FAQs
Baking soda releases bubbles into our candy (you can see this on a more extreme level in my honeycomb recipe, which uses 5x the amount of baking soda!). This makes the brittle more delicate, crisp, and less chewy, which ultimately makes it more snappy and less likely to obnoxiously stick to your teeth.
Why didn't my 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.
How do you fix failed peanut brittle? ›
Why Is My Peanut Brittle Chewy / Sticky / Didn't Harden?
- Break up the brittle and place it in a glass, microwave-safe bowl. Heat on HIGH heat 1-2 minutes until soft and semi-melted. ...
- Transfer the semi-melted brittle to a a clean saucepan. ...
- Immediately remove from the heat and add additional 1/2 teaspoon of baking soda.
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.
How do you keep peanut brittle crispy? ›
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.
Can you use parchment paper when making peanut brittle? ›
You'll also want to prepare a baking sheet, with either a silicone mat or parchment paper. The mat/paper will help ensure the peanut brittle doesn't stick directly to pan once it has cooled.
Why is my homemade peanut brittle chewy? ›
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.
Can you overcook peanut 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.
Should you refrigerate peanut brittle? ›
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.
Why does my peanut brittle have bubbles? ›
As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO2 that get trapped, making the sugar porous and, well… brittle.
I've learned that brittle is better when made on a cool, dry day. When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air.
Can peanut brittle go bad? ›
How Long Does Peanut Brittle Last? Properly stored (in an airtight container at room temperature), peanut brittle will last one to two months.
Why add baking soda to peanut brittle? ›
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.
Why is my peanut brittle not turning brown? ›
If your peanut brittle reached 311°F but is a pale milky color, it's likely the candy cooked too quickly. It reached the correct temperature but didn't cook long enough to undergo sufficient Maillard reactions and develop the characteristic brown color and rich, roasted flavor. Next time, cook at a lower temperature.
Are peanut brittle good for you? ›
We call this Healthy Peanut Brittle a treat food. It's a little bit naughty because it's sweet – it uses some 100% maple syrup, but it's also good because it includes good fats from coconut oil and protein from peanut butter.
What happens if you add too much baking soda to something? ›
Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb.
What causes peanut brittle to be chewy? ›
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.
What happens if you put too much baking soda in peanut butter cookies? ›
Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.
How does the amount of baking soda affect muffins? ›
More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.