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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Peanut Clusters
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Peanut clusters are a classic. Mom always did, and still does, make these. The only surprising part is you use more than just dark chocolate! They're super simple, yet so delicious. I can still see Dad coming in from doing chores and grabbing a few peanut clusters ❤️
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INGREDIENTS
- 16 oz white chocolate
- 12 oz semi-sweet chocolate
- 1 1/2 lb roasted and salted Spanish peanuts
INSTRUCTIONS
Melt chocolates in a heatproof bowl and set over simmering water. Do not let water touch the bottom of the bowl or the chocolate could scorch. Stir until the mixture is melted and smooth.
Once smooth, remove from heat and add peanuts. Stir until completely coated.
Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set.
Store in an airtight container for up to 1 week or chill and store for 3 weeks.
#25daysofChristmas #peanuts #chocolate #Christmasrecipe
Professional Baker Teaches You How To Make NUT BRITTLE!
Chef Anna Olson is here to show you how to make the perfect Thanksgiving dessert - Nut Brittle! Follow along with the recipe below and you'll be in Nut Brittle heaven in no time!
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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 CLUSTERS in the SLOW COOKER Recipe | LeighsHome
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16 ounces unsalted peanuts
16 ounces salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
32 ounces white almond bark
Layer in slow cooker in the order listed.
Turn slow cooker to LOW for 1.5 - 3 hours. Keep a close eye on it so it doesn't burn.
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Kirsten Tibballs' peanut brittle
Join Kirsten as she shares one of her favourite recipes for delicious peanut brittle
Dark Chocolate Dreams Peanut Brittle recipe
Learn how to make peanut brittle from this easy-to-follow recipe! This brittle's been infused with Dark Chocolate Dreams which adds chocolate and peanut butter flavor to the crispy candy. You'll never go back to plain old brittle after trying this salty, sweet, crunchy totally satisfying version.
This recipe is from our new cookbook 31 Days of Dark Chocolate Dreams which contains a month's worth of decadent recipes featuring Dark Chocolate Dreams, all natural peanut butter blended with rich dark chocolate.
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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PEANUT BUTTER GIVEAWAY
Enter to win a jar of Smooth Operator peanut butter: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment letting us some other fun candy recipes you've made at home
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
4 INGREDIENTS CHOCOLATE PEANUT BRITTLE #uniquetastysnacks