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

FAQs

How do you make peanut brittle easy? ›

Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer. Refrigerate until brittle, at least 30 minutes.

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.

Be sure to use a candy thermometer to ensure it reaches 300 degrees F or hard crack stage. What does baking soda do to peanut brittle? Adding a little baking soda aerates the peanut brittle causing it to expand slightly for a crunchy texture that won't break your teeth when you chew it.

The candy will attract moisture from the air, making it unpleasantly sticky instead of shatteringly crisp. Once it's completely cool, transfer it to an airtight container.

To keep the brittle light and airy, do not spread or flatten the mixture.

What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.

Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden. From internet: Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it.

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.

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.

Frequently asked questions. Why does my homemade peanut brittle stick to my teeth? This is because you did not cook it long enough in the microwave. If the texture of the peanut brittle is sticky, and not crunchy, this means that you need to cook the mixture longer, until it reaches 300°F.

Can you use parchment paper when making peanut brittle? ›

You will want the cookie sheet to be non-stick. Use parchment paper, a silicone baking sheet or a greased cookie sheet. Spread the peanut brittle as thin as you can. Immediately add your sea salt.

Historians speculate that the Southern tradition of blending shelled, salted peanuts and co*ke may have originated in the 1920s, when farmers or other manual laborers wanted to enjoy a snack that wouldn't require touching their food.

Your two biggest spoilage factors for peanut brittle would be moisture and rancidity. The cooked sugar that forms the brittle would suffer from moisture, which it would absorb directly from the atmosphere, causing it to become sticky and soft.

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. Allow the brittle to cool completely and store it in a freezer safe, airtight container.

Heavy 6 quart Dutch Oven pot. Mine is an old 1970's Club Aluminum. It's perfect! You need a heavy THICK pot so it won't scorch.

To de-skin your peanuts more efficiently, all you've got to do is preheat your oven to 350 degrees. Spread out your nuts in a pan and bake them for five minutes. Let them cool before rubbing them between your hands.

Cover the pot and allow them to soak for 30 minutes.

Dried peanuts will require a longer soaking time before cooking, so leave them to soak for at least 8 hours or overnight. Soaking the peanuts ensures that they will soften more easily when they are cooked, giving them their delicious texture.