PEANUT BRITTLE WITHOUT CORN SYRUP RECIPES RECIPES

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.

Steps:

• Butter a large baking pan; set aside. Combine peanuts, sugar, and corn syrup in a medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.
• Insert a candy thermometer. Continue boiling, without stirring, until temperature registers 295 degrees, about 6 minutes. When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
• As soon as candy is cool enough to handle, use your fingers to stretch the brittle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces.