how to fix sticky peanut brittle?
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how to fix sticky peanut brittle?
If you put a drop of it in a glass of water, it will instantly harden. Remove the peanut brittle from the heat and stir in butter, vanilla and baking soda. The vanilla and the butter add flavor. The baking soda performs a feat of pure cooking alchemy.
What is peanut brittle made of?
Peanut brittle is a mixture of sugars (white sugar and corn syrup) along with butter, vanilla, water, salt, peanuts and baking soda. These are basic ingredients that you’ll most likely have in your pantry. The key to a good brittle recipe is in the technique. We’ll talk about that below.
How do you fix peanut brittle that is too hard?
Add just enough boiling water to cover the pieces. Stir. Let it sit for a couple of hours. Water will dissolve all the hard sugar.
How do you fix too soft peanut brittle?
If your peanut brittle is too soft, you didn’t cook it long enough. It’s important to use a candy thermometer and cook the sugar mixture until it reaches the hard crack stage. Watch it closely…you may be tempted to take it off the stove sooner, but don’t!!
Why would peanut brittle be chewy?
It is probably too chewy because it didn’t get to a high enough temperature when cooking the candy mixture. There’s probably not much you can do to repair this batch since it is already finished.
Can you remelt peanut brittle?
How long does it take for peanut brittle to get hard?
Brittle Cooling Basics The secret to a crunchy brittle lies in the cooking process. If you don’t cook the candy syrup until it reaches 305 degrees Fahrenheit, it won’t harden no matter how long you cool it. A normal batch of peanut brittle poured into a buttered baking sheet will cool completely in about 30 minutes.
Will peanut brittle harden in fridge?
Place the platter in the freezer for an hour to create rock-hard peanut butter or store the plate in the refrigerator for 45 minutes for a firm to slightly hard consistency.
Why did my brittle not harden?
Peanut brittle has to reach the hard-crack stage, which means that strands of sugar break easily and feel dry, not sticky. If you take it off the heat too soon, it doesn’t set up and makes a sticky mess, but let it cook too long and it becomes scorched and bitter. Another possible cause might be humidity in the air.
Why did my brittle crystallize?
What is the best way to store peanut brittle?
Once you have made the peanut brittle and broken it up, allow it to cool. Then, store peanut brittle in an airtight container, away from humidity and moisture. Do not store your peanut brittle in the refrigerator.
Can I freeze peanut brittle?
It’s not recommended to freeze peanut brittle. Because moisture makes this brittle candy sticky and soft, after it has been frozen and defrosted the peanut brittle may lose its crunch and just be sticky.
How do you break peanut brittle?
Breaking apart peanut brittle is one of the best parts of the process. Once cooled, you can turn the peanut brittle sheet over and break it apart with your hands. However, if you have kids helping, using a wooden mallet is a lot of fun! Just be sure that you show the kids how to break the peanut brittle into bite-size pieces (and not smash it to dust!).
Worth a Try
When peanut brittle doesn’t harden up, your best options are to either start over or pretend that you meant to make peanut chews, not peanut brittle. But before you toss the sticky peanut brittle in the trash, try reheating it and repeating the final cooking steps. Break up the brittle into pieces so it fits into your saucepan. Heat at medium to medium-low heat, stirring constantly to prevent burning the peanuts. When the mixture is completely liquid, raise the heat to medium-high and cook until the temperature is 305 to 310 F, stirring occasionally and keeping a close eye on the pot. Pour the mixture onto a baking sheet, stretching it out with two forks, if desired. Allow the peanut brittle to cool completely before breaking it up and testing. There are no guarantees that this strategy will work, but it can’t hurt to try.
What does baking soda do in peanut brittle?
This is a peanut brittle recipe using baking soda because baking soda is a leavening agent. It creates a chemical reaction with the peanut brittle ingredients and foams. It’s what helps the peanut brittle become more light, porous, and softens the brittle to make it a little chewy. This is a fun science project part of cooking for kids!
To make proper peanut brittle (or any kind of candy), you definitely need a candy thermometer.
How to Make Peanut Brittle?
Heat the mixture to first the soft ball stage and then the hard crack stage.
What in the world are these stages? There are several different stages to candy making and in order to get it right you need to have a good candy thermometer. Here’s a link to the one I have. I love it because it has clear markings for the different stages of candy making. You’ll first heat the sugar, corn syrup and water until it reaches the soft ball stage (235-245 degrees). Then you add butter, peanuts and salt and heat it until the hard crack stage (295-310 degrees). It’s called “hard crack” because the when the mixture cools, it will be hard and crisp.
Seems simple, right? The hardest part of the recipe is having the patience to wait until the sugar syrup mixture gets to that temperature. I cooked my sugar mixture over medium heat for about 20 minutes to get it to the soft ball stage and then an additional 10-15 minutes for the hard crack stage. You don’t have to stir the mixture constantly…just stir it a few times here and there, mostly in the first 10 minutes or so while you are waiting for the sugar to dissolve completely. You definitely don’t want to stop cooking the mixture before it reaches the hard crack stage. That’s where the patience comes in. If you take it off the heat too early, your brittle will not be crisp. Again, I highly recommend using a candy thermometer. It completely took the guessing game out of candy making and gave us success!
Add baking soda to the mixture.
When the sugar mixture reaches the hard crack stage, you’ll take it off the heat and add the baking soda. It’s going to foam and the mixture will “grow” as you stir it, doubling in volume. Don’t leave out the baking soda. The carbon dioxide that is created when the mixture foams is what gives the brittle its texture. Snap a piece of brittle apart and you’ll see little bubbles or air pockets inside. Light….airy.
The last step is pouring this foamy mixture out on a cookie sheet that has been lined with parchment paper and sprayed with cooking spray.
Spread the mixture to the thickness that you’d like. Our brittle is about 1/4″ thick. Then let it cool. Before you know it, you’ll be able to snack on this amazing little salty & sweet snack.
Tips / Tricks and Problems Solved
- When making any candy make sure all the ingredients and equipment are ready to go before starting. Timing is crucial and this will avoid any mishaps.
- Exact temperature is key when making Nut brittle. Make sure your thermometer is properly calibrated (see “Why is my peanut brittle chewy”) and precise.
- Use a bigger saucepan, at least triple the volume of the ingredients. The boiling syrup increases in volume, so there has to be ample room for expansion.
- Do not double or triple the recipe. Make one batch at a time. Luckily the process goes quick!
- Can parchment paper or a silicone mat be used instead of greasing the pan? Yes, but DO NOT USE WAX PAPER, which will melt and stick to the peanut brittle.
- If you prefer more nuts to candy ratio, increase the amount of peanuts up to 1 1/2 cups.
Why Homemade Peanut Brittle Makes the Perfect Gift?
Turns out Mom was on to something. I’ve learned firsthand why her peanut brittle recipe makes ideal holiday treats for family and friends this time of year.
