What the brittle should look like

So I'm attempting to make Peanut Brittle. I followed the recipe exactly but the toffee did not colour and when I kept cooking it waiting for it to change colour.... it turned to sugar again. I'm not sure what went wrong at this stage.  But I now have a tray of roasted peanuts coated in a fudgey substance. I'll wait and see how it sets, but it is definitely not the right colour.  Time for some more research into Brittle basics I think.  I'll post some photos tomorrow after it has set and I have attempted to cut/break it.

On another note I may be attempting chocolate brownies tomorrow night :)