Microwave Peanut Brittle Recipe (2024)

FAQs

Why is my microwave peanut brittle chewy? ›

Store your microwave peanut brittle in an airtight container at room temperature. Avoid storing in the fridge because any condensation could make the brittle chewy.

Pour into small microwave safe casserole or pie plate. 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.

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.

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. My version of peanut brittle is ridiculously simple to make, and leaves out the baking soda.

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.

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. This can help to soften it a bit and restore some of its original texture.

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.

Some recommend soaking the raw peanuts for several hours (6-8) in salted water to reduce cooking time. I've never soaked them myself but if you have time, and plan ahead, give it a go. To begin the cooking process, fill a large stock pot with water, add salt and bring to a boil then add the peanuts.

A convection microwave can be used to roast a variety of foods, including meats, poultry, vegetables, and even baked goods. It's important to adjust the cooking time and temperature based on the specific food being roasted.

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.

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.

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.

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.

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. Typically, this is the hard crack stage or 300° to 310°F.

It all boils down to the natural sugars found in flour. Flour, milled from wheat, contains gluten (a type of protein) and sugars (which form starch when their molecules are chained together). When these sugars are heated, they melt and then quickly recrystallize, resulting in an undesirable chewy texture.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

The peanuts will be slightly underdone (a little chewy) when you remove them from the oven, but they will continue to cook once you remove them. Allow to cool for 5 minutes. Serve warm.

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.