As a farm girl, I often made Christmas goodies with my mother for our family of eight candy-loving kids. Now, my own children and grandkids say the season wouldn't by the same without a tray filled with this chocolaty 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. 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 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.
Originally published as Chunky Peanut Brittle in Country Woman November/December 2003, p29
Reviews for Chunky Peanut Brittle
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review