Dark Chocolate Lovers Peanut Brittle

© 2020 Cathy White
© 2020 Cathy White

Mise En Place:

1 tablespoon butter

¼ cup Dark Chocolate Powder 

1 teaspoon baking soda

1 cup sugar 

½ light corn syrup

¼ whipping cream

1 ¼ cup salted peanuts

5 Steps:

Lightly butter a cookie sheet 

Step 1: In a small bowl stir cocoa and baking soda

Step 2: Using a heavy bottom 2 quart saucepan – combine sugar, corn syrup & whipping cream.

Cook over medium Stir constantly to avoid scorching – continue until all sugar is dissolved

Step 3: Stir in peanuts. Continue cooking and stir frequently until mixture reaches 300F degrees on a candy thermometer or test by dropping a teaspoon amount into very cold water. If it separates into hard threads then the mixture is ready. If using a candy thermometer do not allow the bulb to contact or rest on bottom of the pan.

Step 4: Remove from heat. Immediately stir in cocoa & while hot quickly transfer mixture on the prepared cookie sheet. Using a wooden spoon spread on filling most of the pan with an ¼in in heightness.

Place the cookie sheet on a wire rack to cool. 

Step 5: Once completely cooled cover with parchment or plastic  wrap and gently hammer with a non-sharp food safe utensil. Use gloves or tongs to transfer in a tight storage container or goodie bag. 

Food Safety: Always use food safe gloves or tongs to transfer ready-to-eat foods. Enjoy!

Recipes Reference: Hershey Chocolate Recipes

This is great for small party favors or an after dinner treat with coffee!