Slow Cooker Chewy Peanut Brittle

Submitted by Simon Christie

Slow Cooker Chewy Peanut Brittle

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Serving: 2
Prep Time 5 minutes
Cook Time 1 hour 50 minutes
Total Time 1 hour 55 minutes
Servings 2 oven trays of brittle prior to shattering


  • 3 cups of white sugar
  • 1 cup of organic rice bran syrup (or corn syrup - see *note below)
  • 4 tblsp butter
  • 2 tblsp vanilla essence
  • 4 cups cooked unsalted peanuts
  • 2 tsp baking soda
  • *Note: I purchased the rice bran syrup at a health food store. They advised against using the traditional corn syrup for health reasons and explained that the rice bran syrup was a healthier alternative.


  • Line two shallow oven cookie trays with non stick baking paper and set aside.
  • Place sugar, syrup, butter and vanilla into slow cooker.
  • Turn onto HIGH and stir until well combined
  • Cover and cook on HIGH for 1hr.
  • After the hour stir again, then gradually add baking soda in small portions, stirring well each time to combine, until all baking soda has been added. Stir to combine well.
  • Cover and cook still on HIGH for another 30mins.
  • Add in nuts and stir to combine, then cover and cook a further 20mins on HIGH or until a rich toffee colour is achieved.
  • Carefully pour half the mixture into each lined tray (use oven mitts to hold it as the cooker insert will be hot)
  • Even the mixture out with a spatula and let cool on bench for 1hr.
  • For ease of shattering, place the trays into the freezer for 10mins after the 1hr cooling period and prior to breaking.
  • Then cover the tray with a clean teatowel and break apart using a kitchen hammer or a heavy can etc.
  • Break into rough chunks as large as you like 🙂
  • Store in sealed container - in hot climate store this container in fridge (surface may go tacky to the touch in fridge)
  • Option: Alternatively can be poured into little patty cake cases as per photo if you rather individual toffee's 🙂

4 thoughts on “Slow Cooker Chewy Peanut Brittle”

  1. I look forward to trying this! When you say chewy, is it “stick to your teeth” consistency or is it like brittle and crunches ? I’ve also found that you can spray coconut oil onto a pan in lieu of parchment paper.

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