Corn Syrup Free Peanut Brittle
User Reviews
4.8
75 reviews
Excellent
Corn Syrup Free Peanut Brittle
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Everything you love about this sweet snack, but without corn syrup!
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Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Let Cool: Set baking sheet aside in a cool dry place to cool and set.
- 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.
- Enjoy!
Equipments used:
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
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