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What makes peanut brittle brittle is the addition of baking soda after the candy has cooked. If you've never made it you should. It is fun to see the what happens when you add the soda. There is an immediate change in the consistency and the color of the candy.
In a word, moisture. Making peanut brittle on a rainy or humid day can cause the candy to turn out chewy.
Not getting the mixture hot enough can also cause the problem. On a candy thermometer, the mixture (before adding the peanuts) must reach a temperature just above the 'Hard Crack' mark. I don't remember what that temperature is in degrees. I've always used a candy thermometer with the specialized markings. After adding the peanuts, the temperature will drop drastically if you pour them in too quickly. The temperature must return to just above Hard Crack before adding the baking soda.
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I have recently made Cashew Brittle. Same concept... just a different nut. Because I turned away for just a minute, the temperature went from about 274 to about 325. One minute. Now, the recipe said to add the nuts at 280. And, cook until the temp reaches 295.
Because, I panicked... who wouldn't when you see a dark, reddish-brown color... I immediately poured it into the buttered pan. By the time I remembered that baking soda (1/4 tsp) it was too late. But, it's crunchy and delicious. Personally, I plan on doing it again. I find no fault in not using the baking soda. I can't imagine it would improve the flavor. However, keep in mind I made this recipe in December, in PA. It would be interesting to see if my experiment would ring true in the middle of August.
What else can I help you with?
What is another word for crunchy?
chewy, crispy, brittle
Why can't you eat with separators?
Avoid those crunchy and chewy foods like ice, peanuts, Jolly Ranchers, Peanut Butter although you can have the creamy peanut butter. And all other hard foods.
Peanut brittle is too chewy?
no not reall iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii luv itttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt no not reall iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii luv itttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttttt no, not at all. if anything, its supposed to be too hard.
Is bacon chewy?
Bacon is chewy raw and cooked for a short amount of time, if cooked long enough bacon is crisp and crunchy.
How do you spell something that hard to chew?
Something difficult to chew could be tough, chewy, or crunchy.
What do humbugs eat?
Nothing. But you can eat them. A 'Mint Humbug' is the notorious old English buttery, crunchy mint with a chewy center.
What are some words describing cherry?
crunchy chewy circular cold curved clean colorful craven chubby choice caustic
Do insulated cookie sheets conduct heat well?
No, they are intended to keep the bottom of the cookies slightly cooler so the top fully browns while keeping the cookie soft and chewy instead of becoming crisp and brittle. Don't use them for baking cookies that should be crisp and brittle, like ginger snaps.
How do you describe buffalo wings?
spicy delicious mouth-watering chewy/crunchy (depending on how it's cooked or fried) appetizing enjoyable heavenly
What is the plural for cherry?
The plural of 'cherry' is cherries.
What are the words to describe the texture of the food?
slurpy sloopy gloopy glurp Crunchy, chewy, soft, mushy, fibrous, spongy, crispy, al dente, and creamy
What is the difference between toffee and caramel?
Toffee is made with butter and sugar, cooked until it reaches a hard, crunchy texture. Caramel is made with sugar and cream, cooked to a smooth, chewy consistency.
