Lactose Free Peanut Brittle

southernshoe 5

"This is something I had made for my mom. At age 76 she became lactose-intolerant. I did not want her to go without during the holiday season."
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1 h servings 192 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grease a baking sheet.
  2. Stir shortening and butter flavoring together in a bowl until well combined.
  3. Stir sugar, peanuts, corn syrup, water, and salt together in a 2-quart saucepan. Heat mixture over medium-high heat, stirring frequently, until temperature reaches 300 degrees F (149 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 15 minutes. Remove from heat.
  4. Carefully stir baking soda and vanilla into peanut mixture until fully incorporated. Stir shortening mixture into peanut mixture until dissolved.
  5. Pour peanut mixture in a single layer onto prepared baking sheet; cool until hard. Crack brittle into pieces.


  • Cook's Note:
  • If using popcorn salt you may want to leave out the regular salt. I found it was not too salty for me, but it is per your personal taste.