Make this easy homemade Quinoa Peanut Brittle in less than 30 minutes for a crunchy sweet treat that’s without corn syrup, refined sugars, or butter!
Growing up, I used to LOVE peanut brittle. The combination of the buttery sweet crunch with the salted peanuts was just so addicting. No wonder, looking back — it was filled with sugar and butter. Of course I loved it!
Nowadays, I can’t really get away with eating a ton of butter and corn syrup in my sweet treats. Lucky for us, it’s shockingly easy to still enjoy the foods we love without sacrificing out healthy eating goals.
I present: Quinoa Peanut Brittle. Crunchy, chewy, filled with peanuts, sweet, and slightly salty. Yep, all the goodness of your traditional peanut brittle, but with some upgrades.
This homemade quinoa peanut brittle has a higher protein, fiber, and healthy fat contents than the original, thanks to the addition of quinoa, chia seeds, and rolled oats.
How To Make Peanut Brittle Without Corn Syrup
There are many dangers of regularly eating high fructose corn syrup, including significant health problems, such as diabetes, cancer, heart disease, and weight gain. Does this mean we can’t enjoy peanut brittle ever again? Nope! The good news is that it’s totally possible to make peanut brittle without corn syrup.
Instead of corn syrup, I use a combination of pure maple syrup and coconut sugar, which all work well to sweeten the brittle. Both pure maple syrup and coconut sugar are healthier sweeteners that don’t shock your body in the same way. You can read more about these added sweeteners here, if you’re interested. This quinoa peanut brittle is still quite sweet, despite not having any corn syrup, and makes a great sweet treat.
How to Store Quinoa Peanut Brittle
Adding moisture will soften peanut brittle, and take away its crunch, so always store it in a completely dry, airtight container. Any sealable plastic container, glass jar with a tight-fitting lid, or plastic bag will work.
I recommend that you use wax paper or parchment paper to separate the layers of the quinoa peanut brittle. Remember to leave a small gap in between the pieces in each layer to keep the pieces from sticking together.
Store the sealed container in a cool, dark and dry location to preserve its crunch for up to 1 month. It’s best not to store the quinoa peanut brittle in the refrigerator because the humidity will make it become more chewy than crunchy. If you have to store it in the fridge, make sure to keep it in a sealed plastic bag to protect against the moisture inside the fridge.
Can You Store Peanut Brittle In The Freezer?
Yes! In fact, I like my brittle to be super crunchy so I actually store my brittle in the freezer. I use a freezer-safe container and keep it as a cold, crunchy sweet treat. It will store in the freezer for up to 2 months.
Hooray for a new way to enjoy homemade peanut brittle! This super easy, way healthier, and just as yummy quinoa peanut brittle is all I need to enjoy this winter!
Quinoa Peanut Brittle
- 1/2 cup quinoa, uncooked
- 3/4 cup raw peanuts, chopped
- 1/3 cup rolled oats
- 2 tbsp. chia seeds
- 2 tbsp. coconut sugar
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. sea salt
- 2 tbsp. coconut oil, melted
- 2/3 cup pure maple syrup
- Start by preheating your oven to 325 degrees F and lining a rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the uncooked quinoa, chopped raw peanuts, rolled oats, coconut sugar, chia seeds, and sea salt and then stir to combine.
- Add melted coconut oil, pure vanilla extract, and pure maple syrup, and then stir again until everything is fully mixed.
- Transfer the mixture onto your prepared baking sheet and spread into an even layer.
- Place in the oven and bake for 12-15 minutes, watching it carefully near the end to avoid burning.
- You’ll know the brittle is ready when the color becomes evenly golden brown and the edges begin to darken, get bubbly, and spread out across the pan.
- Let cool completely before breaking into bite-size pieces with your hands.
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