Cashew Brittle Recipe (2024)

FAQs

Why is baking soda added to nut brittle? ›

Baking soda is a key ingredient in peanut brittle. It's what aerates the candy, giving it a nice light crunch. Why didn't my homemade peanut brittle get hard? The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough.

Buttery cashew brittle is made with sugar, corn syrup, and cashews, which make it even more special. Cashew brittle is always welcome but is especially nice to have on hand for holiday guests and visiting family.

Why is it too hard? Using baking soda usually prevents peanut brittle from being too, well, brittle. However, if you cook the candy past the set temperature or overwork the candy once you spread it out onto the cookie sheet, that can cause it to become very hard and difficult to bite through.

Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop.

This is a temperature issue. Make sure the candy reaches exactly 300ºF / 149ºC, which is hard crack stage, before pouring onto baking sheet. See “Equipment Used to Make Peanut Brittle” for my recommended thermometer. If you're peanut brittle is still chewy after it cools, you may be able to save it!

Raw cashews contain a toxin called urushiol. However, manufacturers typically roast cashews once or twice to make them safe to eat.

Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.

The cashew apples, which are edible but highly perishable, are collected. The cashew nuts, still in their shell, are removed from the ends of the fruits and may be dried in the sun, depending on the manufacturer's process. These cashews are raw and not sold due to a risk of urushiol exposure.

As we said, the biggest enemy to the longevity of your peanut brittle is moisture. 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.

Why did my peanut brittle not turn brown? ›

If your peanut brittle reached 311°F but is a pale milky color, it's likely the candy cooked too quickly.

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

The candy will attract moisture from the air, making it unpleasantly sticky instead of shatteringly crisp. Once it's completely cool, transfer it to an airtight container.

Does Peanut Brittle Go Bad? Properly stored peanut brittle can last for several weeks to a couple of months.

Making Ahead, Storing and Freezing Peanut Brittle:

Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To Freeze: Peanut brittle can be frozen and stored up to 3 months. Allow the brittle to cool completely and store it in a freezer safe, airtight container.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise.

When the baking soda combines with the boiled sugar, it creates Carbon Dioxide that form lots of bubbles and puff the candy up. Once it hardens, the bubbles get trapped inside and create a texture that looks just like a sponge or piece of foam. It's crunchy and sweet, with an almost molasses-like flavor.

Although baking soda cannot soften the water fully, it, being alkaline, changes the pH of hard water to make it more suitable for skin and hair.