Help with Almond Brittle

[prashamk]

I was using an online recipe for making Almond Roca. While the recipe called for unsalted butter since it wasn't available I used Salted one and added slight more sugar to reduce taste of salt. 

 

I put butter in a pan, added sugar and then water and finally corn syrup but butter and sugar seem to have separated. What could be the reason?

 

Pls help.

[Kerry Beal]

Mix harder while cooking.

[Tri2Cook]

5 hours ago, prashamk said:

While the recipe called for unsalted butter since it wasn't available I used Salted one and added slight more sugar to reduce taste of salt. 

I think the additional salt from using salted butter instead of unsalted would be a nice addition. I would look at it more as the salt helping balance some of the sweetness than as something that needs to be offset with additional sweetness. Never met an almond roca that wasn't more than sufficiently sweet to begin with. Of course that's unrelated to your question and really none of my business how you choose to make your candy... just felt inspired to mention it anyway. 

[keychris]

5 hours ago, Kerry Beal said:

Mix harder while cooking.

 

you could also add a pinch of bicarbonate soda to help with the emulsification, but you still need to put in a bunch of effort mixing!

[Chocolot]

Ditch the corn syrup. Use salted butter. Mix the sugar and water and add butter. Cook slow at first to get the sugar to dissolve. When it is boiling and no sugar grains remain, turn up the heat to finish cooking. After about 260F, it won't separate. Good luck.

[minas6907]

Do you mind posting the recipe you used?