Homemade Peanut Brittle Recipe (2024)

FAQs

What does baking soda do in peanut brittle? ›

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 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.

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.

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.

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.

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.

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. Make sure your baking soda is fresh and active.

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

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.

Should peanut brittle be chewy? ›

If you're peanut brittle is still chewy after it cools, you may be able to save it! First test your thermometer in a saucepan of boiling water for a few minutes. It should read 212ºF (100ºC). If not, calibrate accordingly so you know what the “true” 300ºF is on your thermometer.

Remember human peanut brittle is not safe for dog consumption, so make your pup their own to enjoy!

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.

Sharay's Ghana Style Peanut Brittle is a crunchy, artisanal snack packed with quality peanuts and rich caramelized cane sugar. Enjoy a guilt-free treat with healthy fats, essential vitamin E, and protein, with no artificial ingredients or preservatives.

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.

Baking soda helps to aerate brittle — it literally makes the molten candy bubble in the pot — to create a brittle with an airy, almost honeycomblike texture that crunches easily when eaten.

Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely. Place in a cool area and leave until completely cooled, about 2-3 hours.

It may depend on the candy formulation but it would likely be used to help balance the pH of the candy (see pH scale below). Especially if a great deal of acid is used in the candy formulation, sodium bicarbonate can be added to help to neutralize it.