Few things are as frustrating as putting effort into a dessert for it to fall short. But don’t toss your peanut brittle just yet! Let’s look at some common candy-making pitfalls and learn how to save peanut brittle or, at the very least, avoid the same mistakes with the next batch.
How to Save Peanut Brittle
Here are common issues that surface when making peanut brittle, along with tips to troubleshoot—or even salvage—a batch that didn’t turn out as planned.
Problem: The Peanut Brittle is Soft or Underdone
Achieving perfectly crunchy peanut brittle can be tricky. Soft or chewy brittle is a common issue many people run into when attempting to make the sweet holiday candy. Here are a few possible solutions:
1. Use Proper Equipment
A reliable candy thermometer eliminates the guesswork in candy-making. Before use, test it by placing it 2 inches into ice water; the reading should be 32°F (0°C) after 30 seconds.
Without a thermometer, use the cold water method. Drop one teaspoon of syrup into the cold water. It will form threads that break when bent, but let the syrup cool in the water before touching it to avoid burns.
2. Avoid Making Candy on Humid Days
Humidity plays a role in how the candy sets. High humidity levels in the environment can cause sugar-based candies like peanut brittle to absorb moisture from the air, making them sticky and soft. For those in a humid climate, try making candy on a dry day or use a dehumidifier to reduce the humidity in your kitchen.
3. Heat the Candy to the Right Temperature
If your peanut brittle is soft and chewy, it may not have reached the proper temperature. Cook the mixture to the hard crack stage, reading 300°F -310°F (149°C-159°C) on a candy thermometer to get that characteristic peanut brittle crunch.
If you’re wondering how to save peanut brittle, follow my step-by-step instructions below for salvaging peanut brittle that is too soft and sticky because it didn’t reach the right temperature.
Problem: It has a Burnt or Bitter Flavor
The likely cause for your burnt or bitter-tasting peanut brittle is overcooked sugar. Unfortunately, there’s no way to save burnt brittle, but here’s how to prevent it the next time. Maintain low to medium heat (depending on the strength of your stovetop) and stir consistently once the candy reaches 250°F (121°C) until it hits 300°F (149°C). This steady attention and lower temperatures will help to ensure evenly cooked and sweet-tasting peanut brittle.
Problem: The Sugar is Crystallized
Sugar crystallization can leave a grainy or whitish coating on peanut brittle. While crystallized brittle can’t be saved, you can prevent it in future batches. Avoid stirring too early—wait until the syrup reaches 250°F (121°C). Using water and an inverted sugar like corn syrup helps stabilize the mixture and helps the white sugar completely dissolve as it heats.
Problem: My Peanut Brittle is too Hard to Break
Peanut brittle that is too hard and tough to break often results from cooling too quickly. Rapid cooling doesn’t give the candy enough time to set properly, leading to an overly dense texture. To avoid this, let the peanut brittle cool gradually at room temperature, skipping the fridge or freezer for best results.
Problem: The Brittle has an Oily Finish
Brittle can occasionally turn out greasy and slick rather than light and crunchy, typically caused by adding too much butter or oil.
How I Saved my Peanut Brittle
If you’re here, chances are you’re in a similar predicament. I had all the ingredients ready to make jalapeño peanut brittle as gifts for my neighbors and friends, planning to whip up three batches. The first batch was flawless—great flavor, a light and crunchy texture, and a perfect golden color.
Feeling confident, I started the second batch using the exact same recipe. But as I poured it onto the baking sheet, I realized something had gone wrong.
Even though my thermometer read 300°F (149°C), the brittle clearly hadn’t reached the hard crack stage. What should’ve been crisp and golden was a sticky mess. Look at the first picture in instructions below to see how that batch turned out—and keep reading to find out how I fixed it!
How to Save Peanut Brittle: Step by Step
The full recipe with measurements is in the recipe card below.
Step 1: Break or separate the cooked peanut brittle into 3-4 sections..
Step 2: Add one section at a time to a medium saucepan. Warm the mixture over low-medium heat, stirring continuously. Once the section softens, add another until all the peanut brittle is in the saucepan.
Cooking Tip
While the mixture is semi-solid, continue stirring until it dissolves, or it will burn to the bottom of the pan.
Step 3: Once all the brittle softens, attach a candy thermometer to the side of the saucepan, ensuring it is fully submerged without touching the bottom. Increase the heat to medium and stir until the temperature reads 300℉ (149℃).
Step 4: Use a wooden spoon or silicone spatula to spread the mixture onto a baking sheet lined with parchment paper. Set it aside at room temperature for 1 hour before breaking it apart.
The End Result
You can see that my salvaged batch turned out much darker than most peanut brittle. That’s because, in my attempt to save it, I borrowed my neighbor’s candy thermometer after realizing mine wasn’t working.
As luck would have it, hers wasn’t either—but I didn’t test it beforehand. While waiting for the brittle to reach temperature, it darkened more than I would have liked. Was it as good as the first batch? Not even close. But I didn’t have to throw it away, and in this economy, I’ll count that as a win!
The first set of peanut brittle shards are from my first batch of jalapeno peanut brittle. The other shards are broken from the peanut brittle I saved.
If you found these tips helpful, try more dessert recipes.
Frequently Asked Questions
Why does my peanut brittle get sticky?
Sticky or gooey peanut brittle can result from not cooking it to the right temperature, high humidity levels, or cooling it too quickly.
Why is my peanut brittle not hardening?
Short Answer: It didn’t get hot enough.
For the candy to harden, heat the sugar mixture to the hard crack stage around 300°F-310°F (149-154°C). This temperature indicates how hot the syrup is and how much water is in it. It is necessary to heat the sugar to that specific temperature to ensure it will harden.
More Kitchen Tips:
How to Save Peanut Brittle
- Wooden Spoon or Silicon Spatula
- 2 cups granulated white sugar
- ½ cup water
- 1 cup light corn syrup
- 2 cups salted peanuts
- 2 tablespoons unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- Break or separate the cooked peanut brittle into 3-4 sections.
- Add one section at a time to a medium saucepan. Warm the mixture over low-medium heat, stirring continuously. Once the section softens, add another until all the peanut brittle is in the saucepan. Tip: While the mixture is semi-solid, continue stirring until it dissolves, or it will burn to the bottom of the pan.
- Once all the brittle softens, attach a candy thermometer to the side of the saucepan, ensuring it is fully submerged without touching the bottom. Increase the heat to medium and stir until the temperature reads 300℉ (149℃).
- Use a wooden spoon or silicone spatula to spread the mixture onto a baking sheet lined with parchment paper. Set it aside at room temperature for 1 hour before breaking it apart.