Used to make this chocolate peanut brittle every Christmas but the last few attempts have miserably failed for some reason. The butter seems to separate out and I can't get it to stay mixed. What am I doing wrong???
This happened in a cooking class I recently attended. The chef said that he watches the mix carefully. Sometimes, if it starts to separate, if he catches it immediately, he is able to save it.
I had the same problem with making some cream puff dough. Some people from this board said that heating it too high and fast may have been the problem. The Challenge Butter site suggests the same. Adding some liquid is a way to rescue things - see the FAQ page linked below.