#100HappyDays: The science of peanut brittle

Peanut brittle, batch the second. Batch the first was more like PayDay innards. June 15, 2014

I admit, crankypants Shawna showed up to our early Father’s Day BBQ. I stomped in in a huff, cursing my peanut brittle. Well, what should have been peanut brittle anyway. It turned out more like peanut mush. Good flavor, no crunch. Since it was meant to be a gift, I was double grumpy.

Turns out candy making is a science, not an art. When it says boil to 300 degrees, it means boil to 300 degrees.

Because I like to get things right, of course, I woke up the next morning and made a second batch.

Peanut brittle perfection.

Just a few more degrees (and a ton of stirring) took the end product from PayDay to perfect.


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