Bacon Pecan Brittle Recipe (2024)

FAQs

Why didn't my homemade peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

This is a temperature issue. Make sure the candy reaches exactly 300ºF / 149ºC, which is hard crack stage, before pouring onto baking sheet. See “Equipment Used to Make Peanut Brittle” for my recommended thermometer. If you're peanut brittle is still chewy after it cools, you may be able to save it!

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F). Add pecans and butter and cook to 300 °F stirring all the time to keep the nuts from burning.

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.

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop. But peanut brittle is delicate and you can easily bite into it—how? The secret is in the baking soda.

Didn't combine ingredients right. Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden.

- Heat the brittle in the oven for about 5 to 10 minutes, checking frequently to avoid overcooking. Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes.

Before shelling, pecans are moistened by water or steam, which is absorbed by the kernel. The kernel moisture increases from 4 to 8 percent, which makes it more flexible and reduces kernel breakage while cracking the nut.

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet.

We recommend storing our Brittle inside an airtight container, at room temperature, and away from moisture.

Is brittle the same as toffee? ›

In cooking brittle, the baking soda is added right before the candy is poured, while toffee is cooked longer after the soda is added. This lets much of the carbon dioxide escape, leaving the toffee less brittle. In the end, they are cooked in much the same way, but with a few key differences.

Try Boiling Them

Add the pecans to the boiling water and simmer them for 15 minutes. Drain the water and place the pecans on a baking sheet to cool. Once they have cooled down completely, you can easily crack them open. As you can see, there are many ways to enjoy your delicious and versatile pecans in the shell.

Peanut brittle turning white, often referred to as "sugaring," is typically the result of crystallization of the sugar in the candy. This crystallization can make the brittle appear white or cloudy rather than having a clear, glass-like consistency.

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

It's so important because if you cook your brittle much beyond the 300 degree F point, it could burn, and if you don't cook it long enough, the peanut brittle won't set as hard and be more sticky and chewy than crunchy and, well, brittle. Be ready to move quickly once the temperature reaches 300 degrees F.

Don't try to spread the candy once it's on the baking sheet as it starts hardening almost immediately and spreading it doesn't work well. Let the peanut brittle cool for 30 minutes, then break it into pieces. Store it in an airtight container at room temperature for up to two months.

Peanut Brittle is a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. Once it cools it's broken into small individual-size pieces of hard candy and lasts at room temperature for several weeks.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.