Peanut Brittle Recipe Temperature

Add spanish peanuts and cook until the thermometer reaches 290 degrees.

Peanut brittle recipe temperature. Any less and it will be chewy and anything past 310 f risks taking it too far and possibly burning. By this temperature the sugars should be stable enough to stir step 4. Continue cooking stirring constantly until temperature reaches 300 f.

This is the hard crack stage. Using a candy thermometer cook until it reaches 240 degrees. Set pan over medium heat and cook stirring occasionally until sugar has completely dissolved.

Continue cooking stirring frequently until the temperature reads 300 f. Stir constantly for 7 10 more minutes until mixture reaches 300 degrees when dropped in water it forms brittle strands. Stir constantly until hard crack stage or 300 f is reached.

The stage refers to the reaction of spoonful of sugar syrup that has been drizzled into ice cold water. Peanut brittle has to reach the hard ball stage which means that strands of sugar break. Butter a large high sided cooking sheet.

Begin to stir frequently when syrup reaches the thread stage about 230 f. Continue cooking stirring frequently until temperature reaches 300 f or small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Use a larger saucepan than you might think as the mixture expands when heated once temperature reaches 280 f add peanuts and butter.

Remove the pot from the heat. You must cook the brittle to the correct temperature of 300 f. When the temperature reaches 280 f add the salted peanuts.