Homemade Peanut Brittle Recipe (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.

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.

To accomplish this, spread a layer of wax paper along the bottom of your airtight container. Then add a layer of brittle, ensuring there is a bit of space between each piece. Next, add a second layer of wax paper and a second layer of brittle. Repeat the process until all your brittle is properly stored.

Why is my peanut brittle light colored? That's because you did not heat the mixture up enough, and the sugars did not fully caramelize. This is what gives peanut brittle the beautiful golden brown color.

Didn't combine ingredients right. Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden.

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.

In theory, it's a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that's off putting to say the least. My version of peanut brittle is ridiculously simple to make, and leaves out the baking soda.

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.

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.

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.

What is the best pan for making peanut brittle? ›

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.

The water is there in the first place to help prevent sugar crystals. Steam from the boiling water washes down the sides of the covered pot as the sugar cooks and takes with it, down into the boiling sugar, any crystals that form or are thrown onto the sides of the pot.

Alternatively, cooking brittle at too high of a temperature can lead to a scorched or bitter flavor. Butter your table top before pouring the batch to prevent it from sticking to the table. Brittle that is too hard and thick can happen if you use a fan to cool your mixture, allowing it to set too quickly.

If the weather conditions are less than ideal, you can still make a great candy recipe with a few tweaks. Because excessive softness in candy results from high relative humidity, cook hard candies, such as nut brittle, to 2 degrees higher than the temperature your recipe calls for.

Don't try to spread the candy once it's on the baking sheet as it starts hardening almost immediately and spreading it doesn't work well. Let the peanut brittle cool for 30 minutes, then break it into pieces. Store it in an airtight container at room temperature for up to two months.

Peanut Brittle is a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. Once it cools it's broken into small individual-size pieces of hard candy and lasts at room temperature for several weeks.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.