Chocolate Peanut Brittle
1/4 cup HERSHEY'S Cocoa
1 tsp Baking soda
1 tbsp Butter
1 cup Sugar
1/2 cup Light corn syrup
1/4 cup Whipping cream
1 1/4 cups Salted peanuts
Lightly butter a cookie sheet; set aside. In small bowl, stir
together cocoa and baking soda; add butter. Set aside.
In heavy 2-quart saucepan, stir together sugar, corn syrup and
whipping cream. Cook over medium heat, stirring constantly until
sugar is dissolved. Stir in peanuts. Continue cooking, stirring
frequently, until mixture reaches 300�F. on candy thermometer or
until syrup, when dropped into very cold water, separates into
threads which are hard and brittle. (Bulb of candy thermometer
should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto
prepared cookie sheet. With tongs or wooden spoons, quickly spread
and pull into 1/4-inch thickness. Place cookie sheet on wire rack;
cool completely. Snap into pieces; store in tightly covered
container.
About 1 pound candy. |