Table of Contents
How do you make peanut brittle crisp?
Bring corn syrup, sugar, salt, water and peanuts to a boil with a candy thermometer, stir occasionally with a wooden spoon. Bring the mixture up to hard crack (290-300), stirring more at the end, you don’t want the peanuts to burn. It should be turning a golden color.
What’s the ingredients for peanut brittle?
Candied roasted nuts/Main ingredients.
Why do you need baking soda in peanut brittle?
Baking soda is a key ingredient in making homemade brittle. When you add peanut brittle to the sugary syrup, it lets out tons of air bubbles (don’t worry…they are tiny!) and it is what gives the candy such a light, airy texture. Don’t skip it! Without baking soda, the brittle will be hard and chewy.
How long does it take for peanut brittle to dry?
Cool Completely – The brittle will take only about 15 minutes to firm up and cool completely, and at that point you can break it up and store it (or eat it!).
How do you make peanut brittle not chewy?
How to Fix Chewy Peanut Brittle Break it apart. Break the candy apart just as you would if it were sturdier and not chewy and place it into a large pot. Melt the pieces. Reheat the brittle. Cool it.
How Long Will homemade peanut brittle last?
As long as you keep the brittle in an airtight container, it should last for up to 3 weeks. You can freeze it for longer storage (up to 3 months) in an airtight container.
How do you make candy at home?
To make your own candy you will need: Basic Candy Instructions. Put the sugar, water and glucose syrup into a pan. Sherbet filled candy. Follow the candy directions above and add yellow food colouring. Fold in the edges of the candy towards the centre lift it up and begin to pull it out then fold it back in.
What can I use instead of corn syrup?
5 Healthier Substitutes for Corn Syrup Maple syrup. Derived from the sap of the maple tree, maple syrup is a natural sweetener known for its distinct taste and aroma. Honey. Honey is a popular sweetener that has been lauded for its health benefits. Stevia. Golden syrup. Molasses.
Is peanut brittle good for you?
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. After it’s made, peanut brittle turns into a hard, sticky candy that can do some serious damage to teeth.
Why do you add butter to peanut brittle?
By adding baking soda to the sugar syrup, you unleash a zillion minuscule air bubbles that give the candy a porous, delicate texture. Butter also helps to make the candy tender and easier to chew, as well as adding its own rich flavor.
How do you make candy temperature?
Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream. Soft-Ball Stage. 235° F–240° F. sugar concentration: 85% Firm-Ball Stage. 245° F–250° F. sugar concentration: 87% Hard-Ball Stage. 250° F–265° F. Soft-Crack Stage. 270° F–290° F. Hard-Crack Stage. 300° F–310° F.
Why did my brittle crystallize?
For peanut brittle, start with a quantity of water that is 20-50% of the sugar by weight, and heat the solution over high heat. As the water converts to steam, the monosaccharides begin to saturate the solution, increasing their tendency to form crystals and precipitate, which results in a gritty brittle.
Can you make peanut brittle when raining?
The pulled brittle is easier to eat than the thick brittle that is typically sold in stores. You have to be careful because the brittle is really hot. Also, do not attempt to make peanut brittle when it is humid outside or while it is raining.
Why is my brittle crumbly?
Why is my peanut brittle grainy and sugary? Peanut brittle is primarily made of sugar and peanuts. The sugar mixture is heated to a very high temperature to melt and dissolve all the sugar crystals and thicken the mixture so it is brittle when cooled. Thus, where its name comes from.
What causes peanut brittle to stick to your teeth?
It’s what’s missing — corn syrup. A common brittle ingredient, Asare said, corn syrup causes brittle to go all gooey, gummy and tooth-clingy as it melts in your mouth, whereas sugar crunches, crumbles and dissolves.
Can you’re cook peanut brittle?
Good news! It IS possible to recook homemade peanut brittle once it’s already set. Just be careful to reheat slowly and watch it like a hawk so you don’t burn it! 🙂 More comments below (thanks everyone!).
Can homemade candy be frozen?
After you’ve gone to the trouble of making candy from scratch, be sure to store it properly so it stays fresh longer. Stored in an airtight container in a cool dry place, most homemade candy will keep for about 2 to 3 weeks. Fudge and caramels can be wrapped tightly and frozen for up to 1 year.
What temperature is hard crack stage?
The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 – 155° C.}, or what is known as the hard crack stage of sugar.
Who invented peanut brittle?
The item was invented by Samuel Sorenson Adams of the S.S. Adams Co. circa 1915.
Can you substitute margarine for butter in peanut brittle?
I did use butter instead of margarine and it worked (though some candy does seem to work better with margarine) and I made sure to soften my peanut butter and mix with the vanilla before I started cooking. If you assemble all your ingredients and have everything prepped and ready to go, the candy is pretty simple.
