What’s better than home-made peanut brittle? Chocolate peanut brittle, of course!
1 Teaspoon Baking Soda
1/4 Cup Wolfgang Cocoa (or baking cocoa)
1 Tablespoon Butter
1 Cup Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Whipping Cream
1 1/4 Cups Salted Peanuts
Combine cocoa, baking soda, butter and set aside. Stir together sugar, corn syrup and whipping cream in a heavy saucepan. Cook over medium heat, stirring until sugar is dissolved. Stir in peanuts. Continue cooking until mixture reaches 300 degrees or syrup dropped into very cold water forms hard, brittle threads. Remove from heat, stir in cocoa mix and pour onto cookie sheet which has been lightly buttered. Spread out mixture evenly and cool. Snap pieces; store in tightly covered container. Yield: 1Lb.
Author: Wolfgang Candy