It’s getting to be too predictable isn’t it?
That i just had to chocolate coat everything and anything.
And today, it’s peanut brittle.
Toasted Salted Peanuts held together by caramel,
and coated with chocolate,
And sprinkled with coarse grained seasalt.
and broken into shards.
Everything was going pretty well, then it hit like a wall, and i was shaken out of my salted chocolate peanut brittle fantasy.
Cause while they the caramel was a gorgeous shade of milky brown, they were harder than nails.
I should have spread the peanuts thinner, and not have such a thick slab. I guess this is what i get for being greedy.
Or maybe it was my caramel sugar, cooked to a temperature too high (300 F)? —–> Can anyone clarify this ?
I had to plunge the tip of my knife, and use my wooden spoon to hammer it in to break them into mini crumbs, then eat with a spoon.
Not a very cool thing to do.
Ps: I will not be posting the recipe for this lil’ misadventure, but pls pls pls, if you have any advice, opinions, and other caramel making tips and tricks, i would glady hear them!