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Vegan chocolate-covered habanero peanut brittle

Erin is the author of the food blog Olives for Dinner. When shes not watching cooking shows on the Food Network or reading cookbooks, shes in the kitchen creating vegan dishes for herself as well as her non-vegan husband. Through her blo...

A sweet and spicy treat

Get the buttery, toffee-like texture without any dairy in this spicy vegan peanut brittle.

A sweet and spicy treat

A sweet and spicy treat

Get the buttery, toffee-like texture without any dairy in this spicy vegan peanut brittle.

A sweet and spicy treat

For a sweet and spicy snack or dessert, grab a piece of this amped up chocolate-covered peanut brittle. The secret ingredient is habanero powder. Watch out!

Vegan chocolate-covered habanero peanut brittle recipe


  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup corn syrup
  • 1 tablespoon soy lecithin (optional)
  • 1/4 cup coconut cream
  • 3/4 cup whole roasted, salted peanuts
  • 1/2 teaspoon habanero powder
  • 1 teaspoon baking soda
  • 2 tablespoons Earth Balance
  • 1/4 cup raw virgin coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons raw agave
  • Coarse salt


  1. Line a baking sheet with a Silpat.
  2. In small saucepan over medium heat, add the sugar, salt, corn syrup, soy lecithin and coconut cream. Clip a thermometer to the side of the pan, making sure the end is not touching the bottom of the pan. Constantly stir the mixture with a rubber spatula until well combined and it starts to bubble slightly. Add in the peanuts and stir to combine. Stir continuously until the temperature reaches 300 degrees F.
  3. Remove the saucepan from the heat and stir in the habanero powder until combined. Stir in the baking soda. (It will bubble.) Add in the Earth Balance and stir again.
  4. Immediately pour the mixture onto the lined baking sheet using the rubber spatula. Tilt the baking sheet from side to side so the mixture spreads evenly. Let it cool for about 30 minutes.
  5. Melt the coconut oil in the microwave for about 15 seconds. In a medium-sized shallow bowl, whisk the melted coconut oil with the cocoa powder and raw agave.
  6. Break the hardened brittle into pieces and dredge each piece in the chocolate mixture, returning to the lined baking sheet to slightly harden. Sprinkle immediately with coarse salt. Repeat with all pieces of brittle
  7. Place into the freezer for about 10 minutes to set, then store in an airtight container in the refrigerator. This brittle tastes best after a few hours of chilling in the refrigerator.


If you can't find habanero powder, substitute any chili powder or cayenne pepper.

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