Somebody Else's Grandma's Peanut Brittle
Imported
& edited by
@rilesbluemencamp45
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Prep Time
5m
Cook Time
30m
Total Time
35m
Recipe Options
Ingredients
Servings:
150
Scale:
Scale
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0.25
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Steps
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Notes
If your peanut brittle never sets up hard, it means you didn’t cook it to a high enough temperature. Make sure you cook it to the “hard crack” stage, between 298°F- 313°F, and swirl your thermometer probe around in the syrup to get an accurate read of the temperature.
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. Next time, cook at a lower temperature.
Also, make sure to add your peanuts once the syrup reaches the soft ball stage (239°F). The nuts add proteins, which are a key component in the browning reactions that make brittle the rich caramelized brown color. If you stir the nuts in at the end, your homemade cashew brittle won’t be nearly as browned as it could be.
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. Next time, cook at a lower temperature.
Also, make sure to add your peanuts once the syrup reaches the soft ball stage (239°F). The nuts add proteins, which are a key component in the browning reactions that make brittle the rich caramelized brown color. If you stir the nuts in at the end, your homemade cashew brittle won’t be nearly as browned as it could be.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories37kcal
-
Fat1g
-
Saturated Fat0g
-
Carbohydrates6g
-
Fiber0g
-
Sugar5g
-
Protein0g
-
Cholesterol0mg
-
Sodium12mg
Percent Daily Values are based on a 2,000 calorie diet.