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Chocolatey Peanut Brittle

  • PRINT

SKILL LEVEL : expert

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 cups salted peanuts
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon butter
  • 1 teaspoon baking soda
  • 1/2 cup light corn syrup
  • 1/4 cup whipping cream
  • 1 cup sugar

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.

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