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Pour everything on a silicone baking mat (or heavily-greased cookie sheet), and stretch it out with two forks to form a big rectangle that's about half an inch thick. Let cool completely, then.
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4. Baking soda. Baking soda is a great way of reducing the chances of a sticky and chewy texture in these bars. To use baking soda, you must add one teaspoon of it for every cup of sugar syrup in the peanut brittle. Add it after the toffee has cooked just before pouring it out to set.
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Break up the brittle into pieces so it fits into your saucepan. Heat at medium to medium-low heat, stirring constantly to prevent burning the peanuts. When the mixture is completely liquid, raise the heat to medium-high and cook until the temperature is 305 to 310 F, stirring occasionally and keeping a close eye on the pot.
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Step 1: Preparing the Peanut Brittle. Making peanut brittle requires careful attention and timing to achieve the perfect texture and taste. Follow these steps to prepare the peanut brittle: Line a baking sheet with parchment paper and set it aside. This will be used to cool and store the peanut brittle later.
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preheat the oven to 325 degrees F; line a rimmed baking sheet with parchment paper; combine uncooked quinoa, uncooked rolled oats, raw peanuts, coconut sugar (more about this later), chia seeds, and sea salt in a mixing bowl; add coconut oil, pure maple syrup, and vanilla extract and stir until everything is mixed;
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Keep your peanut brittle in the fridge for mid-term storage (up to two weeks). This will provide the best environment for keeping it fresh and avoiding potential over-softening. Finally, if you're looking to store your candy for an extended period of time, place it in the freezer. When done correctly and kept in an airtight container.
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Add 1 tbsp. baking soda for each cup of the sugar syrup. This injects millions of tiny bubbles into the candy, making it more delicate and crisp as it hardens later on. Use a candy thermometer to check the temperature of the brittle. During the cooking stage, continue stirring the candy until the temperature reaches 305 degrees Fahrenheit.
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Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
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Air Tight Container. One of the most important factors in storing homemade peanut brittle is keeping it away from moisture and air exposure. One way to achieve this is by using an air-tight container such as a glass jar or plastic container with a tight-sealing lid. This will help prevent moisture from accumulating on the surface of your candy.
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When serving peanut brittle, it is best to keep it in a dry environment. If the weather is humid, it is a good idea to serve the brittle shortly after breaking it into pieces. Keeping it out in the open for too long in humid conditions can cause it to absorb moisture from the air and become sticky.
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Keep it away from sunlight and the stove. Don't store it in the refrigerator—humidity turns it into a soft imitation of itself. In a damp climate, seal the storage container in a ziplock plastic bag for an extra buffer of protection. Proper storage should keep brittle fresh for up to two months—if you can resist eating it all at once.
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Let the mixture come back up to a boil until it reaches 280°F. Then stir in 2 1/4 cups unsalted, dry roasted peanuts. Continue boiling the mixture until the candy thermometer reads 300°F (this is considered the hard crack stage.) Remove from heat and stir in 1 teaspoon baking soda.
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The second best way to store peanut brittle is to ensure that your chunks of brittle are separated. To accomplish this, spread a layer of wax paper along the bottom of your airtight container. Then add a layer of brittle, ensuring there is a bit of space between each piece. Next, add a second layer of wax paper and a second layer of brittle.
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Instructions. Line a large sheet pan with parchment paper or a nonstick baking mat; set aside. In a large pot, add the sugar, corn syrup, water, and salt. Attach a candy thermometer to the side of the pot. Cook over medium heat, stirring constantly, until sugar is dissolved, and the mixture comes to a boil.
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In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer (affiliate link).
How to Keep Peanut Brittle From Getting Sticky? (6 Tips) Miss Vickie
Grease a large baking sheet with some butter, or line with parchment paper, or silicone baking mat. Reserve the 2 tablespoons softened butter for recipe. In a medium saucepan combine the sugar, water, salt, and corn syrup. Cook over medium heat until sugar dissolves and mixture starts to boil.