I made peanut brittle last week and thought since I've been making hard candy for 10 years it would be pretty straightforward. Sugar Karo, water, peanuts added at the end since they were roasted. Kept the heat low to med low, cooked to 305 on my candy thermometer, added vanilla and baking soda and poured onto buttered pans.
It snapped wonderfully, but I had two problems. Even though it snapped great, it was stick to your teeth chewy. It also was darker than it should have been, and while it wasn't burnt, it had that closetoburnt taste.
What am I doing wrong?