Chocolatey Peanut Brittle

If your Mom loves chocolate like mine, this recipe is the perfect gift for her. Birthday's, Christmas, Mother's Day, you name it, she will love it.


about 1 pound


1/4 cup Hershey's cocoa
1 teaspoon baking soda
1 tablespoon butter
1 cup granulated (white) sugar
1/2 cup light corn syrup
1/4 cup whipping cream
1 1/4 cups salted peanuts


Lightly butter a baking sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.

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 (149°C). 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.)

Remove from heat; stir in cocoa mixture. Immediately pour onto prepared baking sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place baking sheet on wire cooling rack; cool completely. Snap into pieces.

Additional Information

Store in tightly covered container.

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