What You Need to Know
Sucrose undergoes thermal decomposition to fructose and glucose (inversion) at 160°C, then forms an amorphous solid upon rapid cooling below its glass transition temperature (~50°C). Embedded nut proteins undergo Maillard reactions at the interface.
Creates a stable, shelf-stable matrix that encapsulates nuts while delivering both crunch and caramel flavors.
Key Parameters
Temperature
155°C
150°C - 160°C
Time
12 minutes
8 minutes - 15 minutes
Equipment
Heavy-bottomed saucepanCandy thermometer (±1°C accuracy)Marble slab or silicone mat
Steps
- 1.
Peanut brittle (North America (19th century)): Preservation method for peanuts
The Science
Primary Reaction
Sugar glass formation + Maillard browning