corn syrup is an invert sugar, and prevents sugar syrups from crystalizing. This is i [otant when making fudge, taffe, carmel,and other sugar confections.
The sugar can be replaced with molasses, maple syrup, honey, agave syrup, and sugar alcohols. However, the corn syrup can only be replaced with glucose.
Other ideas for flavoring your brittle ight be to change up the sugar with one of the other sweeteners listed above. You can also replace the peanuts with pecan, or walnut pieces, macadamia nuts, cashew, hazle onuts, chopped Brazil nuts, pistachios, etc. You may not be able to use fresh, or dried fruit in you brittle. You can add fruit syrups to the liquid caramel before it gets to hot. You can also use freeze-dried fruit, or fruit powders.
Adding coarse salt, like what is on pretzels will give you a salted caramel flavor. And then there are always shattered candy canes, and minys that can be added (but not to my brittle as I detest candy mint flavors).
Hope this helps.
Seeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.