Corn Syrup Free Peanut Brittle

User Reviews

4.8

75 reviews
Excellent

Corn Syrup Free Peanut Brittle

Everything you love about this sweet snack, but without corn syrup!

I Made This!

56 people made this

Save this

45 people saved this

Ingredients

Servings

Corn Syrup Substitute

  • 1 cup sugar 195 g
  • 2/3 cup water
  • 1/4 teaspoon cream of tartar

Peanut Brittle

  • corn syrup substitute
  • 1 1/2 cups sugar 298 g
  • 1/2 cup water
  • 5 tablespoons salted butter
  • 1/4 teaspoon baking soda
  • 1 1/2 cups salted peanuts
Add to Shopping List

Instructions

  1. Prep: Line a baking sheet with parchment paper and set aside. Set aside all of your ingredients so they are ready to go because once the candy comes up to temperature, you need to move quickly.
  2. Create Corn Syrup Sub: Add sugar, cream of tartar, and water to a medium-sized bowl and whisk so that all of the sugar is dissolved. Once the sugar is all dissolved, turn the heat to medium, continuing to whisk. Bring to a boil and then reduce to a strong simmer to thicken into a syrup, stirring often for 15 minutes. Turn off the heat to stop the syrup from simmering before continuing.
  3. Add More Sugar and Water: To the same pot, add 1/2 cup of water and another 1 1/2 cups of sugar. Turn heat to medium again, whisk the sugar syrup and the water and added sugar so that the new sugar dissolves as it is all brought to a boil, but then reduce the heat to medium-low and bring to a gentle boil.
  4. Let Boil and Come up to Temp: Let it all gently boil. As it does, it will turn a golden brown color. Use a high-heat spatula to stir it in the pan to reduce burning on the bottom of the pan. Bring to 310 degrees F remove the pan from the heat.
  5. Finish Brittle: Working quickly, add butter and baking soda to the hot pan, and stir with the spatula until the butter has melted (it will foam, that's normal!) and then immediately add the peanuts and give it a quick stir. Quickly pour contents onto parchment paper and spread into an even layer. It is important to do this while everything is still hot.
  6. Let Cool: Set baking sheet aside in a cool dry place to cool and set.
  7. Crack the brittle: Once the peanut brittle has completely cooled, take another sheet of parchment paper and cover it. Use your fist, or the end of a kitchen sharpening tool to gently tap the top of the parchment paper, break up the peanut brittle underneath into desired sized pieces.
  8. Enjoy!

Notes

  • Storage
  • Storage
  • Counter: Store in an airtight container with parchment paper between layers for up to 2 months (good luck keeping it around that long!).
  • Freezer: Store in a freezer-safe container with parchment paper between layers for up to 3 months. 
  • Fridge: This is not recommended unless you live in a high-humidity area and the humidity of your fridge is lower than the air.
  • Substitutions
  • Substitutions
  • Butter:  We prefer salted butter for this recipe, but you can use unsalted and then just add a pinch of salt when you add the butter.
  • Peanuts: While this may be a peanut brittle recipe, you can substitute any other nut you want or a mixture of your favorites! 
  • Baking Soda and Cream of Tartar are key ingredients to this recipe. Do not substitute them for any other ingredients. 
  • KEY Tips 
  • KEY Tips
  • Temperature:  The hard crack temp for candy is 300 - 310 degrees F.  We err on the side of higher temp just to be safe, because if your candy temp does not reach this, then it will not have the same nice delicate crunch and will come out chewy instead. 
  • Ensure you're thermometer is reading the liquid: When you put your thermometer into your pan, be sure that it's not touching the bottom of the pan as this will read higher than the liquid itself. 
  • Let it COMPLETELY cool:  While it's hard to wait, give it at least 30 minutes to completely cool before giving it a crack. 
  •  

Nutrition Information

Show Details
Calories 142kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 6mg (2%) Sodium 65mg (3%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 67IU (1%) Calcium 10mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 26pieces

Amount Per Serving

Calories 142 kcal

% Daily Value*

Calories 142kcal 7%
Carbohydrates 21g 7%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 6mg 2%
Sodium 65mg 3%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 67IU 1%
Calcium 10mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

75 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Pistachio Brittle without Corn Syrup

American
5.0 (12 reviews)

Easy Homemade Peanut Brittle

North American, American
5.0 (9 reviews)

Peanut Brittle

American
5.0 (60 reviews)

Easy Microwave Peanut Brittle Recipe

American
5.0 (15 reviews)

Microwave Peanut Brittle Recipe

American
0.0 (0 reviews)

Microwave Peanut Brittle

American
5.0 (12 reviews)

Homemade Peanut Brittle

American
5.0 (48 reviews)

Peppermint Bark Brittle

American
5.0 (30 reviews)

Cashew Brittle

American
5.0 (3 reviews)

Peanut Butter Candy Corn Blondies

American, Vegetarian
5.0 (3 reviews)

Candy Corn Bark

American
5.0 (9 reviews)

Easy Buckeye Recipe (Peanut Butter Balls)

North American, American
5.0 (6 reviews)

Homemade Peanut Butter Cups

American
5.0 (18 reviews)

Peanut Butter Balls With Rice Krispies

American
5.0 (6 reviews)