Sort ingredients
tearl42
QR Code
Listen
Pdf
Corn syrup substitute
Peanut Brittle
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 ½ cup of water and another 1 ½ 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.