Homemade Peanut Brittle Recipe (2024)

FAQs

Why put baking soda in 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.

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: 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.

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.

The combination is believed to have developed in the South during the 1920s, as a snack for blue-collar workers that did not require them to wash their hands. It quickly became popular as a summer snack, especially in rural areas. The snack became an internet trend in 2018.

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.

Once cooled and cracked, peanut brittle should be stored in an airtight container (it's okay to stack). Store in a cool dry place.

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.

Not spreading the mixture thinly enough: If the peanut brittle is too thick (usually because you used too small of a pan), it may not cool and harden properly. Be sure to spread the mixture as thinly as possible in the pan.

To maximize shelf-life, you can vacuum pack the peanut brittle just after it's cooled completely. Then store it in a cold, dark place, or even freeze it. Vacuum packing will minimize oxygen and potentially extend the shelf life to 6 months or more.

Can my dog have peanut brittle? ›

Remember human peanut brittle is not safe for dog consumption, so make your pup their own to enjoy!

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.

Add baking soda to the mixture.

It's going to foam and the mixture will “grow” as you stir it, doubling in volume. Don't leave out the baking soda. The carbon dioxide that is created when the mixture foams is what gives the brittle its texture.

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.

Peanut Brittle combines sweet and savory, with roasted peanuts in a golden, buttery toffee. It's chewy, crunchy, and totally addictive!

Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature.

The soda reacts with the acid to make bubbles, and the syrup foams. When the cooked syrup is poured out and begins to harden, many of the tiny bubbles are trapped before they can escape (another reason the baking soda is added at the end).

In summary, the purpose of adding baking soda to dough is to generate carbon dioxide gas, which causes the dough to rise and become light and fluffy. This is important because it makes the dough easier to work with and results in a better texture and flavor in the final baked product.