I recently had to make a brittle for one of the desserts at the restaurant. It didn’t take me long to remember why I wasn’t a candy maker! Five pounds of sugar, umpteen nuts, cups of corn syrup and my frustration only grew. Some recipes used butter and vanilla, others not so much. Some used baking soda, but I didn’t want the opaque, spongey look. All of them used corn syrup but it seemed any amount went. One recipe used so much butter it told you to blot the excess off after it cooled!
So back to the drawing board I went. Sugar, nuts and some kind of heat were a given. Butter was added for richness and the key came down to the amount of corn syrup used. Using too little, still allowed granulation of the sugar and didn’t allow the mixture to be stirred. So a two to one ration of sugar to corn syrup worked perfectly.
The mixture could be stirred and no matter what, wouldn’t granulate. To make things easier this recipe does not require the use of a candy thermometer. All the ingredients are in the pan and the mixture are cooked to color.