Easy Homemade Peanut Brittle Recipe | A Spicy Perspective (2024)

FAQs

Why didn't my homemade peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

#5 - Overall, eliminate opportunities for moisture

Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.

Use a candy thermometer!

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky. A thermometer is an accessible and inexpensive way to monitor temperature and ensure properly cooked brittle.

So, I Googled Salvaging Undercooked Peanut Brittle and followed Tiffany's helpful instructions to throw the pieces back in the pan, turn the heat up and stir, stir, and stir to a raging boil and wait to pour it in the pan until it reaches 300 degrees.

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.

I've learned that brittle is better when made on a cool, dry day. When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air.

You'll also want to prepare a baking sheet, with either a silicone mat or parchment paper. The mat/paper will help ensure the peanut brittle doesn't stick directly to pan once it has cooled.

Why does my peanut brittle have bubbles? ›

As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO₂ that get trapped, making the sugar porous and, well… brittle.

After softening in the microwave, I would recommend mixing in some oil that isn't too flavorful. I found mixing in a bit of water works fine though. You could even make your own mixes to make that last little portion of nut butter count by mixing in honey, unrefined coconut oil, or even Nutella if you so desire!

How long does it take for peanut brittle to harden? This microwave peanut brittle starts to harden almost immediately once you finish cooking it and stirring in the baking soda. It will be completely hardened and ready to break into pieces in just 30 minutes.

Since oil and water don't mix, and peanut butter has a high oil content, there isn't much room in the mixture left over for water, explains Live Science. This can lead to naturally dry peanut butter, drying out more quickly due to its limited water content.