Peanut Brittle Comes Out Too Chewy!

by Lydia

If my peanut brittle comes out too chewy is there a way to make it hard?

Can I freeze it to harden it?

Hi Lydia,

I don't think freezing your peanut brittle will help. In fact, it may even make it more chewy when you thaw it out.

It is probably too chewy because it didn't get to a high enough temperature when cooking the candy mixture.

There's probably not much you can do to repair this batch since it is already finished. Personally, I think I might like it chewy! :-) Just cut it in pieces and tell your friends you made "chewy peanut clusters." Who's to know that wasn't your original plan? I won't tell!

Next time you make it, be sure your candy thermometer is accurate by testing it in boiling water first (should be 212 degrees). Adjust the cooking temperature if necessary.

Since you are in Texas, you may be having a problem with the humidity. Other Texans have said it can be a problem. If you think it is a humid day, add 2° to the required cooking temperature to allow for the moisture in the air.

Sorry I can't be of more help when it comes to rescuing this batch of peanut brittle for you. If anyone else has a method of salvage, please do chime in for Lydia.


Comments for Peanut Brittle Comes Out Too Chewy!

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Dec 14, 2021
Chewy peanut brittle NEW
by: Sharon

If your peanut brittle is chewy put it back on a cookie sheet and put in it the oven at about 300 and bake. It will get hard snd crunchy

Dec 29, 2019
Chewy brittle NEW

I tried the oven to harden my chewy peanut brittle and it didnt work just gave it a scortched taste and wish I had left it as taffy or like a nut chew.

Dec 20, 2017
Chewy Peanut Brittle NEW

I had the same problem with a batch of microwave cashew brittle. It wasn't cooked enough apparently. I put it in the oven at 320 degrees F. for 10 minutes in a low sided cookie sheet. The edges of the brittle seemed to be getting done but not the middle, so I used a heat proof spatula to mix it. It melted completely and turned a nice caramel color. It changed colors quickly so keep a close eye on it so it doesn't burn. Don't put it on greased wax paper or you'll be picking paper off of your candy!! Mine didn't release even after cooling completely.

Dec 04, 2017
Came out chewy but tried oven NEW
by: Angie

My recipe came out chewy but then I saw somewhere to try the oven on 320 for 10 min and it came out perfect. It was light brown colored, tasted amazing and not chewy anymore it was finally hard. Sooo excited I found here to try this.

Nov 12, 2017
Too chewy NEW

Too chewy peanut brittle might be because of too much corn syrup. That was the case with my peanut brittle. I don't have thermometer but I cooked it long enough to the point that the syrup is no longer runny. I'll try reducing my corn syrup and see result...

Jan 24, 2017
Chewy Peanut Brittle NEW
by: Angie from

Hi Geri,
You can probably get the chewy peanut brittle results you want by not heating the candy mixture as long. The temperature you raise the mixture to is what determines how hard the candy is in the end. Check out the page on candy syrup stages and you'll get a better idea of what I'm talking about.

Jan 23, 2017
chewy brittle NEW
by: Geri

I want a chewy brittle recipe. I accidentally made my brittle chewy one day, and I really liked it. I can't make it chewy again, everytime I try, it isn't chewy. So if anyone knows how I can make it chewy, please let me know. Thanks.

Dec 23, 2016
Didn't harden NEW
by: Sue

This didn't work for me... tried reheating in oven... still gooey

Nov 24, 2016
second try NEW
by: Paul Dodson

Ok folks, As promised, here is my report. My first batch of peanut brittle came out like taffy. This was a microwave version. I cut it up in smaller peaces, put it in a glass bowl, and stuck it in the oven at 325 for thirty minutes. I stirred it about four times. Once it was up to temp. I pulled it out and put it back on a buttered cookie sheet. It set up perfectly and is brittle like it is suppose to be. It is a slightly bit darker then normal, but has a very good taste. So, it is possible to salvage chewy peanut brittle. The key to making it right the first time is to make sure the core temp gets over 300 degrees. Good luck all

Nov 23, 2016
Rescue Peanute Brittle NEW
by: Paul Dodson

I just tried a microwave recipe and it turned out like taffy. I am putting it in the oven at 310 for fifteen minutes. I"ll post back here what happens.

Nov 23, 2016
by: Ronnie

Last night I doubled a recipe I've used many times to take to Thanksgiving. When I poured it , it looked just underdone. When I tasted it after breaking, it was chewy.. Taking my cue from your varied comments, I set the pieces in a pan with a silpat and in the oven at 325 for ten minutes I thought they would brown as pieces, but it really just came together like the original sheet and now beautifully golden brown. When it cooled it broke perfectly into golden brown crispy pieces. It came out thinner, like you'd tuck in the side if a desert but I think that remedy would be to use a smaller pan so it would have less room to spread. The taste and crisp are super.

Dec 11, 2015
Too Chewy NEW
by: Terry

i tried re-cooking it and I just couldn't stand there stirring forever so I quit after 3 minutes. I am now putting it in the oven....on the greased cookie sheet. Will see what happens...may have to toss it.

Aug 15, 2015
Chewy peanut brittle NEW
by: Summer

You can salvage peanut brittle simply by putting it all back in the pot you cooked it in and bringing the temperature back to 300 degrees (hard crack stage). You have to make sure to keep stirring it otherwise it will burn. I cooked mine to 310 and it turned that nice caramel color you want peanut brittle to have. I poured it back on to a greased cookie sheet. Let it sit out for 30 minutes put it in the fridge overnight and the next morning it was perfect peanut brittle.

Dec 20, 2012
Not quite salvaged NEW
by: Balcasaurus

My brittle never set up, so I tried the oven idea. I put it in a 325F oven for about 11 minutes, and it melted back down and turned a really nice amber color, but once it cooled, it stuck really hard to the pans (I had a buttered them for the first round of cooling and it didn't stick), and once I pried it off, it was sort of brittle around the edges, and tooth-pullingly hard toward the center. I'm going to try and re-salvage the peanuts (what, it's a recession!) and just try to melt away the candy with boiling water. Not worth risking a tooth :/

Thank you for the ideas though! This site is very helpful!

Dec 19, 2012
Can't Get it Right! NEW
by: Jessica

Well, I wish I had a happy story about salvaging my chewy brittle, but I just couldn't make it happen. I remicrowaved it twice and it didn't work; then stuck it in the oven at 325 for 15-20 minutes, and was unsuccessful. It is more golden, but still very sticky, chewy and nearly possible to eat. :( Too bad I made a triple batch to give away as gifts!

Apr 16, 2012
Salvaged NEW
by: Gene C

My peanut brittle was kind of white and very soft almost like taffy. I put it in the freezer for 20 minutes then it was hard but only lasted a short time.
So I put it all back in the microwave and cooked it for about 9-10 minutes on high. Then put it on my buttered cookie sheet again.
When it cooled it was now the right color and was brittle but still just a little bit chewy.
Good Luck

Mar 22, 2012
Thank you NEW
by: Anonymous

I live in Texas and have the same issue of being too chewy. I am hoping that cooking a little higher on the next batch should change the effect.

Dec 22, 2011
Rescuing Peanut Brittle That Is Too Chewy NEW
by: Angie

Just wanted to post an update. There have been a few people who have assured me that you can sometimes salvage your peanut brittle by popping it in the oven for 10-20 minutes (keep an eye on it) at about 325 degrees F.

Some people even put it in the microwave and reheat the whole thing that way.

Of course you'll run the risk of overheating, but it's worth a shot. Report here if you've rescued your soft peanut brittle and exactly how you did it!

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