Microwave Peanut Brittle Recipe-Butter Your Biscuit (2024)

FAQs

Why is my microwave peanut brittle chewy? ›

Store your microwave peanut brittle in an airtight container at room temperature. Avoid storing in the fridge because any condensation could make the brittle chewy.

While melting peanut butter in the microwave requires minimal effort, it is important to stir your spread every 30 seconds when you take it out. Peanut butter can burn quickly since it doesn't contain much water, and you'll want to make sure it doesn't stick to the bottom of your bowl.

Baking soda also raises the pH of the mixture, promoting the Maillard reaction and giving the brittle its particular color and flavor profile. Finally, pour the mixture onto a marble slab or cookie sheet so that it will cool quickly and evenly.

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.

Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

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.

The best thing to do to soften your butter is to put it out on the kitchen counter for a half hour before you have to use it. But sometimes we don't think that far ahead. One popular solution is to put the cold butter in the microwave for 10 to 20 seconds.

In a Pinch: Microwave butter

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

You bet! Just be sure to place SKIPPY^® Peanut Butter in a microwave-safe container. SKIPPY^® Peanut Butter jars, however, can't go in the microwave or oven.

A more hands-on meal would mean a washing-up break, but simply pouring your peanuts into the co*ke bottle allowed for a protein boost that you could sip while working. Since then, the salty-sweet pairing of sugary co*ke and savory peanuts has spread across the South, from the Carolinas all the way to Texas.

What is the interfering agent in peanut brittle? ›

Examples of interfering agents include corn syrup and cream of tartar. A key step in making brittle is heating the syrup to the proper temperature. Typically, this is the hard crack stage or 300° to 310°F.

To store: Once it's completely cooled, store peanut brittle 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.

Peanut brittle has one redeeming quality: peanuts. 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.

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

You will want the cookie sheet to be non-stick. Use parchment paper, a silicone baking sheet or a greased cookie sheet. Spread the peanut brittle as thin as you can. Immediately add your sea salt.

When one of those sugar molecules reaches 212 degrees Fahrenheit, it melts, which softens it. This is why bread can actually feel soft and fluffy when it first comes out of the microwave. But then when it cools, that molecule recrystallizes and hardens, causing the bread to become chewy and hard.

It all boils down to the natural sugars found in flour. Flour, milled from wheat, contains gluten (a type of protein) and sugars (which form starch when their molecules are chained together). When these sugars are heated, they melt and then quickly recrystallize, resulting in an undesirable chewy texture.

Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.

The peanuts will be slightly underdone (a little chewy) when you remove them from the oven, but they will continue to cook once you remove them. Allow to cool for 5 minutes. Serve warm.