I followed your recipe and it came out perfectly. I honestly thought I was gonna mess this up. I used the wet pastry brush around the edge of the pot. The brittle came out...well brittle but then smooth on my tongue as it devolved. No crystals; didn't feel like granulated sugar on my teeth. I wrote this down for future reference. Gonna make this again for sure. Thank you so much!
Appreciate the no corn syrup instructions; I really want to avoid the stuff but peanut brittle is so delicious! The spout on the pan is very important. It really helps control how the hot candy pours out. I got a spouted pan so I could make hard candies and pour them accurately into molds. You can't be too careful with hot candy. Thanks so much for posting this, a simple recipe explained without fluff.
❤❤❤Excellent Presentation...I thoroughly enJoYed your fun tutorial as you made it super easy to understand how to make it!👍I shall be puttinG thiS on my calendar to make on a Very Cold Winter's Day so that I will haVe plenty of time to do a very good job of makinG your Yummylicious Receipe!🥶✌🤓🙏😇🌹🌞🌹🥜🥜🥜🌹☕🍵☕
Trying this today and watched the video umpteen times to try to eyeball a measurable amount for the ‘bit of water’ 😫😂 I still don’t know but I’m giving this a shot anyway! 🤞🏽🙏🏽 💕
The full recipe with quantities is linked in the description. You can also find it here: nofrillskitchen.com/peanut-brittle-without-corn-syrup/ :) Good luck with the recipe!
I attempted this recipe based on your website....this is what you have typed though: "Once the mixture has come to a boil, increase the heat to medium and stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and wisps of smoke appear. DO NOT stir the mixture at all once it has come to a boil"....So I stirred UNTIL it came to a boil, like you said. This was a complete disaster....once I added the butter (took it off the heat), it turned back into a powdery substance....I attempted to save it by reheating it on a medium heat....eventually, it turned back into a syrup consistency, but it started smelling burnt, so it was a total loss. I am pretty experienced with cooking and baking, but have never made peanut brittle (I actually hate it, making it for my father), but I've made hard candy and caramel and have never had this issue.
I made it again, following the instructions in the video instead and it made a huge difference....I only stirred until the sugar was dissolved, then stopped stirring until it was a dark amber.....turned out perfect!
I'm happy this worked out a second time for you! I think your problem the first time around may have been that the sugar was not completely dissolved before it came to a boil. You prompted me to update the written recipe with a note emphasising the importance of the sugar being completely dissolved. Unfortunately, when making candy without corn syrup, it does make it easier for mistakes to happen.
God bless you for your recipe, Jesus is coming soon; I just found some wild chestnuts, I roasted them in the oven but they broke up into small bits (I guess cooking them in sugar water is better) - so I decided to make brittle, but didn’t have corn syrup; so I made roasted chestnut brittle! ♥️
Why have I read that the sugar will become rock candy in the pan if you don't substitute Cream of Tartar into the recipe when omitting Corn Syrup? I thought your recipe would not work.
I'm not sure where you read that. Cream of tartar is an acid that can help prevent crystallisation (in the same way that using corn syrup can prevent it), however, it is by no means a requirement. I successfully make candy/caramel without using either ingredient all the time and I assure you that this recipe works so long as you ensure that the sugar is dissolved completely before the mixture comes to a boil and that the syrup is not stirred while it's caramelising.
The written recipe with quantities is linked in the description and in the pinned comment. You can also find it here:nofrillskitchen.com/peanut-brittle-without-corn-syrup/
Just be patient, you'll get there eventually! If your syrup is coming to a boil before all of the sugar is dissolved, then you can remove it from the heat periodically and keep stirring until it dissolves :)
Find the full written recipe here: nofrillskitchen.com/peanut-brittle-without-corn-syrup/
I followed your recipe and it came out perfectly. I honestly thought I was gonna mess this up. I used the wet pastry brush around the edge of the pot. The brittle came out...well brittle but then smooth on my tongue as it devolved. No crystals; didn't feel like granulated sugar on my teeth. I wrote this down for future reference. Gonna make this again for sure. Thank you so much!
I'm so happy to hear it! Glad you enjoyed :)
Much better explanation of the entire than other brittle videos, and no corn syrup!
Thanks! Happy you liked the recipe :)
Appreciate the no corn syrup instructions; I really want to avoid the stuff but peanut brittle is so delicious!
The spout on the pan is very important. It really helps control how the hot candy pours out. I got a spouted pan so I could make hard candies and pour them accurately into molds. You can't be too careful with hot candy.
Thanks so much for posting this, a simple recipe explained without fluff.
Happy you liked the recipe!
❤❤❤Excellent Presentation...I thoroughly enJoYed your fun tutorial as you made it super easy to understand how to make it!👍I shall be puttinG thiS on my calendar to make on a Very Cold Winter's Day so that I will haVe plenty of time to do a very good job of makinG your Yummylicious Receipe!🥶✌🤓🙏😇🌹🌞🌹🥜🥜🥜🌹☕🍵☕
Why not give the full recipe when we click on "more"? It is a bother to go to another page. Great recipe btw
I just eye balled all the ingredients and it came out perfect 😂
Happy to hear it!
Trying this today and watched the video umpteen times to try to eyeball a measurable amount for the ‘bit of water’ 😫😂 I still don’t know but I’m giving this a shot anyway! 🤞🏽🙏🏽 💕
The full recipe with quantities is linked in the description. You can also find it here: nofrillskitchen.com/peanut-brittle-without-corn-syrup/ :)
Good luck with the recipe!
Ill be trying this
Hope you enjoy!
I attempted this recipe based on your website....this is what you have typed though: "Once the mixture has come to a boil, increase the heat to medium and stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and wisps of smoke appear. DO NOT stir the mixture at all once it has come to a boil"....So I stirred UNTIL it came to a boil, like you said. This was a complete disaster....once I added the butter (took it off the heat), it turned back into a powdery substance....I attempted to save it by reheating it on a medium heat....eventually, it turned back into a syrup consistency, but it started smelling burnt, so it was a total loss. I am pretty experienced with cooking and baking, but have never made peanut brittle (I actually hate it, making it for my father), but I've made hard candy and caramel and have never had this issue.
I made it again, following the instructions in the video instead and it made a huge difference....I only stirred until the sugar was dissolved, then stopped stirring until it was a dark amber.....turned out perfect!
I'm happy this worked out a second time for you! I think your problem the first time around may have been that the sugar was not completely dissolved before it came to a boil. You prompted me to update the written recipe with a note emphasising the importance of the sugar being completely dissolved.
Unfortunately, when making candy without corn syrup, it does make it easier for mistakes to happen.
In Which city(region) you're from?
God bless you for your recipe, Jesus is coming soon; I just found some wild chestnuts, I roasted them in the oven but they broke up into small bits (I guess cooking them in sugar water is better) - so I decided to make brittle, but didn’t have corn syrup; so I made roasted chestnut brittle! ♥️
That sounds excellent! I'm glad you liked the recipe :)
indeed he is. btw the heart symbols not really a heart. its a pagan symbol
Does it need the vanilla extract or can I make it with out it
You can make it without it but the flavour will be relatively one-dimensional. It won't effect the end product, however.
Why have I read that the sugar will become rock candy in the pan if you don't substitute Cream of Tartar into the recipe when omitting Corn Syrup? I thought your recipe would not work.
I'm not sure where you read that. Cream of tartar is an acid that can help prevent crystallisation (in the same way that using corn syrup can prevent it), however, it is by no means a requirement. I successfully make candy/caramel without using either ingredient all the time and I assure you that this recipe works so long as you ensure that the sugar is dissolved completely before the mixture comes to a boil and that the syrup is not stirred while it's caramelising.
No ingredients qty's given
The written recipe with quantities is linked in the description and in the pinned comment. You can also find it here:nofrillskitchen.com/peanut-brittle-without-corn-syrup/
I follow the recipe and became powder :(
Sugar is not dissolving in pan
Just be patient, you'll get there eventually! If your syrup is coming to a boil before all of the sugar is dissolved, then you can remove it from the heat periodically and keep stirring until it dissolves :)