Microwave Peanut Brittle,Easy microwave candy recipe (2024)

FAQs

Why put baking soda in peanut brittle? ›

Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

This is because you did not cook it long enough in the microwave. If the texture of the peanut brittle is sticky, and not crunchy, this means that you need to cook the mixture longer, until it reaches 300°F.

Should you refrigerate peanut brittle? 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.

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.

For a 1200W microwave: microwave the peanuts for the following times, mixing after each time: 2:30 minutes, 2 minutes, 1:30 minutes, 30 seconds. At the end, the peanuts should be toasted and fragrant.

Stir peanuts, microwave 2 minutes. Stir peanuts, microwave 30 seconds. Check to see if peanuts roasted (golden brown), if peanuts pale in color, continue in 30 second increments until roasted. Cool on baking sheet until completely cool, about 20 minutes - the peanuts will become crunchy as it cools.

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky.

Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.

As mentioned in “how to make peanut brittle”, it's very important to move fast after the peanuts and baking soda are mixed in. If not, the peanut brittle will turn out too thick and clumpy. Don't play the guessing game and use a candy thermometer instead. This will ensure your peanut brittle turns out perfectly golden.

Why is peanut brittle bad for you? ›

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

The water is there in the first place to help prevent sugar crystals. Steam from the boiling water washes down the sides of the covered pot as the sugar cooks and takes with it, down into the boiling sugar, any crystals that form or are thrown onto the sides of the pot.

To store: Store peanut brittle (once it's completely cooled) 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.

Place the peanut butter in the microwave, and heat it for 30 seconds. Once the 30 seconds is up, stir the peanut butter to makes sure it's melting evenly. Place the peanut butter back in the microwave for another 30 seconds, and stir again. This will probably take a few rounds to get to your desired consistency.

Sure, you can use a microwave for small amounts. Or just spread it on hot toast. It melts like butter. Always keep peanut butter at room temperature UNLESS, it's totally natural, without preservatives, or it's one you made yourself.

Peanuts wrapped in a crispy chilli coated flavoured shell, not too hot just gently warming. They taste great as they are or gently warmed for a few seconds in the microwave, for that extra burst of flavour.