Chocolate Peanut Brittle Recipes

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THE BEST PEANUT BRITTLE



The Best Peanut Brittle image

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

Provided by Food Network Kitchen

Time 40m

Yield 8 to 10 servings; makes about 20 pieces

Number Of Ingredients 6

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

Steps:

  • Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
  • Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
  • Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
  • Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

MOM'S BEST PEANUT BRITTLE



Mom's Best Peanut Brittle image

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.

Provided by Amanda

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Steps:

  • Grease a large cookie sheet. Set aside.
  • In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  • Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g

CHOCOLATE PEANUT BRITTLE



Chocolate Peanut Brittle image

This is a traditional peanut brittle recipe only with cocoa mixed in it for a rich chocolate taste 8)

Provided by OceanIvy

Categories     Candy

Time 30m

Yield 1 sheet

Number Of Ingredients 7

1/4 cup cocoa
1/2 cup light corn syrup
1 teaspoon baking soda
1/4 cup whipping cream (heavy)
1 tablespoon butter
1 1/4 cups salted peanuts
1 cup sugar

Steps:

  • Lightly butter cookie sheet and set aside for now.
  • In small bowl, stir the cocoa and baking soda, then the butter; set aside.
  • In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
  • Cook over medium heat. Keep stirring until sugar is dissolved.
  • Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
  • Remove from heat and stir in cocoa mixture.
  • Immediately pour onto the buttered cookie sheet.
  • With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
  • Put cookie sheet on a wire rack to cool completely.
  • When the brittle is cool, break into pieces.

CHOCOLATE PEANUT BRITTLE



Chocolate Peanut Brittle image

Our home economists prepare this brittle in the microwave. So it's easy enough for anyone to make!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/4 pounds.

Number Of Ingredients 7

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

Steps:

  • Grease a 15x10x1-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.

Nutrition Facts :

CHOCOLATE-PEANUT BRITTLE CUPCAKES



Chocolate-Peanut Brittle Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 24 cupcakes

Number Of Ingredients 15

3 sticks unsalted butter, cut into pieces
1 cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1/4 cup butterscotch chips
1 cup heavy cream
2 10-ounce bags peanut butter chips

Steps:

  • Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
  • Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
  • Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, 25 to 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
  • Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.
  • Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.

PEANUT BRITTLE



Peanut Brittle image

My Aunt Joyce taught my mother how to make this and she taught me.

Provided by Gina

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 15

Number Of Ingredients 5

1 cup raw Spanish peanuts
1 cup white sugar
½ cup light corn syrup
½ cup water
1 teaspoon baking soda

Steps:

  • Lay out several sheets of foil to spoon the hot peanut brittle onto.
  • In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
  • Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
  • Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Nutrition Facts : Calories 138 calories, Carbohydrate 23.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 92.8 mg, Sugar 16.2 g

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Top Asked Questions

How to make peanut brittle?
Peanut brittle is sweet, crunchy, buttery, and widely known. For this recipe, you need just seven ingredients and the stovetop. Boil sugar, water, and corn syrup to make a thick bubbly syrup. Add in your peanuts, vanilla, and butter and you’re ready to go. Be sure to let your brittle cool for at least 30 minutes before cracking and serving. 2.
What is peanut brittle dessert?
Peanut Brittle is the PERFECT party dessert, made with butter, peanuts, and corn syrup, it’s sweet, crunchy, and ready in under 60 minutes! Saved! Spray 2 medium (15×10) baking sheets with vegetable oil and line with a parchment paper.
What is salted chocolate peanut brittle?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Salted chocolate peanut brittle is a delicious twist on old-fashioned peanut brittle. The familiar nutty treat is coated with a layer of chocolate and a hefty pinch of flaked sea salt.
How do you make caramelized peanuts?
Line a baking sheet with parchment paper. In a saucepan, bring the water, sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the mixture begins to caramelize. Add the peanuts and cook for 1 minute, stirring with a wooden spoon. Add the baking soda and stir to blend.

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