Originally Posted by bimfi
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?
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?