Chocolatey Peanut Brittle

Chocolatey Peanut Brittle

Adding HERSHEY'S Cocoa is exactly the boost your peanut brittle needs. The crunchy nut candy you love gets even more delightful with the rich flavor of chocolate holding peanut pieces together.

SKILL LEVEL
expert
BAKE
0 min

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium140 mg6% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium140 mg6% DV
Total Carbohydrates20 g7% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
1-1/4 cupssalted peanuts
1/4 cupHERSHEY'S Cocoa
1 tablespoonbutter
1 teaspoonbaking soda
1/2 cuplight corn syrup
1/4 cupwhipping cream
1 cupsugar

Directions

  • 1. Lightly butter a cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
  • 2. Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • 3. Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely. Snap into pieces; store in tightly covered container. About 1 pound candy.
Ingredients sitting on a table

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