recipe for Peanut brittle without corn syrup?

Question

Any ideas? It doesn't have to be peanut brittle exactly, just the brittle part:) thank you!

Answer 1

Hi !!!
Here's a recipe that uses maple-flavored syrup & cashews...

Maple-Cashew Brittle

Yield: Makes about 1-1/4 pounds brittle

Ingredients:
1cup sugar
1cup maple-flavored syrup*
1/4cup water
3 tablespoons butter
1-1/2 cups lightly salted roasted cashews
1/4 teaspoon baking soda

Preparation:
1.Lightly butter 15X10X1-inch jelly-roll pan.
2.Combine sugar, syrup, water and butter in heavy 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about 25 minutes or until mixture reaches hard-crack stage (300° to 305°F) on candy thermometer. (Watch carefully so that mixture does not burn.) Remove from heat; immediately stir in cashews and baking soda.
3.Immediately pour into prepared pan, quickly spreading to edges of pan and making sure cashews are spread in single layer. Cool completely, about 30 minutes. Break into pieces. Store in airtight container at room temperature up to 4 weeks.

Traditional Nut Brittle: Substitute light corn syrup for maple-flavored syrup and deluxe mixed nuts without peanuts for cashews. Proceed as directed.

----------OR THIS SIMPLE RECIPE...

Mixed Nut Brittle

Makes 3 pounds brittle

This glorified peanut brittle is made with cashews, slivered almonds, and pistachios, added to a freshly made caramel of butter and sugar. You can, of course, adapt the recipe to make your own house version by varying the assortment of nuts, or by choosing just your favorite type.


Ingredients:
2 cups salted cashews
2 cups salted pistachios
2 cups slivered almonds
6 cups sugar
12 tablespoons salted butter


Method
1. Preheat the oven to 325°F (160°C).
2. Toast each type of nut separately by placing them in a single layer on a cookie sheet and baking until a little more than golden brown, 15 to 20 minutes for the cashews, 15 minutes for the pistachios, and 5 to 10 minutes for the almonds. As they are finished, let them cool to room temperature. Then gather them in a bowl and stir them together.
3. Put 2 cups of the sugar in a sauté pan and set it over medium-high heat. Let the sugar melt and caramelize until golden brown, approximately 4 minutes. Then add 4 tablespoons of the butter and whisk it with the sugar until it takes on an almost sauce-like consistency.
4. Remove the pan from the heat and stir in 2 cups of the nuts and stir until they are well coated in the caramel. Pour the mixture out onto a foil-lined baking sheet, spreading it out with a baking spatula. Repeat with the remaining sugar, butter, and nuts.
5. Put the baking sheets in the oven and bake until the nuts spread out into a flat sheet, approximately 10 minutes. Remove from the oven and let cool. Then break up by hand into desired-size pieces.

-----------AND, LASTLY...

Chocolate Pecan Brittle

Prep:10m Cook:20m
Servings:10

Ingredients:
2 cups butter
2 cups sugar
1/4 cup plus 2 tablespoons water
12 ounces milk chocolate candy bars
3 cups chopped pecans

Directions:
Combine butter, sugar and water in a large saucepan then cook over low heat until mixture reaches hard crack stage.
Remove from heat and immediately pour into 2 buttered pizza pans spreading to edges of pan.
Melt chocolate and spread over brittle then sprinkle pecans evenly on top and press into chocolate.
Let stand until chocolate is firm and break into pieces.

Answer 2

Peanut Brittle Without Corn Syrup

Answer 3

Not sure if there is one. If you are desperate I guess you could try making it by making your own simple syrup instead of using the corn syrup. Not sure what that woud do to the brittle though. Good Luck.