Old-fashioned Homemade Peanut Brittle Recipe for the Holidays (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.

To store: Once it's completely cooled, store peanut brittle 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.

In theory, it's a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that's off putting to say the least.

Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.

Why is it too hard? Using baking soda usually prevents peanut brittle from being too, well, brittle. However, if you cook the candy past the set temperature or overwork the candy once you spread it out onto the cookie sheet, that can cause it to become very hard and difficult to bite through.

The candy will attract moisture from the air, making it unpleasantly sticky instead of shatteringly crisp. Once it's completely cool, transfer it to an airtight container.

Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer. Refrigerate until brittle, at least 30 minutes.

If you do NOT have a thermometer, here's what you do. Take a very small cup of cold water and drop a bit of the mixture in. If it dissolves into the water, it's not ready. Mine took 18 minutes to reach the correct temperature, so around 15 minutes start trying the water test.

The mixture will foam and grow so make sure to stir constantly to completely incorporate. 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.

You will want the cookie sheet to be non-stick. Use parchment paper, a silicone baking sheet or a greased cookie sheet. Spread the peanut brittle as thin as you can. Immediately add your sea salt.

Can you freeze peanut brittle? ›

Absolutely! If you want to extend the life of your peanut brittle, you can freeze it. But, make sure it is completely cooled, as moisture is an enemy of peanut brittle. Ensure the brittle pieces are separated by parchment paper to prevent them from sticking together.

When candy cools slowly on a stone slab, more crystals have a chance to form. With a higher number of micro-crystals, the sugar has more sites on which to crystallize, and so crystallization ultimately happens faster.

After it's made, peanut brittle turns into a hard, sticky candy that can do some serious damage to teeth. If you do eat peanut brittle this holiday season, make sure to thoroughly rinse your mouth with cool water afterwards to remove as much food debris as possible.

Does Peanut Brittle Go Bad? Properly stored peanut brittle can last for several weeks to a couple of months.

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.

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.

I started on medium heat, but turned it down to a bit below medium. KEEP STIRRING. While it's still semi solid you MUST keep stirring or it WILL burn. I thought it was never going to turn into a liquid, but of course it did.

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.

Dried peanuts may require boiling up to 24 hours until they soften. If your water is hard, full of minerals, or you are boiling at high altitude, then your boiling times for dried peanuts may be greater than 24 hours.