Peanut Brittle Recipe | Made in the Microwave! (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.

Microwave oven roasting: Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. Microwave for 2 1/2 minutes; stir, microwave 2 1/2 minutes longer.

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.

Once your peanut brittle has fully cooled and set, break it into pieces and store in an airtight container. It's best kept at room temperature in a cool, dry place, away from any moisture. Brittle loves to soak up moisture, making it chewy. If you notice it getting sticky, it's likely exposed to too much humidity.

This is because you did not cook it long enough in the microwave. If the texture of the peanut brittle is sticky, and not crunchy, this means that you need to cook the mixture longer, until it reaches 300°F.

- Preheat your oven to a low temperature, around 250°F (120°C). - Break the stale peanut brittle into smaller pieces. - Place the brittle pieces on a baking sheet in a single layer. - Heat the brittle in the oven for about 5 to 10 minutes, checking frequently to avoid overcooking.

For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. Season to taste. Peanuts will be crisp when cool.

Do you have to soak raw peanuts before boiling? This step saves a little time boiling, but if you don't have the luxury of soaking time, you can skip it.

Soaking enhances digestibility and nutritional benefits. When we soak peanuts, it helps in breaking down phytic acid and reduce enzyme inhibitors. Soaked peanuts can be consumed in a variety of ways. You can add them in your breakfast meal or even dinner.

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 use parchment paper when making peanut brittle? ›

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.

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.

Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden. From internet: Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it.

Stir peanuts, microwave 2 minutes. Stir peanuts, microwave 30 seconds. Check to see if peanuts roasted (golden brown), if peanuts pale in color, continue in 30 second increments until roasted. Cool on baking sheet until completely cool, about 20 minutes - the peanuts will become crunchy as it cools.

Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.

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.

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.

Peanut Brittle is a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. Once it cools it's broken into small individual-size pieces of hard candy and lasts at room temperature for several weeks.