Global Veg » A Culinary Journal

Peanut Brittle


As kids my brother and I played a lot of tennis. Actually, we played more than a lot. Our lives  pretty much revolved around tennis and school. Our weekdays involved after long school practice sessions, while almost every weekend my parents drove us to various tennis tournaments.


As we crisscrossed the South driving to tournaments, my parents would always stop at roadside farm stands to pick up whatever was in season- juicy peaches, sweet watermelons, and bags of fresh peanuts!


My mom roasted the peanuts, boiled them or added them to stews. She also made this amazing peanut brittle.

This version has only three ingredients! It’s naturally vegan and uses jaggery  instead of sugar. It has a really good shelf life as well.


Jaggery is a great alternative to regular white sugar. Unlike regular sugar, jaggery is considered unrefined. Since it is not processed so much it retains some minerals and vitamins. Jaggery is used in some Ayurvedic medications as well.

Here is my mom’s super easy and tasty peanut brittle.



Peanut Brittle


  1. 2 cups peanuts, roasted & skins removed
  2. 1 cup powdered jaggery
  3. 1/2 teaspoon cardamom powder


  1. Roast the peanuts in a 375°F oven for about 15 minutes. Remove the skins.
  2. Melt the jaggery in a heavy pot until it reaches ball consistency (this happens much faster with jaggery than white sugar).
  3. Remove the pot from heat and the peanuts and cardamom. Mix well.
  4. Pour into a pan and cut or break into pieces when cooled.
  5. Alternatively, roll into balls while still warm.

  • Taylor @ What Vegetarians Eat - Yum! My neighbor as a kid used to make this and I LOVED it! I haven’t had any since going vegan – would love to have some again. Thanks for sharing!

    BTW – what I had NO idea what jaggery was…learn something new every day!ReplyCancel

  • Pam Hughes - That looks so good. Where do you find that ingredientReplyCancel

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