Printable | Taste of Home

Chunky Peanut Brittle

1-1/2 teaspoons plus 1-1/2 cups butter, divided
2 cups peanut butter chips, divided
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1-1/2 cups salted peanuts, coarsely chopped
1/2 cup semisweet chocolate chips

Butter the bottom and sides of a 15-in. x 10-in. x 1-in. baking pan
with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter
chips; set aside. In a heavy saucepan, bring sugar, corn syrup,
water and remaining butter to a boil over medium heat, stirring
constantly. Cook and stir until butter is melted. Cook, without

Printed from tasteofhome.com Jul 24, 2008

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Chunky Peanut Brittle cont.

stirring, until a candy thermometer reads 300° (hard-cracked
stage). Remove from the heat; stir in peanuts. Quickly pour onto
prepared baking pan; sprinkle with chocolate chips and remaining
peanut butter chips. With a knife, gently swirl softened chips over
top of brittle. Cool before breaking into pieces. Store in an
airtight container.

Yield: 2-1/2 pounds.