Salvaging Undercooked Peanut Brittle (2024)

Tom
Jan 07, 2011 @ 12:37:59

I LOVE peanut brittle! That looks so delicious! Now, you are the sole resource on the entire interwebz for how to fix screwed-up peanut brittle. How does it feel to be exclusive? ;-)

gemcitytiffany
Jan 07, 2011 @ 14:23:23
haha Good to see you over here. And yeah, I mean… someone had to do it!!!
Reply

bradley yingst
Jan 07, 2011 @ 21:28:51

i experimented with bourbon brittle and pecan brittle this year. the bourbon brittle was good by me but judging from reactions you must have a taste for it. the pecan brittle however was amazing. if the nuts weren’t so much more expensive than peanuts i would never go back!

Monica
May 25, 2022 @ 21:34:21
Bradley I totally agree I absolutely LOVE PECAN BRITTLE…. It takes a bit longer to make…. I was told to chop the pecans and put them in the oven to bring out the oil in them… I did and it is soooooo gooood!!!
Reply

Trackback: Betty’s Party Peanut Brittle « The Cooking Channel

shae
Mar 10, 2011 @ 13:33:20

Excellent tutorial on salvaging peanut brittle and giving it a second chance. I made note of it, in case I run into this problem.

Bonnie
Dec 25, 2011 @ 21:59:26

Thank you so much for posting this – we were about to toss 4 pounds of peanut brittle away. It worked great!!

Jenny
Dec 11, 2012 @ 18:58:25

I just undercooked a batch of brittle because I wasn’t using a thermometer & I was afraid of burning it. Thanks to you I was confident I could save it so I broke it up and put it back in the microwave & cooked till golden brown stopping to stir. It turned out great. A million thanks to you for posting this. Next time I’ll use a thermometer.

gemcitytiffany
Dec 11, 2012 @ 21:59:36
So glad it was helpful! I was so frustrated when I couldn’t find an answer when I was looking. So it’s nice to know I’ve helped a few people!
Reply

Janette
Dec 13, 2012 @ 15:15:10

You made some good points there. I checked on the internet for additional information about the issue and found most people
will go along with your views on this site.

Trackback: Peanut Bristle–er–Brittle | Anna Marras

carlene reynolds
Dec 24, 2012 @ 12:44:20

I put the sheet pan into the oven on 400 degrees until it bubbled and turned golden brown.

Lilly
Dec 13, 2023 @ 19:23:53
How long at 400?
Reply

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Rebecca
May 13, 2013 @ 18:16:14

Thanks. I did add about 2 Tbs water and the process went fairly quickly. If the old thermometer failed you, like it did me, get a new one or go past 300 degrees.

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May 14, 2013 @ 15:36:00

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Jun 28, 2013 @ 20:18:07

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Kat Czech
Sep 14, 2013 @ 06:17:10

I made mixed nut and seed brittle-dried edamame, pumpkin seeds, pecan, peanut, sunflower I added a little soy, brown sugar and red pepper= did not use a thermometer and it turned to syrupy goo… it tasted really awesome so I had to save it! Found your site- THANKS for the help!!!!

Willa
Nov 24, 2013 @ 20:23:35

I stupidly thought my batch was ready; THEN, even an even dumber idea: Add some chocolate chips … oh … my … GAWD! I now have a very expensive pan of goo. I am in such a bad mood now… grrrr! The very first batch I made was really good, even if I say so myself, and the reason I decided I was going to make some for Xmas presents … I don’t think I can save it with your method with chocolate in it, too, COULD I? I guess I could use it for ice cream or something … damn! I also know I screwed up because I added the butter into the mixture the second time, instead of waiting and adding with the baking soda and vanilla. This is an important note. :(

Willa
Nov 24, 2013 @ 20:28:06

Sorry for the typos in the previous post. I just looked at the mess again. It sort of looks like a big cookie sheet of peanuts and caramel (and don’t forget the chocolate) … maybe I could make some kind of batter and throw it on top and try to bake it? :( :( :( I am so bummed …. what waste.

Greg
Dec 07, 2013 @ 17:05:31

Thank you for a sure save…

Vicki
Dec 08, 2013 @ 20:13:58

Thank you for the fix! It worked wonders and I saved a couple batches. My first time making peanut brittle, followed the recipe to a T but it did not say to bring the candy to 300 so I stopped too soon. Thanks again.

trishatrixie
Dec 09, 2013 @ 18:23:15

thank you so much for this post on how to fix the riddle I did what you suggested and it came out better than had I done it right the first time

Kristie Battilocchi
Dec 11, 2013 @ 12:55:42

i was able to fix my peanut brittle thanks to you. I did however add an extra cup of sugar and corn syrup which help melt the soft brittle faster.

ascheideman5
Dec 11, 2013 @ 17:10:00

Reblogged this on Angela's Antidotes and commented:
I may have a situation where I need to recook my brittle…thanks for this post!

Mandi
Dec 16, 2013 @ 09:29:58

You have save me SO MUCH MONEY and time! I made about 50 pounds of almond brittle last night, to realize this morning it did not set. After crying for a few minutes, I decided to turn to Googke, and I found your post. I hope I have as much success as you did! Thanks!

Leilani J Bleichwehl
Dec 18, 2013 @ 16:10:52

Thank you! You saved Christmas,says my husband! I had no idea how to fix my peanut mess til this =)

Laurie
Dec 22, 2013 @ 23:03:45

Thanks! You saved my b…rittle!

Mai Le
Jan 07, 2014 @ 23:34:14

Thank you very much for your sharing how to fix my chewy peanut brittle. I been throw my peanut away because didn’t know how to fix it. Now your idea help me a lot
Thanks again

ramon simms
Feb 21, 2014 @ 14:21:36

thanks tiffany! was winging it w/o a thermometer and paid the price. rescued!

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Anna
Dec 08, 2014 @ 13:59:07

Hi. My peanut brittle just became gooey. I am going to put it back and follow your instructions. I just don’t have a candy thermometer, so should I just let it bubble and get dark?

Zelma
Dec 18, 2014 @ 21:29:17

I had bad luck with microwave peanut brittle. It definitly was undercooked! I evidently left one of the steps out. When I poured it in the pan it was real light color….that should have been my first clue. It run all over the pan. I left it until it cooled and it was real runny. I would have thrown it out but I red your experience and thought what do I have to lose. I put it in the microwave pan and cooked it again, soda and all, the same times, stopping to stir as the recipe says. It turned a carmal color and I thought it wouldn’t taste good. Put it in the pan and spread it out. When it cooled it broke easily in pieces. It is dark carmel color but taste just fine (I thought it would taste burnt….not) So experiment with it before you toss it….what have you got to lose!!!!

Cyn
Jan 25, 2015 @ 07:14:31

Hello- I made brittle last night and it never got hard so I searched for reasons why that might’ve happened and found your page here. I tried and and it worked. I am so happy I was able to save it. I am taking it to a party today. Thanks!

See Also

homemade peanut brittle

Melissa Anne Sammon Weatherford
Feb 17, 2015 @ 21:39:50

Thank you so much for your post. Here it is 2015 and you still are the only one with advice for this problem. Made some brittle today for the farmers markets and it would not set up. Same recipe I use all the time. Too much humidity in the air, but thanks for saving the day. It worked like a charm!!

Caralin Ruth-Fleet
May 20, 2015 @ 08:03:15

I just tried this (or a similar approach) with undercooked caramel corn, and it worked! After boiling the caramel and the initial baking, the corn just never got crunchy – it was still too gooey and stuck in your teeth! The next day, I re-baked it. It was initially baked at 200F for 60 min, stirring after each 20 min, but this time I tried 350F, stirring after just five minutes (and you need it – it’s a noticeable difference in just five minutes, so don’t leave it too long!). I just pushed it five more minutes, and five more minutes, until I thought the caramel might be darkening a bit too much – I ended up doing 15 minutes in total. It worked perfectly – I didn’t think re-baking the next day would have the desired effect, but I thought, based on this post, if I could get the temperature of the sugar high enough, it should work, and it did! Thanks!!

Tabitha
Aug 06, 2015 @ 20:47:26

Tonight… This saved me. And it worked like a charm. I made bacon brittle and under cooked it. I did exactly what you Said and now it is fabulous! Best tip ever. Thank tou so much.

Pearl Girl
Nov 25, 2015 @ 18:43:53

Thanksgiving Eve, 2015: today I made the brittle I have made many, many times before AND have boasted to my new hubby how great it is, and whaddya know…it came out gooey. Using an unfamiliar microwave (1350 watts), I was afraid I’d over cook it. Not paying attention to my intuition, I under cooked it instead. Just before tossing the mess, I decided to Google and prayed for a repair. YEAH!! This site is STILL the only place I could find a fix for Peanut “taffy”. THANK YOU THANK YOU THANK YOU!

Mrs lewis
Dec 14, 2016 @ 21:25:09

I tried this and must ‘ve gotten the heat too high because even though the peanuts didn’t burn, the candy part did. Next time I will do the oven trick suggested by one of your readers.

Lily C. Fen
Dec 15, 2016 @ 10:08:14

Your blog post saved my first (failed, undercooked) attempt at peanut brittle! It’s just as you said! Your save made my peanut brittle (same batch, thrown into the pot again) look like I’d never messed up in the first place! Thumbs up for this post ;)

Gloria J. Noble
Dec 21, 2016 @ 22:54:11

I too had a booch of brittle, used your method and wooolay, it turned out fantastic. Then I used your simple recipe for the brittle and it was quick,easy and it tastes good. I also bought me another candy thermometer, that helped tremendously.

Sue Holbiski
Dec 23, 2016 @ 10:49:27

Tried reheating the brittle to 300 ….poured on cookie sheet but it still is gooey
It won’t harden….

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Aug 30, 2017 @ 06:47:41

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Yolanda
Dec 19, 2017 @ 13:42:25

Thank you, thank you for this information. With your advise I was able to salvage my chewy peanut brittle and it is now brittle like it should be.

John
Aug 21, 2018 @ 16:37:07

You can just spread out the brittle in a greased shallow cookie sheet. Place in a 300 degree oven, and bake the additional time. Bake till the edges are turning a dark brown…

JoyDee McCorkle
Dec 22, 2018 @ 15:26:10
THANK YOU!!! I made p’nut brittle on a rainy day and it was sticky & chewy…not what I expected. I did as you suggested by putting it in an oven at 300 and waited for it to turn brown around the edges. YOU SAVED MY BRITTLE!!!!
Reply

Madge Russell
Dec 13, 2018 @ 11:11:29

Thanks so much for this information! I broke my batch up into 3 different portions. I greased and microwavable 2 qt bowl and cooked each batch on 1 minute and then 30 second intervals. I have great peanut brittle now!

Sharon L Deminsky
Dec 13, 2019 @ 10:33:02

Tiffany, I make peanut brittle every year and it turns out. This year it is chewy. I discovered I was adding 1 c of syrup instead of 1/2 c. Will your fix work?

Catherine
Dec 21, 2019 @ 22:12:13

This just saved my brittle! I was impatient and poured it too quick. I was ready to throw it all away and found your advice! Thank you!!

Jeff Tange
Dec 08, 2020 @ 16:27:29

I made a batch with the recipe saying 250 degrees. The brittle was some what hard but would melt in your mouth and stick to your teeth. I followed the directions in this post and saved my batch and it was great. Thanks for the help

Darren Schnichels
Dec 13, 2020 @ 19:24:59

Excellent article!
Very well written. Most people would want to pull it from stove to early.

Thank you
Darren

Lori Kwasnik
Dec 17, 2020 @ 12:43:38

Oh, So glad you posted this. I made peanut brittle last year with no problem, but this year it did not hard and was like taffy. I am snowed in with 23 inches of beautiful snow, so I don’t want to run to store to get more corn syrup (I only have 3/4 cup left).

Karen Dohm
Dec 21, 2020 @ 17:50:08

I had the problem of my thermometer not getting to 300 degrees and the brittle was sticky. So i broke it down again and melted on warm until it got to a boiling consistency and reached 300 degrees. Poured it back in the pan and WoW!. It setup and cracked like it was suppose to. My husband can’t stop eating it. I might have to make more if i want to give them as gifts. Thank you for the helpful hint.

Val C
Feb 15, 2021 @ 16:52:43

I think I just salvaged $15 worth of pecans! It’s still cooling but it looks WAY better than it did before! I broke it up as small as I could, added 1/2 to 3/4 Cup of water. Stirred to 295! Thank you!

Lee
Nov 18, 2021 @ 16:26:26

My brittle stuck to my teeth after not cooking long enough. I tried someone’s suggestion to bake in oven at 325 degrees for 15 minutes, until golden brown, it worked out great. I put it on a parchment lined cookie sheet. Thank you

stephanie D stutzman
Dec 06, 2021 @ 12:29:34

You are a life saver! Thanks so much!

Joani z
Dec 13, 2021 @ 17:33:50

So glad i can selvage my peanut brittle and appreciate your being so helpful w all the steps!!! I was going to bake it in the oven to make it hard but it ll Follow your stovetop advice w candy thermometer!!👍

Mj
Dec 20, 2021 @ 14:50:03

Thanks for the helpful information. I’m going to give it a go and keeping my fingers crossed and praying to the patron Saint of hopeless cases to be with me. Hugs ð

Ann
Jan 27, 2022 @ 00:39:57

Thank you! First time trying to make it and it didnât turn out right. Canât wait to fix it.

Elizabeth Darden
Nov 22, 2022 @ 05:09:36

You saved my almond brittle!!!!!!!! I was so worried I had ruined it after so much work, but this tutorial was perfect and helped me get it to the exact eight amber color I was going for!

Also I think I accidentally clicked 4 stars and it wonât let me change it! So so sorry about that – please delete my accidental four-star rating if you can!

Vicki
Dec 07, 2022 @ 11:18:13

I made peanut brittle and forgot to put the water in it itâs set up but itâs still too chewy to eat what can I do about it

Kristine Peterson
Dec 10, 2022 @ 11:44:28

Thank you for the tip! Been making cashew brittle for years but never knew about this rescue option! Turned out great!

Shawn
Oct 14, 2023 @ 22:19:34

Thanks haha I needed this encouragment

Jerri the Candy Maker
Nov 22, 2023 @ 01:25:13

Thank you! Worked like a charm in 2023! Never make candy on a rainy day as the sugar will not melt properly. RAINY=GRAINY…

I doubled my usual microwave brittle recipe but didn’t add more time; which in hindsight I should have done. So, back into the micro for 6 more minutes total with stirring in 1-2 min increments and it is as good as it should have been the first time! Thank you so much as I was so close to tossing it.

Alicia
Nov 28, 2023 @ 20:36:38

THANK YOU for helping me salvage my soft batch of brittle!! Your technique worked beautifully!

Dorothy Gallardo
Dec 15, 2023 @ 17:00:14

wow, I messed up this receipe and it was soft and tacky. So I did what you did and put it all into the pot and re cooked it again, Beautiful, wow, super, Thank YOU THANK YOU

Trackback: How to Harden Undercooked Peanut Brittle: A Comprehensive Guide – BISTROLAFOLIE

Salvaging Undercooked Peanut Brittle (2024)

FAQs

Can you salvage undercooked peanut brittle? ›

So, I Googled Salvaging Undercooked Peanut Brittle and followed Tiffany's helpful instructions to throw the pieces back in the pan, turn the heat up and stir, stir, and stir to a raging boil and wait to pour it in the pan until it reaches 300 degrees.

Get More Info Here ›

How can I soften peanut brittle? ›

To soften it, keep it at room temperature for sometime. If it still doesn't softens, stir it using a spatula or butter knife. How long does peanut brittle stay good? Peanut brittle can stay fresh for several weeks if it is stored in an airtight container at room temperature.

Discover More Details ›

What causes peanut brittle not to harden? ›

If your peanut brittle is too soft, you didn't cook it long enough. It's important to use a candy thermometer and cook the sugar mixture until it reaches the hard crack stage. Watch it closely…you may be tempted to take it off the stove sooner, but don't!!

Keep Reading ›

Can peanut brittle go bad? ›

How Long Does Peanut Brittle Last? Properly stored (in an airtight container at room temperature), peanut brittle will last one to two months.

Why is my peanut brittle gooey? ›

Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.

Know More ›

Why isn t my peanut brittle crunchy? ›

Avoid making brittle in a humid environment. Brittle is best made on dry, low humidity day. If you make it when it is humid, the candy will attract moisture from the air, making it sticky instead of crisp.

Read On ›

What happens if you add more baking soda to peanut brittle? ›

Baking soda releases bubbles into our candy (you can see this on a more extreme level in my honeycomb recipe, which uses 5x the amount of baking soda!). This makes the brittle more delicate, crisp, and less chewy, which ultimately makes it more snappy and less likely to obnoxiously stick to your teeth.

Learn More ›

Why is my microwave peanut brittle too hard? ›

Why is my peanut brittle too hard? Peanut brittle can end up too hard when the temperature gets too high during the cooking process. With a microwave peanut brittle recipe like this one, you may need to adjust the cooking times based on your microwave.

How long does it take for brittle to harden? ›

Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer. Allow to cool completely (at least 30 minute) before breaking apart and eating. Store the completely cooled peanut brittle in an airtight container.

Show Me More ›

Is peanut brittle bad for you? ›

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.

Can you overcook peanut 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.

Learn More Now ›

Why is my peanut brittle foamy? ›

Add Peanuts, Butter & Baking Soda – You will add these all at once and the baking soda will cause the mixture to foam up (that's what gives brittle all of those teeny tiny bubbles and that glass-shattering consistency).

Why is my brittle bitter? ›

Alternatively, cooking brittle at too high of a temperature can lead to a scorched or bitter flavor. Butter your table top before pouring the batch to prevent it from sticking to the table. Brittle that is too hard and thick can happen if you use a fan to cool your mixture, allowing it to set too quickly.

See Details ›

Can you eat undercooked peanuts? ›

Peanuts can be eaten raw, blanched, roasted, boiled, fried, powdered, or made into peanut butter. Eating them with their thin, papery skin is most nutritionally beneficial, as the skin contains the many antioxidants and phytochemicals.

How can you tell when peanut brittle is done without a thermometer? ›

If you do NOT have a thermometer, here's what you do. Take a very small cup of cold water and drop a bit of the mixture in. If it dissolves into the water, it's not ready.

How do you rehydrate raw peanuts? ›

Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water and allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste.

Tell Me More ›