How To make Chocolatey Peanut Brittle
1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts
Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.
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Ingredients
¼ cup (60 mL) water
1 ½ cup (340 g) sugar
½ cup (125 mL) white corn syrup
2 Tbsp (30 g) unsalted butter
1 tsp (5 g) baking soda
1 tsp (5 mL) vanilla extract
1 ½ cup (205 g) lightly toasted nuts, such as peanuts, cashews and/or pistachios
1 pinch coarse sea salt
Directions
1. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients before you start cooking the sugar.
2. Bring the water, sugar and corn syrup up to a boil over high heat and continue to boil, uncovered until it is a light amber colour and occasionally brushing down the sides of the pot with water. Remove the pot from the heat and immediately stir in the butter, baking soda and vanilla, taking care for the steam. Stir in the nuts and spread this on the prepared baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let cool completely to room temperature before cracking to eat or use as a dessert garnish.
3. The brittle will keep in an airtight container for up to a week.
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Chocolate Peanut Brittle
Chocolate Peanut Brittle - Mali's Candy Crumbs
If You Love Chocolate, Peanuts And Brittle This Is The Best Of All Worlds. Delicious And With A Snap That Wont Break A Tooth.
This How To Video Walks You Threw Step By Step Making This Decadent Treat. Great For All Occasions And Easy To Make This Will Quickly Become A House Hold Favorite That Everyone Will Enjoy.
Ingredients:
450g Sugar
120ML Water
60g Melted Butter
1 1/2 Tablespoons Cocoa Powder
1/2 Tablespoon Expresso Powder
1 Teaspoon Salt
2 Cups Peanuts
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