![]() It’s nice to have a candy “doneness” detection method that doesn’t rely on an external piece of equipment (especially if you’re working at high altitudes), and drizzling hot, boiling syrup into cold water can help you conquer any fears you have around working with hot boiling syrup. You can detect these stages with a thermometer, but I recommend familiarising yourself with the cold water test (which is literally performed by drizzling a little syrup into cold - but not ice-cold - water). (See? It’s all starting to make sense already.) A candy with a lot of water and low sugar concentration will be soft and malleable (or liquid!), and a candy with little water and a high sugar concentration with be hard and brittle. When you boil sugar syrup, you’re driving off water and increasing the concentration of sugar. If you’re not familiar with the various stages of candy making (or the cold water test), I’ve got great news: Making peanut brittle is an excellent way to familiarise yourself with all that, as you’ll be aiming for the very last stage of the candy-making journey. Keep cooking and stirring until you reach the “hard crack stage” (around 150☌), then stir in butter and baking soda to give the brittle its lightly aerated texture. What I do have are some suggestions on how to use peanut brittle to pump yourself up and get excited about candy making, as well as some tips on how to nail your very first batch.Īll brittle recipes pretty much follow the same format: Boil sugar, corn syrup, water, and salt together until the solutes dissolve, then add some peanuts. I use this one from Allrecipes, and it is perfect. I do not have an original recipe for you. ![]() The ingredients are cheap, the recipes are short, and the procedure gets one used to working with a pot of molten sugar syrup. ![]() Peanut brittle is the perfect candy for anyone looking to build their candy-making confidence. Haystacks, cheater’s fudge, lazy caramels, and gin balls are a few of my favourites treats to make, eat, and give, but this year I’m adding peanut brittle to my repertoire (and to my gift boxes). Not only does it work as a great gift, but it’s also great to crumble on some desserts like ice cream or for bake sales.īe it as a gift, snack or addition to dessert, you’ll love this sweet and crunchy homemade peanut butter brittle recipe during the holidays.When it comes to candy making, I tend to favour confections that can be made without a candy thermometer, and ideally in the microwave. You can also infuse the syrup with herbs like rosemary or thyme if you want a creative savoury twist on your snack. It’s similar to making caramel, so be aware that it is very hot and you do not want it on you. You’ll be making your own sweet syrup that will harden and make your brittle easy to pack and divide into pieces. The sweet, crunchy and hilariously sticky treat is really quick to put together and great for those holiday gift tins with cookies. What’s the one snack that grandma always gave you with a story? Did you get told about how she couldn’t enjoy peanut brittle like she used to and gave you a candy like peanut brittle and some money? Homemade peanut brittle is that snack that is often packed into trail mixes and road trip packs.
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