The best trick for making ultra-thin brittle is the warm baking sheets, which will keep the candy fluid enough to allow you to spread it as thinly as you can.
Why use corn syrup and baking soda to make a brittle candy? Corn syrup helps insure that as the granulated sugar melts it won’t re-crystallize if there’s a chance of a rogue sugar crystal on the inside of the pan. The baking soda interacts with the sugar acids to create carbon dioxide (when the candy mixture foams up when the soda is stirred in), which produces the airy, lacy texture you see when you break a piece of peanut brittle.
Package up broken peanut brittle in cookie tins or wrapped up in candy cellophane for gifting during the holidays. Or large covered mason or French canning jars are nice, as they are reusable and keep out moisture, which can make any candy sticky.
Don’t let the call for using a candy thermometer deter you from making an addictive nut brittle. A good one is worth the investment and will guarantee your candy will be the right consistency after cooking, so once it cools it will have that brittle “snap”. If you’ve inherited a candy thermometer double-check to be sure it’s accurate by letting it stand in a pan of water and bringing it to a boil. It should read 212°F- and if not, note how many degrees you’ll need to add or subtract when you use it to check on a hot sugar syrup.
Roasted cashew halves or small whole almonds make equally delicious brittle candy, especially with a sprinkle of coarse salt at the end when the candy is spread out to cool.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
