JustPoppin.comTM Gluten Free Sorghum Brittle

Thanks to our good friends at Justpoppin for giving us a fantastic Brittle recipe. Perfect as a gift or for a sweet treat.

Ingredients:

2 – cups sugar

1 – cup light corn syrup

1 – cup water

3 to 4 – cups Popping Sorghum, popped

½ –  teaspoon salt

1 – tablespoon unsalted butter

1 – teaspoon baking soda

Equipment Needed:

2 – well greased cookie sheets
(with raised edges)

1 – candy thermometer

Directions:

In a heavy 3 qt. saucepan, over medium heat, combine: sugar, corn syrup and water.

Cook until 243oF is reached on the candy thermometer.  Add 2 cups popped Sorghum and salt. Stir constantly.

Cook to 305oF.

Quickly stir in butter and baking soda and add remaining popped Sorghum.

Pour at once onto cookie sheets.  Spread evenly with a spatula.

  • For a more “Heath” type flavor and texture, place pans in 350oF oven and bake until golden brown. About 10 minutes. Watch carefully as it can burn quickly.

Break up when cool.

Store in an airtight container.

Optional

Unsalted raw nuts may be added when adding first batch of Sorghum ,or unsalted roasted nuts may be added just prior to adding butter and baking soda.

TIP: When pouring out the mixture, it helps to have 2 people. One to pour, and the other to steady the tray and start spreading.

NOTE: Avoid serious burns by being very careful to not get any of the mixture on your skin.

Tina Turbin

www.GlutenFreeHelp.Info

http://shop.justpoppin.com/

k.m.

m.t.

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

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About Us

My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.