Mom's Best Peanut Brittle Recipe - Real Life Dinner (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.

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.

- Heat the brittle in the oven for about 5 to 10 minutes, checking frequently to avoid overcooking. Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes.

The general origin story of peanut brittle is that it came from the South, and that a Southern woman in the second half of the 19th century came up with peanut brittle by accidentally putting baking soda into her taffy instead of cream of tartar.

Take the temperature

With peanut brittle, there is a point in the process where you add baking soda to the bubbling mixture of prior ingredients. That mixture needs to be no more than 305 degrees Fahrenheit to result in a crunchy candy.

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.

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.

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.

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.

Can you freeze homemade peanut brittle? ›

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. Allow the brittle to cool completely and store it in a freezer safe, airtight container.

Buttering the inside of the cooking pan will prevent sugar crystals from sticking to the sides while the corn syrup, water, sugar and butter cook to 275 degrees. At that stage the peanuts are added and the mixture is cooked, stirring constantly, until it reaches 300 degrees.

But did you know that this popular treat may very well be an American invention? That's right. And an American folk hero of yore may have helped garner its fame. In fact, peanut brittle's place in American pop culture is certainly an established one.

Peanut brittle's prominence during holidays and celebrations solidified its place in American culinary traditions. The southern United States, known for its love affair with pecans, introduced another star to the brittle scene: pecan brittle.

This past Christmas Food Network had a Kid's Holiday Baking Championship special, and on it, one of the contestants made bulldog brittle. According to this girl, it's a Georgian speciality, hence bulldog (the bulldog being University of Georgia's mascot).

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.

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.