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- ½ cup peanut halves
- ½ cup vegan butter
- ¾ cup turbinado sugar
- 1 tsp vanilla extract
Preheat the oven to 350°F. Spread the peanuts in the baking dish or on a baking sheet and toast until fragrant and lightly toasted, about 5 to 7 minutes.
Place a medium saucepan over medium-high heat and add the butter and turbinado sugar. Cook, stirring occasionally, until the sugar is melted and the mixture begins to smell of caramel, about 5 to 8 minutes. Add the vanilla extract.
Test the caramel by dropping a small amount into a cup of cold water to see if it becomes crunchy. Once this happens, the caramel is ready. Pour the caramel over the peanuts in the 8x8 baking dish. Allow the peanut brittle to cool, remove from the baking dish, and crack with a knife into pieces.