Chocolate Peanut Brittle Recipe

1 1 1
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Chocolate Peanut Brittle Recipe

Read Reviews
1 1 1
Publisher Photo
Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling

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

Nutritional Facts

1 ounce-weight: 139 calories, 7g fat (1g saturated fat), 1mg cholesterol, 132mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  1. Grease a 15-in. x 10-in. x 1-in. pan and a metal spatula; set aside.
  2. 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).
  3. 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.
Originally published as Chocolate Peanut Brittle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p75

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MY REVIEW
FunQuilter User ID: 1505813 85367
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!"

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