Ingrédients pour Chocolate Peanut Brittle
- 1/4 cup unsweetened cocoa powder
- Light Corn Syrup
- 1/4 teaspoon baking soda
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter (for greasing pan) + 1 tablespoon unsalted butter (for cocoa mixture)
- Salted Peanuts
- 1 cup granulated sugar
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Comment préparer Chocolate Peanut Brittle
- Preheat oven to 350°F (175°C). Lightly grease a large baking sheet with 1 tablespoon of butter and set aside.
- In a small bowl, whisk together the cocoa powder and baking soda. Stir in 1 tablespoon of butter until combined. Set aside.
- In a heavy-bottomed 2-quart saucepan, combine the sugar, corn syrup, and heavy whipping cream. Stir well to combine.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Add the peanuts and continue cooking, stirring frequently, until the mixture reaches 300°F (150°C) on a candy thermometer, or until a small amount dropped into very cold water forms hard, brittle threads.
- Remove from heat and immediately stir in the cocoa mixture until fully incorporated.
- Quickly pour the mixture onto the prepared baking sheet.
- Using tongs or two buttered wooden spoons, spread the brittle evenly to a 1/4-inch thickness.
- Let the brittle cool completely on the baking sheet on a wire rack. This is important for preventing it from sticking.
- Once completely cool, break the brittle into pieces.
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
1031g
Fat
211g
Carbs
135g
