"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Click Here to Login
Thread Tools Display Modes
Old 06-08-2011, 08:45 AM   #11
Senior Cook
Join Date: Jun 2011
Location: Usa
Posts: 191
Originally Posted by bimfi View Post
I just made a batch of peanut brittle. This was my first time making it, so I followed a tradition recipe. I used raw red skinned spanish peanuts for this. The peanuts were relatively smaller than average. I put the peanuts into the sugar mixture when it was at 235 F and cooked it to 290 F. I removed it from the heat and added the butter and soda and beat it to blend. As soon as the soda started foaming it had a greenish tint to the toffee/brittle mixture. It eventually dissipated and changed to a lighter brown color, but the bottom of the brittle was still greenish. Any suggestions as to why this happened and what I can do to prevent this again?
Hi bimfi.

Next time please use a non stick stock pot. And not a reactive pot such as your Stainless Steel one Ok?

The stainless steel pot cause the oxidation in the brittle to turn it green with the baking powder. Next time you can try using a dutch oven?

The OutDoor Chef is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.