Microwave Peanut Brittle Recipe-Butter Your Biscuit (2024)

FAQs

Why won t my peanut brittle set? ›

Why didn't my homemade peanut brittle get hard? Same answer as the question above. If your peanut brittle is not hardening, it's because the sugar mixture did not get hot enough to properly caramelize, cool and become hard, crisp and crunchy.

Be sure to use a candy thermometer to ensure it reaches 300 degrees F or hard crack stage. What does baking soda do to peanut brittle? Adding a little baking soda aerates the peanut brittle causing it to expand slightly for a crunchy texture that won't break your teeth when you chew it.

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.

Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes.

I've read many recipe reviews of other Chocolate Peanut Cluster recipes complaining that their chocolate did not solidify. This is caused by the ratio of almond bark to chocolate being too low. You need enough almond bark to ensure ensure your Crockpot Chocolate Peanut Clusters harden.

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.

Use a candy thermometer!

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.

Peanut brittle turning white, often referred to as "sugaring," is typically the result of crystallization of the sugar in the candy. This crystallization can make the brittle appear white or cloudy rather than having a clear, glass-like consistency.

Peanut butter adds a lot of value to baked goods — it provides a salty, nutty flavor, a light golden color, and a nice dose of sweetness from the sugar. It also doesn't skimp on the fat content.

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. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

Can peanuts be microwaved? ›

Microwave for 2 1/2 minutes; stir, microwave 2 1/2 minutes longer. Peanuts will be crisp when cool. CAUTION: Cooking time necessary may vary with ovens; remember, peanuts continue to cook as they cool.

Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

The water is there in the first place to help prevent sugar crystals. Steam from the boiling water washes down the sides of the covered pot as the sugar cooks and takes with it, down into the boiling sugar, any crystals that form or are thrown onto the sides of the pot.

Buttering the inside of the cooking pan will prevent sugar crystals from sticking to the sides while the corn syrup, water, sugar and butter cook to 275 degrees. At that stage the peanuts are added and the mixture is cooked, stirring constantly, until it reaches 300 degrees.

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. 4. Humidity: Humidity can affect the hardening process of the peanut brittle.

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'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.