WALNUT BRITTLE WITHOUT CORN SYRUP RECIPES

Steps:

• In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280° on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage). Remove from the heat and stir in baking soda., Spread immediately into a greased 15x10x1-in. pan. When cool, break into pieces.

Steps:

• Preheat the oven to 375° with a rack in the center position. Roast the nuts on a rimmed baking sheet until fragrant, about 10 minutes, then transfer to large bowl. Line the baking sheet with a silicone baking mat or parchment paper and lightly coat with nonstick cooking spray.  In a small saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking, stirring frequently, until the milk solids turn golden brown, about 4 minutes. Transfer to a heatproof bowl.  In a large saucepan, stir together the sugar, corn syrup, and 1/2 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Stop stirring when the mixture begins to boil. Cook until the mixture is deep amber and just beginning to smoke, about 20 minutes, brushing away any crystals that form on the sides of the pan with a wet pastry brush.  Off heat, stir in the brown butter, salt, and baking soda with a heatproof silicone spatula. Add the pecans and walnuts stir until the foam begins to subside. Be careful, the mixture will be extremely hot. Pour the candy mixture onto the prepared baking sheet and spread with the silicone spatula to about 9-by-12 inches. Sprinkle with sea salt. Set aside to cool completely, then break into pieces. Store in an airtight container at room temperature.