Peanut Brittle And Humidity
by Rosemary Blazek
Peanut Brittle and Humidity
My peanut brittle was great, but humidity got to it!
I live in Texas also, right on the coast !!!! My brittle always turns out great but.........since I have moved here it is great then turns almost to mush.
What can I do to prevent the humidity from getting to it ???
...ps...tried putting crackers in with it. :(
Yes, Peanut Brittle and humidity don't go together very well, do they?
It sounds like you are saying that the peanut brittle cooks up and sets properly, but then as time passes it gets mushy?
How are you storing it? Try placing it between layers of waxed paper and in an airtight container. A cookie tin should work well or even a glass jar with a tight fitting lid.
Is your house air conditioned or temperature controlled in any way? If not and you can't reduce the humidity levels, you may just have to eat it quick! :)
It's probably too late to save an already mushy batch. I haven't tried it, but I'm wondering if you could place it on a tray and pop it into the oven on low for a bit? I'm honestly not sure if that would make it worse or better, but I'd give it a try. If you do, let me know the results!
If your brittle is turning mushy right away, and not ever setting up properly in the first place, then the problem is in the cooking temperature. You need to cook it to a higher temperature to allow for the higher humidity. Try cooking it two degrees hotter than you normally would.
(Double check your thermometer to be sure it is reading accurately - test it in boiling water - should read 212 degrees).
Hope that helps for future batches of Peanut Brittle. It's a really yummy treat and I'm sure you don't want to give up on making it.