Removing Peanut Brittle From Pans: Quick And Easy Tricks

Peanut brittle is a sweet, crunchy, and nostalgic treat that's perfect for the holidays. However, it can be a bit tricky to make, and one common issue people face is getting the candy out of the pan. Here are some tips to help you get your peanut brittle out of the pan easily:

- First, make sure you're using the right type of pan. A heavy-bottomed saucepan or a baking sheet is best.

- Grease your pan generously with butter or margarine. This will help prevent the peanut brittle from sticking.

- Have all your ingredients measured out and ready to go before you start cooking. Timing is critical with peanut brittle, and you'll need to work quickly once it's done.

- Once your peanut brittle is cooked, pour it onto the prepared pan and spread it out as evenly as possible before it starts to harden. Use a greased spoon or spatula to help you spread it.

- Let the peanut brittle cool completely before trying to remove it from the pan. This usually takes about 30 minutes.

- If your peanut brittle is still stuck to the pan, try passing the pan over a flame to soften it slightly, then use a spatula to gently lift the edges of the brittle.

Use butter or parchment paper to line the pan

When making peanut brittle, it's important to prepare your pan properly to ensure the candy doesn't stick. One way to do this is to line your pan with butter or parchment paper.

To line your pan with butter, simply grease a large rimmed baking sheet with butter and set it aside. You can also use a buttered cookie sheet.

Alternatively, you can line your pan with parchment paper. First, cut a piece of parchment paper to fit your pan, then place it inside, and set the pan aside.

It's important to note that if you choose to use parchment paper, you should not use wax paper as it will melt and stick to your peanut brittle. Instead, you can use a silicone baking mat or grease the parchment paper with non-stick cooking spray.

Avoid wax paper, which will melt

Peanut brittle is a smooth, flat candy, similar to toffee, that is cooked on a stovetop and poured onto a sheet pan to cool. Once it has cooled, it can be broken into small, individual pieces.

When making peanut brittle, it is important to avoid using wax paper to line the sheet pan. Wax paper is tissue paper coated in paraffin wax, which makes it non-stick. However, it is not heat-resistant and will melt when exposed to even relatively low heat. Wax paper is ideal for wrapping foods such as cheese and sandwiches, or for lining countertops when rolling out dough.

When making peanut brittle, it is best to use parchment paper or a silicone baking mat to line the sheet pan. Parchment paper is heat-resistant and will not melt when exposed to high temperatures, making it a much safer option for baking. It is also non-stick, so your peanut brittle will not stick to the pan.

Use a heavy saucepan to distribute heat evenly

When making peanut brittle, it's important to use a heavy saucepan to distribute heat evenly and prevent the sugar from scorching. Using a heavier saucepan will also improve your results. I recommend using a saucepan that is at least triple the volume of the ingredients, as the boiling syrup will increase in volume and you'll need room for expansion.

I personally use the Calphalon Tri-Ply Stainless Steel set. It's affordable compared to flashier brands, performs fantastically, and will last a lifetime. For this recipe, I used the 2.5-quart saucepan.

Avoid scorching the sugar

To avoid scorching the sugar when making peanut brittle, it is important to use the right type of saucepan. A heavy saucepan will help to conduct heat evenly and prevent the sugar from scorching. It is also crucial to keep the heat at a consistent medium level and avoid the temptation to turn it up. Stir the mixture occasionally as it cooks.

It is also important to prepare all your ingredients and equipment before you start. Timing is crucial when making peanut brittle, and having everything ready will help you avoid mishaps. Make sure you use a saucepan that is at least triple the volume of the ingredients, as the boiling syrup will increase in volume.

Additionally, a candy thermometer is a useful tool to ensure the sugar reaches the right temperature without scorching. The temperature should reach exactly 300ºF/149ºC, which is the hard-crack stage. At this stage, there is almost no water left in the sugar syrup, and it will form hard, brittle threads when dropped into cold water.

Finally, avoid making peanut brittle in a humid environment. The candy will attract moisture from the air, making it sticky instead of crisp, and humidity will also slow down the cooling process.

Heat the baking sheet first

Heating the baking sheet first is a great way to ensure your peanut brittle doesn't stick to the pan. Here is a step-by-step guide to making peanut brittle with this method:

Step 1: Prepare the Baking Sheet

First, place your baking sheet in the oven and heat to around 350°F (180°C). This will ensure that the baking sheet is hot enough to prevent the peanut brittle from sticking. While the baking sheet is heating, you can prepare the other equipment and ingredients. You will need a medium or heavy saucepan, a candy thermometer, and the ingredients: sugar, corn syrup, water, salt, peanuts, butter, and baking soda.

Step 2: Make the Sugar Mixture

In your saucepan, combine the sugar, corn syrup, water, and salt. Cook this mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a boil. This should take around 5 minutes.

Step 3: Add the Peanuts

Once the sugar mixture is boiling, stir in the peanuts. Continue cooking over medium heat, stirring occasionally, and make sure your candy thermometer is in place. It is important to monitor the temperature closely, as the difference of a few degrees can affect the final product.

Step 4: Reach the Right Temperature

Continue cooking the mixture until it reaches a temperature of 300°F (149°C). If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a bowl of cold water. If it forms hard, brittle threads, it's ready.

Step 5: Remove from Heat and Add Remaining Ingredients

Once the mixture reaches the right temperature, remove it from the heat. Quickly stir in the butter and baking soda. The mixture will foam and expand, so be careful.

Step 6: Pour onto the Baking Sheet

Remove the hot baking sheet from the oven and carefully pour the hot mixture onto it. Use two forks to lift and pull the mixture into a rectangle. Be very careful during this step as the mixture is extremely hot.

Step 7: Cool and Break Apart

Let the peanut brittle cool completely before breaking it into pieces. This will take at least 30 minutes, but it's best to let it cool for a few hours to eliminate any chewiness. You can use a mallet to break the brittle into pieces, or simply break it with your hands.

Storage

Peanut brittle can be stored in an airtight container at room temperature for 1-2 months. Do not refrigerate or freeze it, as this will alter the texture and make it sticky.

Frequently asked questions