Corn Syrup Free Peanut Brittle
User Reviews
4.8
Corn Syrup Free Peanut Brittle
Description
The Corn Syrup Free Peanut Brittle starts with making a sugar syrup substitute that mimics corn syrup by cooking sugar, cream of tartar, and water together until thickened. This syrup is then combined with more sugar, water, salted butter, and baking soda, followed by salted peanuts. The mixture is cooked to the hard crack temperature (300–310°F) which ensures a proper brittle crunch when cooled. The baking soda promotes a light, airy texture and brightness in the candy.
The finished peanut brittle has a firm, crisp texture and a golden amber color, with the salted peanuts providing bursts of nutty flavor and a satisfying crunch. Because the candy reaches the precise hard crack stage, it should easily crack rather than be chewy.
To store the brittle, keep it airtight with parchment paper layers to prevent sticking, and it can be frozen for longer storage. Using salted butter enhances flavor, though unsalted can be used with added salt during cooking. The recipe also notes substitutions for nuts, but baking soda and cream of tartar should be retained for the correct texture and consistency. Patience in cooling is important to let the brittle set fully before breaking and serving.
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 butter salted
- 1/4 teaspoon baking soda
- 1 1/2 cups peanuts salted
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!
Notes
- Store peanut brittle in an airtight container with parchment paper between layers for up to 2 months to maintain freshness.
- Freezing is an option for extended storage; use a freezer-safe container with parchment paper and freeze up to 3 months.
- Butter should be salted for the best flavor, though unsalted butter can be used if you add a pinch of salt during cooking.
- Any type of nuts can replace peanuts if preferred, but do not substitute baking soda or cream of tartar as they are crucial for texture.
- Ensure the candy reaches 300-310°F for proper brittleness; avoid thermometer contact with pan bottom for accurate temperature.
- Allow peanut brittle to cool completely (at least 30 minutes) before breaking to ensure it sets correctly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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