HOW TO MAKE PEANUT BRITTLE WITHOUT CORN SYRUP RECIPES

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BEST PEANUT BRITTLE RECIPE WITHOUT CORN SYRUP – COOK TIL YUMMY



Best Peanut Brittle Recipe Without Corn Syrup – Cook Til Yummy image

Provided by Alana

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 8

1 ½ cups salted peanuts
1 cup granulated sugar
¼ teaspoon salt
1 tablespoon butter
½ teaspoon vanilla
1 tablespoon baking soda
Heavy-bottomed saucepan
Greased baking sheet

Steps:

  • Prepare all the ingredients before starting with anything. I find this very important because every second counts in making the caramel.  It’s very easy to mess the hot sugar up, so you got to have everything in handy and ready for the next process to ensure you don’t burn your mixture. This means all ingredients should already be measured and placed in bowls near you. The baking sheet should already be greased as well.
  • Combine sugar, water, and salt in a heavy-bottomed saucepan.
  • Bring to a boil over medium-high heat without stirring.
  • Once the color of the sugar starts to change around the edge, turn down the heat to medium.
  • Gently swirl the pan around to incorporate the caramelized sugar until the color turns to dark amber.
  • After all the sugar is incorporated, take the pan off the heat and quickly add in the butter, vanilla, and baking soda. Stir continuously until the mixture becomes glossy.
  • Stir in the nuts quickly and pour the mixture onto the greased baking sheet. You don’t have to worry about spreading it out evenly. Just pour the mixture in the middle, swirl the baking sheet around, and the hot mixture will spread by itself.
  • After the mixture spreads on its own, flatten the parts where the nuts are in huge clumps.
  • Let the peanut brittle cool for about 30 minutes.
  • Once the brittle is ready, crack the brittle to pieces. Store in an airtight container.

PEANUT BRITTLE RECIPE | MARTHA STEWART



Peanut Brittle Recipe | Martha Stewart image

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 35 minutes

Prep Time 5 minutes

Number Of Ingredients 5

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Steps:

  • Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
  • Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

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