhow, delight in!

PS: If you make my vegan peanut breakable, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I like seeing your handles my dishes!

vegan peanut brittle key ingredients

vegan peanut brittle making

vegan peanut brittle forming

vegan peanut brittle chocolate

vegan peanut brittle side down

vegan peanut brittle tray

vegan peanut brittle stacked

  • makes: 27 cm/ 10 1/2″ circle
  • preparation: 20 minutes
  • cooking: 20 minutes


  • 290 g/ 2 cups raw peanuts (or almonds)
  • 80 ml/ 1/3 cup maple syrup or other liquid sweetener
  • 30 g/ 2 tablespoon peanut butter (or almond butter)
  • 1/2 tsp baking powder
  • 150 g/ 5 1/4 oz vegan dark chocolate
  • flaky sea salt


  1. Preheat the oven to 170 ° C/ 340 ° F( no fan).
  2. Roast the peanuts on a big baking tray up until gently golden, for about 8-10 minutes.
  3. Enable the nuts to cool off, then slice them approximately, leaving some peanuts entire and slicing a few of them rather carefully. You desire a mix of textures so that smaller sized pieces can fill the spaces in between the bigger ones.
  4. Mix maple syrup, peanut butter and baking powder in a blending bowl.
  5. Mix in sliced peanuts, stirring up until well layered.
  6. Line a big baking tray with a piece of greaseproof baking paper. Spread out the peanut butter mix very finely making sure there are no spaces and all the nuts remain in a single layer. Simply as a rough guide, my shape was a practically circle, around 27 cm/ 10 1/2″ in size.
  7. Bake in a 170 ° C/ 340 ° F oven for about 10 minutes (see images for after baking texture). Get rid of from the oven and enable it to cool off entirely.
  8. Melt chocolate over a double boiler/ bain marie. Spread melted chocolate with the back of a spoon or pastry brush. Enable the chocolate to set and after that include salt. Break or cut the sweet up into pieces and shop in an airtight container in the freezer.


If you desire more details on a few of the components that we utilize in our dishes, have a look at our glossary.

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