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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