Peanut Brittle

Some Caution is Necessary when making peanut brittle. Temperature and color must be carefully monitored to achieve the characteristic flavor and texture. If your peanut brittle is pale or milky white and granular, it probably was either not cooked to a high enough temperature or was stirred too much and/or too rapidly during cooking. Peanut brittle demands a slow, steady stir, especially after the peanuts have been added. As a general rule, if the mixture has reached the proper temperature but the color is not fully developed, continue cooking to the desired color.