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Home > Recipes > Chocolatey Peanut Brittle

Chocolatey Peanut Brittle Recipe

Chocolatey Peanut Brittle
  • Expert

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

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

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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