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Old 01-20-2018, 12:01 AM
 
Location: Tucson Arizona
3,816 posts, read 1,621,562 times
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I made peanut brittle a couple of times over the holidays, and while waiting for it to get to "hard crack" stage, was wondering about the amount of water used.

As I understand it, the temperature of the candy can't get over 212 degrees until the water has boiled off. Wouldn't it make sense to use less water, so it heats faster?

Or does the dissolved sugar raise the boiling point of the water?

Sometimes I wish I'd taken physics!
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Old 01-20-2018, 12:27 PM
 
Location: North Idaho
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It's been a long time since I made peanut brittle, so all I can say is to follow the recipe.

My only advice for peanut brittle is to pour it out to cool and take a couple of forks and get hold of the edges and gently stretch it out so it is thin. Dont touch it with your hands because it is lava hot.
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Old 01-20-2018, 04:59 PM
 
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I sold my peanut brittle for a few years (cottage license), the water really only serves to keep the sugar from burning in the early stages, you can use as little as possible to get the sugar into a slurry and be fine. That said, the time difference between "just enough" and "what the recipe calls for" is minimal, maybe 2 minutes if you're heating slowly.... more like 30 second when you just let'r rip like I do (you've GOT to stir constantly once the peanuts are in if you use full heat though, they will burn in an instant).

Honestly, I don't measure the water, I just splash "some" in after the sugar and stir till it kinda becomes a moist mass.
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Old 01-21-2018, 02:35 AM
 
Location: Tucson Arizona
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Thanks, Brian. Good to hear from the voice of experience.
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Old 01-22-2018, 11:45 AM
 
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Quote:
Originally Posted by steiconi View Post
I made peanut brittle a couple of times over the holidays, and while waiting for it to get to "hard crack" stage, was wondering about the amount of water used.

As I understand it, the temperature of the candy can't get over 212 degrees until the water has boiled off. Wouldn't it make sense to use less water, so it heats faster?

Or does the dissolved sugar raise the boiling point of the water?

Sometimes I wish I'd taken physics!
Look up 'peanut brittle made in the microwave.' I am NEVER going back to the old way after trying this. It's almost as good as See's.
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