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Peanut Brittle Looked Perfect... but once cut and sealed became a melted mess! Please help!

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hearts4u Nov 10, 2011 11:49 PM

My peanut brittle was made perfectly, tasted great too... once I put the cut pieces into a sealed container just an hour later they had all fallen and melted to the bottom loosing their form and becoming a huge sticky mess, inedible.

Why did this happen and what can I do to prevent it from reoccurring?

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  1. j
    J.Dish RE: hearts4u Nov 10, 2011 11:55 PM

    Maybe it wasn't cool enough when you capped the container?

    Put the mess on a pan in the oven and it should remelt... Do overs, if you will.

    5 Replies
    1. re: J.Dish
      alkapal RE: J.Dish Nov 11, 2011 04:21 AM

      i think j. dish is right. it might also be humidity or too low of a cooking heat (although the cooking heat issue doesn't sound likely if you say it was perfectly made). http://chowhound.chow.com/topics/674367

      when i've made brittle, i've let it sit where i've spread it for several hours -- even though i put cracks in to break it up much earlier.

      1. re: alkapal
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        hearts4u RE: alkapal Nov 14, 2011 12:19 AM

        Thank you for your reply! I don't actually know that it was perfectly made;) just that it "looked" perfect and tasted as I imagined it to. When I tried removing it from the bottom of the container it was stuck in there like a rock! I almost broke the fork trying to get it out, finally had to melt it out in the sink with hot water.

        What about refrigerating or freezing to help cool and set?

        1. re: hearts4u
          bushwickgirl RE: hearts4u Nov 14, 2011 12:23 AM

          No refrigeration or, well, I don't know about freezing, but any extra humidity will cause it to soften or possibly crystallize, if it's not made correctly. Just let it cool on the counter for several hours before storing in an air tight container, as alkapal, mentioned.

          At what temp did you remove the brittle from the stove? If it's too soft, and it sounds like it is, next time take it closer to 310°.

          1. re: bushwickgirl
            chowser RE: bushwickgirl Nov 14, 2011 04:39 AM

            I was wondering if it was only cooked to soft ball stage and not where it needed to be, too.

        2. re: alkapal
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          serah RE: alkapal Nov 14, 2011 03:42 AM

          I agree with alkapal when they mention humidity - if brittle isn't stored in a dry environment, it goes all sticky and gooey. If you put it in containers before it's perfectly cool, the condensation that forms inside the container will ruin it.

          I also make sure I cool my brittle in a dry place - so it doesn't stay in the kitchen if I have pots on the hob!

      2. bushwickgirl RE: hearts4u Nov 22, 2011 06:53 PM

        To recap, I made peanut brittle on Saturday, brought it to 280°, added the butter and peanuts, finished it at exactly 300°, added the soda and vanilla, poured it onto a buttered half sheet pan, let it cool for 30 minutes, broke it up and stuck the whole thing in my cold oven for the night, minus the few pieces I ate. Next morning I packed some of it, and checked it later, nothing was sticking. Monday morning, I checked it again before it went out the door to mrbushy's place of employment; it was fine, hard and non-sticky. I think allowing it to thoroughly cool overnight before packing did the trick.

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