Vegan Peanut Brittle (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.

Peanut brittle has one redeeming quality: peanuts. 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.

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.

Why isn't my peanut brittle darker 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.

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.

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.

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.

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.

Should you refrigerate peanut brittle? Store the brittle in an airtight container at room temperature for up to 1 month to maintain the crisp. Moisture in the refrigerator would soften the 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. 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.

Why is my peanut brittle not fluffy? ›

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

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.

You will absolutely ruin your brittle if you pour it directly on the baking sheet or use foil, plastic wrap, or wax paper to line the pan. You can only use parchment paper or a silpat.

Keep brittle away from moisture/humidity (do not store in refrigerator). Use parchment paper or wax paper between layers of brittle to keep the pieces from sticking together.

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.

Didn't combine ingredients right. Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden.

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.