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Chunky Peanut Brittle
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |