Chocolate Covered Peanut Brittle

 Chocolate Covered Peanut Brittle

I allow myself to make this once (maybe twice) per year... because it is so delicious that once I start eating it, it is so hard to stop. I also make a few other variations of brittle - soon to be posted. Check these out too, I promise, you wont regret it! 

 

Ingredients

These measurements are for a small batch. They can be  doubled or tripled. If you want more than that, I would recommend making 2 batches. Some of these measurements may seem a bit odd - this is what works for me. It is also not a make it or break it if you are a little off.

1/3 + 1/4 cup Light corn syrup

1/3 cup water

2/3 cup  raw peanuts. (*see asterisks if using roasted nuts)

 3/4 Tablespoon butter

1/4 Tablespoon baking soda

1/3 teaspoon salt 

For the Top

1 cup of chocolate. Milk or semi-sweet. Can use melting chocolate, or chocolate chips. 

1 cup chopped roasted salted peanuts

 

1. Spray a silicone mat or parchment paper lined cookie sheet.

2. In a large stock pot or heavy sauce pan: Combine the sugar,  corn syrup and water.

3.  On medium heat, stir ingredients until fully combined.

4. Cover with a lid and cook until boiling.

5. Remove lid and test temperature. Cook until 240 degrees. 

 

6. If using raw nuts, add now. * If using roasted nuts, add at the very end.

7. Cook until 295 degrees, stirring constantly to avoid burning. Do not over cook. 

8. Remove from heat. (Turn off burner, and move pot to a cold burner).

9. Add butter and stir until melted.

10. Add the baking soda and salt. Stir vigorously. It will begin to foam. You want these bubbles in your brittle, so only stir until combined.

 

11. Quickly spread the brittle onto your prepped mat or parchment. Spread the candy as thin as possible. This can be tricky because it is hot and it hardens fast. I will use an oiled spatula and sometimes an oiled piece of parchment to press on the top, using the heals of my hand to press it out flat.  

12. While it is cooling, melt your chocolate. I use a double boiler, but you can slowly melt in a microwave as well.

13. Once the brittle is cool, evenly spread the chocolate over the brittle and sprinkle with chopped peanuts. Gently press the nuts into the chocolate to assure that they stick.

 

14. After it is cooled completely. Break into small pieces. Store covered at room temperature. Don't refrigerate.