Old-fashioned Homemade Peanut Brittle Recipe for the Holidays (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.

To store: Once it's completely cooled, store peanut brittle 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.

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.

- Preheat your oven to a low temperature, around 250°F (120°C). - Break the stale peanut brittle into smaller pieces. - Place the brittle pieces on a baking sheet in a single layer. - Heat the brittle in the oven for about 5 to 10 minutes, checking frequently to avoid overcooking.

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop. But peanut brittle is delicate and you can easily bite into it—how? The secret is in the baking soda.

Why didn't my homemade peanut brittle get hard? Same answer as the question above. If your peanut brittle is not hardening, it's because the sugar mixture did not get hot enough to properly caramelize, cool and become hard, crisp and crunchy.

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.

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.

Peanut brittle turning white, often referred to as "sugaring," is typically the result of crystallization of the sugar in the candy. This crystallization can make the brittle appear white or cloudy rather than having a clear, glass-like consistency.

Why is my peanut brittle bitter? ›

I don't recommend substituting honey, molasses, or agave for the corn syrup. Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

A more hands-on meal would mean a washing-up break, but simply pouring your peanuts into the co*ke bottle allowed for a protein boost that you could sip while working. Since then, the salty-sweet pairing of sugary co*ke and savory peanuts has spread across the South, from the Carolinas all the way to Texas.

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.

Absolutely! If you want to extend the life of your peanut brittle, you can freeze it. But, make sure it is completely cooled, as moisture is an enemy of peanut brittle. Ensure the brittle pieces are separated by parchment paper to prevent them from sticking together.

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.

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.

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.

As we said, the biggest enemy to the longevity of your peanut brittle is 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.

If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.