" > wrote:
> On Dec 22, 3:21 pm, ImStillMags > wrote:
>> Interesting article in the NY Times
>>
>> http://www.nytimes.com/2010/12/22/di...tml?ref=dining
>
> I do peanut brittle in the microwave. There's no worrying about
> cooking it to the right temperature or any cold water testing. It
> comes out perfect every time.

I find temperature checking for brittles Is a waste of time. Most devices
are not accurate. They quickly get a thick coating at the probe end and the
temperature moves slower than it really is. Someday I will get one of those
laser base temp readers.

I find going by the light amber color is way to go. Mine comes out great
also.
Brittles are easy, I make mine on the stove top on pot and one baking
sheet.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)