- 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
- 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.
Originally published as Chocolate Peanut Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p75
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Reviewed Dec. 22, 2012
"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!"