Stop Peanut Brittle Sticking: Tips For Perfect Candy

Peanut brittle is a delicious, crunchy treat, but it can be tricky to get right. One of the most common issues when making peanut brittle is that it can become sticky and fail to harden properly. This can be caused by a number of factors, including incorrect temperature, humidity, and storage methods. To prevent peanut brittle from sticking to the pan, it is important to butter the internal side of the cooking pan before boiling the sugar mixture. This will prevent sugar crystals from forming and sticking to the sides of the pan. Additionally, using a candy thermometer to ensure the mixture reaches the correct temperature of 300˚F is crucial. Investing in a good-quality thermometer will be worth it!

Use a candy thermometer to ensure the right temperature

Using a candy thermometer is the best way to ensure your peanut brittle reaches the right temperature and doesn't turn out sticky.

Peanut brittle needs to reach the hard-crack stage, which is 300°F (149°C). Any lower than this will result in a sticky, soft consistency that isn't "brittle" at all.

A candy thermometer will allow you to accurately monitor the cooking process so you never undercook or burn your peanut brittle again. The peanut brittle is done when the candy thermometer registers between 305 and 310°F. If you live in a humid climate, err on the side of more cooking time to avoid stickiness.

The very best way to check the candy stage is with a high-speed thermometer. Measuring the temperature gives you a direct reading of the sugar concentration, which is just what you want.

You need to be able to instantly and accurately read the sugar's temperature. Whatever you do, don't cook sugar without an accurate instant-read thermometer.

If you don't own a candy thermometer, it's time to invest in one. Candy thermometers clip onto the side of a saucepan. They are paramount when making any homemade candy, such as fudge, toffee, or brittle, where temperatures must be spot on for the recipe to work.

Grease the pan with butter

Greasing the pan with butter is an important step in making peanut brittle. This step is crucial in preventing the peanut brittle from sticking to the pan. Here is a detailed guide on how to grease the pan with butter:

First, choose the right type of butter. Unsalted butter is recommended as you will likely be adding salt to the peanut brittle mixture separately. You will also need a pastry brush to apply the butter to the pan.

Next, take a small amount of softened butter and use the pastry brush to evenly coat the internal sides of the cooking pan with a thin layer of butter. Make sure to get into all the corners and edges of the pan. This will prevent the development of sugar crystals, which can cause the peanut brittle to stick to the pan.

After buttering the pan, it is a good idea to line it with baking paper or parchment paper. This extra step will provide an additional layer of protection against sticking.

Once the pan is prepared, you can begin making your peanut brittle. Combine the sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan. Place the pan over medium heat and stir the mixture occasionally until the sugar is completely dissolved and the mixture comes to a boil. This process should take around 10 minutes, so avoid the temptation to turn up the heat, or you may ruin your peanut brittle.

Finally, once your peanut brittle is ready, carefully pour it onto the prepared pan. Allow it to cool completely before breaking it into pieces.

Control the humidity of the environment

Making peanut brittle is tricky, especially in humid climates. The relative humidity of your region and home has a powerful effect on how the ingredients bind together to form crunchy peanut brittle. Here are some tips to control the humidity of the environment when making peanut brittle:

• Keep a hygrometer in your kitchen to ensure that the humidity in your home is no greater than 40%. Alternatively, check your local weather broadcast and watch for your region's humidity forecast.
• If the humidity level is higher than 40% in the cooking area, increase the final cooking temperature of the candy by 2 degrees Celsius. This will ensure that the ingredients bind together to perfection, resulting in a brittle texture instead of a sticky one.
• Put the air conditioning on while making the peanut brittle if you live in a hot, humid climate. Make sure to pack the brittle away in airtight containers before turning off the air conditioning.
• Do not tumble dry laundry or cook anything that involves steam in the vicinity while making the brittle.
• If you have a dehumidifier, set it up in a small room or bathroom, and place your brittle in the same room. It will take a few hours for the dehumidifier to suck the moisture out of the air.
• The holiday season is a great time to make candy because, depending on where you live, humidity is usually at its lowest.

Use the right amount of corn syrup

Corn syrup is an essential ingredient in making peanut brittle, but it's important to be careful about the amount you add to the mixture. Too much corn syrup will result in sticky peanut brittle. Therefore, it's crucial to follow the recipe closely and measure the corn syrup accurately.

To ensure you're using the right amount of corn syrup, coat your measuring spoon or jug with a light layer of oil or butter before adding the syrup. This will allow the syrup to slide out easily, giving you a precise measurement. Mix the corn syrup thoroughly into your peanut brittle mixture to ensure even setting.

Corn syrup plays a crucial role in preventing sugar crystallisation in your peanut brittle. It's a type of invert sugar, which means it has broken chemical bonds between fructose and glucose molecules, resulting in a thick syrup. This thick syrup ensures your peanut brittle sets properly and gives it that signature texture.

When making peanut brittle, it's important to work with the right equipment and follow the recipe closely. Have all your ingredients measured and ready before you start, as the process can move quickly, and temperature control is critical. A heavy-bottomed pan is recommended for even heat distribution, and a candy thermometer will help you achieve the ideal temperature of 300°F to 310°F, known as the hard-crack stage.

Use baking soda to reduce stickiness

Baking soda is an essential ingredient in making peanut brittle as it creates a unique chemical reaction that is crucial in creating the right texture. It causes the candy to become porous, making it easier to break and melt on your tongue. Without it, the peanut brittle would have the texture of hard candy.

To use baking soda to reduce the stickiness of your peanut brittle, you must add one teaspoon of it for every cup of sugar syrup in the mixture. Make sure to add the baking soda after the toffee has finished cooking, just before pouring it out to set. Stir it in thoroughly, and then pour the mixture onto a prepared baking sheet. The baking soda will create multiple small bubbles in the bars, resulting in a crispy and delicate peanut brittle when the mixture hardens.

It is important to note that baking soda should not be substituted or omitted from the recipe as it plays a crucial role in achieving the desired texture. Additionally, ensure that you are using the correct amount of corn syrup and that it is thoroughly mixed into the peanut brittle mixture. Too much corn syrup can also contribute to stickiness.

Frequently asked questions