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No Corn Syrup Peanut Brittle

No Corn Syrup Peanut Brittle

This peanut brittle is so delicious! It is fairly simple to make, even for a novice candy maker.
Have all the ingredients for this recipe

measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients or grease the sheet in between steps. No need to have candy thermometer for this recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 45 minutes

Servings:
Original recipe yields 1 lb, 16 servings

Kale chips

2 cps peanuts(can replace any nuts you like)
½ cup sesame seeds
1½ cup of turbinado sugar or cane sugar(may substitute with half brown sugar,half white sugar)
¼ tsp of celtic sea salt(optional)

Lightly roast the peanuts on stove top, (I use dehydrated peanuts instead of roasting, microwaving or baking; soak peanuts in water for 4-6 hours, drain and dehydrate for about 10 hours), food process only half amount of the peanuts until you get coarse powder(sometimes I use all peanuts without blending, that’s okay too), no need to blend sesame seeds. Then mix all the peanuts, sesame seeds and salt and keep it aside.
Lightly spray a cookie sheet and bottom of corningware bowl with olive oil and set aside.
In a heavy 2 quart saucepan, over high heat melt sugar. DO NOT BE TEMPTED TO ADD WATER and don’t use nonstick pan. Stir constantly until sugar is melted, do not wait for too long otherwise you will be burning the caramel. You need to add peanut and sesame mixture quickly into caramel. Remove from heat right after the peanuts mixture is stirred into caramelized sugar and pour at once onto cookie sheet.

You have to work fast at spreading it on the sheet. Use a bowl with bottom greased as shown in the picture to spread. If you want to have it in the shapes you like, score it right after you spread it on the sheet to the shapes you like, I scored mine to diamond shapes, I used pizza cutter, don’t forget to grease the knife or cutter when you score.You don’t have to cut it all the way through as you can easily snap once it is hardened.

Kale chips

With 2 forks, lift the hardened brittle after about 20 minutes, wipe out all the oil on the brittle with paper towel then snap brittle into pieces.

Kale chips

Kale chips

I got about 36 pieces from this recipe.
This is a very simple recipe for a very delicious concoction of peanuts and healthy way of satisfying your sweet tooth. The only potential issue is that this recipe has sugar and not recommended for diabetics, even for others I recommend this only as an occasional treat.

TIPS:
• If wait until till all the sugar clumps to dissolve completely you might end up with dark peanut brittle from burnt caramel, this happens often when you make large batch.
• If you make this with jaggery it tastes even better, but it looks better with sugar.
• You can mix different nuts for this recipe

Rich Text Area Toolbar Bold (Ctrl / Alt + Shift + B) Italic (Ctrl / Alt + Shift + I) Strikethrough (Alt + Shift + D) Unordered list (Alt + Shift + U) Ordered list (Alt + Shift + O) Blockquote (Alt + Shift + Q) Align Left (Alt + Shift + L) Align Center (Alt + Shift + C) Align Right (Alt + Shift + R) Insert/edit link (Alt + Shift + A) Unlink (Alt + Shift + S) Insert More Tag (Alt + Shift + T) Toggle spellchecker (Alt + Shift + N) ▼ Toggle fullscreen mode (Alt + Shift + G) Show/Hide Kitchen Sink (Alt + Shift + Z) Format Paragraph ▼ Underline Align Full (Alt + Shift + J) Select text color ▼ Paste as Plain Text Paste from Word Remove formatting Insert custom character Outdent Indent Undo (Ctrl + Z) Redo (Ctrl + Y) Help (Alt + Shift + H) No Corn Syrup Peanut Brittle This peanut brittle is so delicious! It is fairly simple to make, even for a novice candy maker. Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients or grease the sheet in between steps. No need to have candy thermometer for this recipe. Prep Time: 10 minutes Cook Time: 15 minutes Ready In: 45 minutes Servings: Original recipe yields 1 lb, 16 servings 2 cps peanuts(can replace any nuts you like) ½ cup sesame seeds 1½ cup of turbinado sugar or cane sugar(may substitute with half brown sugar,half white sugar) ¼ tsp of celtic sea salt(optional) Lightly roast the peanuts on stove top, (I use dehydrated peanuts instead of roasting, microwaving or baking; soak peanuts in water for 4-6 hours, drain and dehydrate for about 10 hours), food process only half amount of the peanuts until you get coarse powder(sometimes I use all peanuts without blending, that’s okay too), no need to blend sesame seeds. Then mix all the peanuts, sesame seeds and salt and keep it aside. Lightly spray a cookie sheet and bottom of corningware bowl with olive oil and set aside. In a heavy 2 quart saucepan, over high heat melt sugar. DO NOT BE TEMPTED TO ADD WATER and don’t use nonstick pan. Stir constantly until sugar is melted, do not wait for too long otherwise you will be burning the caramel. You need to add peanut and sesame mixture quickly into caramel. Remove from heat right after the peanuts mixture is stirred into caramelized sugar and pour at once onto cookie sheet. You have to work fast at spreading it on the sheet. Use a bowl with bottom greased as shown in the picture to spread. If you want to have it in the shapes you like, score it right after you spread it on the sheet to the shapes you like, I scored mine to diamond shapes, I used pizza cutter, don’t forget to grease the knife or cutter when you score.You don’t have to cut it all the way through as you can easily snap once it is hardened. With 2 forks, lift the hardened brittle after about 20 minutes, wipe out all the oil on the brittle with paper towel then snap brittle into pieces. I got about 36 pieces from this recipe. This is a very simple recipe for a very delicious concoction of peanuts and healthy way of satisfying your sweet tooth. The only potential issue is that this recipe has sugar and not recommended for diabetics, even for others I recommend this only as an occasional treat. TIPS: • If wait until till all the sugar clumps to dissolve completely you might end up with dark peanut brittle from burnt caramel, this happens often when you make large batch. • If you make this with jaggery it tastes even better, but it looks better with sugar. • You can mix different nuts for this recipe Path : p

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4 Responses to “No Corn Syrup Peanut Brittle”

  1. Belina says:

    it was a great experience to read such kind of great work i really enjoyed while reading this article.

  2. DonnaMayhem says:

    Thanks Dr. Saila. I tried this recipe and it turned out great. Was my first time making peanut brittle of any kind. I’d recommend this recipe, for sure. It was super easy. I do think I heated the sugar a bit too long because mine had a slightly burnt aftertaste. But overall, it turned out well. Thanks for the recipe!

    DonnaMayhem

  3. hawaii says:

    I tried Alton Brown peanut brittle, with no luck . I looked at many others and tried . No luck. Please thank your mother for sharing…. this is the simplest and it worked on my first try. I made two batches for my son school fundraiser. aloha from Hawaii

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