You can make brittle using other nuts besides peanuts.
Peanut brittle is one of those old-fashioned treats you enjoyed as child that is still popular today. This candied peanut snack must be prepared in a very specific manner. The corn syrup, combined with sugar, water and peanuts must be brought to a very high boil at a specific temperature before it is combined with butter and baking soda, and spread onto a cookie sheet to cool. Preparing it can be tricky, so follow a few basic techniques to get your peanut brittle just right.
Humidity
Avoid making peanut brittle on high humidity days if possible, as the humidity makes the peanut brittle sticky and prevents it from setting properly. The humidity should be at least less than 35 percent for the best peanut brittle-making conditions. If you live in an area with high humidity, make sure the kitchen is well air-conditioned or use a dehumidifier when you are ready to make the peanut brittle. When boiling the syrup for the peanut brittle, cook it to two degrees higher than what the recipe calls for, which makes it even harder to make up for the added moisture.
The Peanuts
Raw, blanched peanuts give the peanut brittle a nuttier flavor than roasted nuts. You can also use raw Spanish nuts --- the kind with red, papery skins. If you only have roasted peanuts on hand, add them close to the end of the cooking time on the stove so that they don't end up burning. You also should warm roasted nuts in the oven at about 250 degrees Fahrenheit until heated through before adding them to the brittle candy mixture.
Candy Thermometer
A candy thermometer is a must to accurately measure the syrup mixture, which needs to be between 265 and 300 degrees Fahrenheit, depending on the recipe you use, before adding in the rest of the ingredients. However, if you do not have a candy thermometer, you can use the ice water technique to know when the syrup is hot enough. Place a bowl of ice water near the stove. When the syrup starts to boil and turn golden brown, take 1/2 tsp. of it and drop into the ice water. If the syrup hardens into a stringy ball, it's ready and you should remove the pot from the stove immediately and add the rest of the ingredients.
Stretching the Brittle
After pouring the brittle onto a greased baking sheet, it needs to be stretched thin so that it will be very crunchy and easy to eat. To avoid burning your fingers, let the mixture cool for one minute and put on rubber gloves. Dip your hands with the gloves on in melted butter for easier stretching. Lift the edges and pull all around the peanut brittle. Stretch from the middle as well so that all of the peanut brittle is stretched to an even thickness.
Tags: peanut brittle, before adding, candy thermometer, combined with, degrees Fahrenheit
