Candy is a frivolous thing with no various other purpose 보다 to delight, and also that’s why it’s so wonderful. Yet for numerous home cooks, candymaking is ending up being a shed art. Lock think of liquid as complicated and technically difficult, but the truth is the a the majority of candies are quite straightforward to make. As soon as the holidays come around, in addition to the usual assortment that cookies, I like to offer homemade candy, and peanut brittle is among the quickest, most basic candies come make. With simply a couple of ingredients, most of i m sorry I have actually on hand, I deserve to make wonderful homemade peanut brittle in much less than one hour and also a half from start to very delicious finish.
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Baking soda and also butter do a more delicate brittle
Sugar syrup is the foundation of candymaking. To do peanut brittle, the sugar syrup need to be cooked come what is called the hard-crack stage. That means that the syrup solidifies when cooled, breaks conveniently when snapped, and also no longer feels sticky. At this stage, the syrup will register between 305° and also 310°F ~ above a liquid thermometer.
The trick, though, is to make a liquid that’s truly brittle so that it breaks once you bite it, rather than a hard candy that need to be sucked choose a lollipop or toffee. By adding baking soda come the sugar syrup, you unleash a zillion minuscule air bubbles that provide the candy a porous, delicate texture. Butter likewise helps to make the candy tender and easier to chew, as well as adding its own rich flavor.
Raw peanuts give better flavor
For candy with a affluent peanut flavor, use raw nuts: the Spanish selection (with red, papery skins) or blanched life peanuts. Life nuts can be added fairly early in the cooking process. They’ll smell the syrup as they cook and give the brittle a nuttier taste. Look because that Spanish or blanched life peanuts in well-stocked supermarkets or in health-food stores.
If you use roasted nuts, however, add them in ~ the end of the cooking time. If added too soon, roasted nuts might burn and also leave the candy v a bitter taste. Warmth roasted nuts very first in a 250°F oven. Adding cold nuts to the warm syrup could cause it to seize and also crystallize. Also, if the nuts room salted, omit the salt in the recipe.
Other nuts—particularly soft-textured ones prefer pecans, cashews, and also walnuts—are much more susceptible come burning, which have the right to make the liquid bitter. If you want to do brittle with any kind of of this nuts, add them once the sugar syrup has practically finished cooking, at approximately 290°F.
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Stretching makes the candy thin
Stretching the liquid while it’s quiet hot and pliable renders a diluent brittle that’s much easier to eat. The takes less than a minute because that the mixture come cool sufficient so the you can start stretching. Wearing rubber gloves so friend don’t burn your hands, lift the edges and also pull gently. If the peanut brittle is still as well hot, wait five seconds and shot again. Don’t just pull along the edges yet from the middle, too, to make the brittle together thin together possible. The nuts must be simply barely bound in addition to tender, crunchy candy.