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Chocolate Peanut Brittle Recipe

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Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!

This recipe is:

Quick

Diabetic Friendly

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Chocolate Peanut Brittle Recipe

Prep: 20 min. + cooling

Yield: 20 Servings

5 15 20

Ingredients

1 cup sugar
1/4 cup light corn syrup
2 cups salted peanuts
1 teaspoon butter
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions

Grease a 15-in. x 10-in. x 1-in. pan and a metal spatula; set aside.
In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Cook 3 minutes longer. Stir in peanuts and butter. Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot).
Quickly stir in cocoa, baking soda and vanilla until combined. Immediately pour into prepared pan; spread with the metal spatula. Cool before breaking into pieces. Store in an airtight container. Yield: about 1-1/4 pounds.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 ounce equals 139 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 132 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chocolate Peanut Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p75

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Chocolate Peanut Brittle

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(1-1) of 1 reviews

Reviewed on Dec. 22, 2012 by FunQuilter

I did the 4 minutes and it came out burnt and very dark brown. It immediately got hard and I'm still soaking the container. Obviously, the timing is incorrect! If I would have cooked it another 3 minutes as stated it would have been cement!