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Chocolate Peanut Brittle recipe

Cocoa adds a unique flavor twist to peanutbrittle.

Recipe: Chocolate PeanutBrittle

1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon butter
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup heavy or whipping cream
1 1/4 to 1 1/2 cups salted peanuts

  • Lightly butter a cookie sheet; set aside.
  • In small bowl, stir together cocoa andbaking soda; add butter. Set aside.
  • In heavy 2-quart saucepan, stir togethersugar, corn syrup and heavy cream. Cook over medium heat, stirringconstantly until sugar is dissolved. Stir in peanuts. Continuecooking, stirring frequently, until mixture reaches 300°F(150°C) on candy thermometer or until syrup, when droppedinto very cold water, separates into threads which are hard andbrittle.
  • Remove from heat; stir in cocoa mixture.Immediately pour onto prepared cookie sheet and quickly spreadinto 1/4-inch thickness. Cool completely and break into pieces.Store in tightly covered container.

    Makes about 1 pound candy.

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  • Comments

    1 Comment


    This recipe looks pretty easy. I never made any type of Toffee Brittle. I think I will try this very soon. Looks good and plus chocolate is one of my favorite ingredients. Sure this isn t twice the amount of butter that the recipe should call for? When I poured it out, there was a pool of butter around and on top–seemed like too much to make a solution with the sugar.

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