My Dad's perfect peanut brittle recipe, refined and perfected over 20 years | Cool Mom Eats (2024)

FAQs

Why put baking soda in peanut brittle? ›

Baking soda is a key ingredient in peanut brittle. It's what aerates the candy, giving it a nice light crunch. 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.

I have experimented heating the candy between 285-300 degrees. I like heating to 300 if it is immediately taken off the heat and cooled. It hardens quickly if you go over 300 even a little bit. Most people have had success with the brittle at any temp in between 285-300, but like I said, I prefer closer to 300 degrees.

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.

Peanut brittle has one redeeming quality: peanuts. 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.

It's best kept at room temperature in a cool, dry place, away from any moisture. Brittle loves to soak up moisture, making it chewy.

If your peanut brittle is too hard, it might have cooked too long and reached a temperature higher than the hard crack stage.

Water: Water helps the sugar completely dissolve. Salt: A pinch of salt enhances the other flavors. If you opt for salted butter, you can skip this ingredient. Peanuts: Of course, you'll need peanuts for this classic treat!

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.

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.

Why does my peanut brittle get 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.

Sweet hard candy,made on the stovetop with and crushed roasted peanut. Shelf life..1-2 months.

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.

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.

Individuals with diabetes need foods that can help manage blood sugar and weight. Peanuts and peanut butter can be a powerful ally to reaching success. Peanuts and peanut butter have a low glycemic index, which means they don't cause blood sugar to rise sharply.

The Role of Baking Soda

The baking soda reacts with the caramel in its liquid state, aerating it and producing tiny pockets of air as it cools and solidifies. This results in a treat that is, well, brittle in nature.

Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature.

When the baking soda combines with the boiled sugar, it creates Carbon Dioxide that form lots of bubbles and puff the candy up. Once it hardens, the bubbles get trapped inside and create a texture that looks just like a sponge or piece of foam. It's crunchy and sweet, with an almost molasses-like flavor.