Old Fashioned Brittle

This is basically a peanut brittle recipe, minus the nuts.  I like to use toffee bits in alot of my dessert recipes.  I also like them with ice cream :). Another reason I like the nut-less version, my mother can not eat seeds or nuts.  No reason for her to not get to enjoy an oldie but goodie candy.  So, out with the nuts. If you decided you would like to use nuts, just add 2 cups of raw peanuts to the recipe. Or, whatever you choose. Cashews (oh yumm!), pecans, pumpkin seeds, sunflower seeds and oh, I'm dying to try the sesame seed brittle (sorry Mom!). One last note, you can also melt some chocolate chips on top the toffee while still warm and top with chopped nuts for a extra decadent treat. 

1 Tbsp.  butter
1/2 cup  water
1 cup light corn syrup
2 cups granulated sugar
1/8 teaspoon salt
1 Tbsp. baking soda
1 Tbsp. vanilla extract

Lightly grease or spray a cookie sheet.  Set aside.

Start of with a pretty tall sided pot, not a gigantic pot, but a nice size. Melt your butter.

Add your water, corn syrup, sugar and salt. You will need to stir often, make sure no pockets of sugar are sticking to the bottom.

Using a candy thermometer (If you don't have one, get one!) over medium heat, bring to the hard crack stage, 302 on the thermometer (around 10 minutes cooking). When your mixture starts to turn a light amber color, remove! This stuff will burn in literally a matter of a second.  Batch will be ruined. Trust me :/ . 

Once removed from heat, add your vanilla and baking soda (it's gonna expand,really. It's kind of cool, so don't worry). Be very very careful please.  Do not let the hot toffee come in contact with any part of your skin.  It is one of the worst burns as the toffee sticks to you like super glue, so, again. Be VERY CAREFUL!  

Pour the toffee onto your cookie sheet and cool in the fridge.  Or, you can do a quick "blast freeze" in the freezer.

Once completely hardened, break into bite size pieces.  Store in an air tight container. 

Note~If you are planning on using nuts, add them after you add the vanilla and baking soda. 

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