Chocolate Double Peanut Brittle

Course : Chocolate
Serves: 1
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3/4 cup unsalted peanuts
1/2 Cup semisweet chocolate chips
1/4 cup peanut butter flavored chips
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water

Preparation / Directions:

Preheat the oven to 325 degrees F. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 minutes. Remove from the oven and cool to room temp. Evenly sprinkle the peanuts, chocolate chips and finally the peanut butter flavored chips over the bottom of the 9x13x2inch nonstick baking pan. Set aside. In a 1 qt bowl, whisk together the vanilla extract, and baking soda. Set aside. Heat the sugar, corn syrup and water in a 3 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring to a boil. Continue to boil, whisking frequently, for 15 min until very lightly golden in color. This is burning hot, so work carefully. Remove from heat and immediately add the vanilla extract mixture, stirring gently to combine. Pour the hot, syrupy mixture over the peanuts and chips. Tilt the baking pan back and forth, encouraging the hot mixtue to flow over the entire surface of the peanuts and chips. Harden the brittle at room temperature for 1 hour, then refrigerate for 1/2 hour. Invert the brittle onto a cutting board and use a cook's knife to cut the brittle into irregular pieces (or use your hands to break it apart). Store brittle in a tightly sealed plastic container at room temperature until ready to serv

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