Peanut Brittle Recipe Without Corn Syrup
Peanut Brittle Recipe Without Corn Syrup is a unique candy because it has a crunchy exterior with a smooth, silky center. There are many variations of this candy, but there are some basics to make it that way. The main ingredients in peanut brittle are sugar and peanuts.
Ingredients
- 1 tablespoon Vegetable oil
- ⅔ cup Cane sugar (or light brown sugar)
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 150 gram Unsalted peanuts (1 cup)
Instructions
- Overhang parchment paper on a 19*14cm (8*5in) baking pan and lightly brush it with oil.
- Shake the pan to level the sugar after placing it in a heavy-bottomed pan (preferably a steel pan).
- Using low heat, cook the sugar without stirring for about 20 minutes. The caramel should be dark and smooth.
- If crystallized sugar remains after 20 minutes, lower the heat and swirl the pan gently for 5 minutes, dragging the dry sugar into the wet. You may have to start over if your caramel does not melt and your brittle becomes bitter if it doesn't melt.
- Add the spices, lemon juice, and peanuts to the pan after it has been taken off the heat. Using an oiled spatula, stir the mixture.
- Put the caramel into the prepared pan and spread it evenly with a spatula. This caramel will harden pretty quickly, so be quick.
- Every 15 minutes, check the peanut brittle consistency with your fingertip.
- The peanut brittle is nearly ready when the parchment paper is almost set.
- Lift the brittle and peel off the parchment paper. Make rough squares out of the peanut brittle using a sharp knife.
- After the pieces of brittle have been placed back in the pan, allow them to be completely set before serving.
Nutrition
Calories: 198kcal
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