RCI-DS.003.0074.001
Chocolate Peanut Brittle
.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1-1/2 cups
- a cup of water2/3 unit
- a cup of glucose (pure corn syrup)1/2 unit
- level tablespoonfuls of butter2 unit
- a pound of raw shelled peanuts1/2 unit
- teaspoonful of vanilla extract1 unit
- level teaspoonful of soda1 unit
- tablespoonful of cold water1 unit
- a pound or more of Baker's "Dot" chocolate1/2 unit
Method
1
Combine sugar, water, and corn syrup in a heavy-bottomed saucepan and stir over medium heat until the sugar dissolves completely.
5 minutes
2
Stop stirring once the mixture reaches a boil and insert a candy thermometer, allowing the mixture to cook without stirring to the hard crack stage (300-310°F).
15 minutes
3
Add butter and raw peanuts to the hot syrup, stirring constantly to coat the peanuts evenly.
3 minutes
4
Remove the saucepan from heat and immediately stir in vanilla extract and soda, mixing vigorously until the mixture becomes light and foamy.
1 minutes
5
Pour the peanut mixture onto a lightly buttered baking sheet, spreading it as thinly as possible with a buttered spatula; allow to cool completely.
10 minutes
6
Melt the chocolate in a double boiler over simmering water or in short 30-second intervals in the microwave, stirring between each interval until smooth.
3 minutes
7
Dip each piece of brittle halfway into the chocolate, allowing excess chocolate to drip back into the bowl, then place on parchment paper to set.
8
Allow the chocolate coating to set at room temperature or refrigerate briefly until firm before serving.