Why add water to candy when you need to boil it back out anyways?

I’ve been looking at peanut brittle recipes online and they all seem to call for anywhere from 1/4 cup to 1 cup of water for 2 cups sugar, 1 cup corn syrup, and 1 cup butter. Is the water necessary? If it’s about dissolving the sugar, I feel like it would dissolve into the butter and corn syrup with only heat—though I haven’t actually tried it. When following these recipes, I’ve found that the mixture sits at ~210F until most of the water boils off. It seems like it would be faster to omit the extra water in the first place. via /r/AskCulinary http://bit.ly/2EN1RmX