Make your own homemade peanut brittle, the kind that brings back memories. This version also comes with a layer of milk chocolate on top!
Happy Halloween! What sort of festivities do you have planned today? My nephew Luke called me yesterday to ask me what I was going to be for Halloween and unfortunately I did not have a good answer for him as I am going to a masquerade wedding tonight and will just be in a dress wearing a cool mask. Someone come up with a cool name for that outfit so I can tell him later what I was haha.
But anywho, today is Saturday which would normally mean I have a serious case of buckeye fever but we have a bye this week. However, that does not mean I am going to deprive you of your Saturday infusion of peanut butter and chocolate. Since people are gearing up for the rest of the upcoming holidays I decided to make peanut brittle. My god mother always has some in a jar around the holidays and when I saw the recipe for it in the fabulous Sally’s Candy Addiction cook book I knew I had to try it out. But of course I had to add a little twist with the addition of a layer of chocolate!
Make sure you check out Sally’s cookbook (of Sally’s Baking Addiction) for scads of other candy recipes. You will be surprised by how easy it is to make your own homemade candy. I’ve already bookmarked several recipes to try next such as saltwater taffy, chocolate chip cookie bark, pumpkin spice toffee, and even a salted cashew brittle.
One year ago: Caramel Apple Oreo Truffles
Four years ago: Root Beer Sloppy Joes
CHOCOLATE COVERED PEANUT BRITTLE
Makes 2 pounds
2 cups sugar
1/2 tsp salt
1 cup light corn syrup
1/2 cup water, room temperature
2 cups raw unsalted peanuts*
1/4 cup (1/2 stick) unsalted butter, quartered and at room temperature
1-1/2 tsp baking soda
1 tsp vanilla extract
6 oz. milk chocolate, chopped
- Line a 12×17-inch jelly roll pan with a silicone baking mat (or lightly butter or use nonstick spray). Set aside,
- In a 3 quart heavy saucepan over medium heat, ass sugar, salt, corn syrup and water. Stir constantly with a wooden spoon until the sugar is dissolved, then brush down the sides with a moist pastry brush. Add a candy thermometer to the pan, making sure it doesn’t touch the bottom.
- Bring to a boil while stirring constantly, then stop stirring. Once it reaches 265 degrees F (hard ball), stir in the peanuts and cook until it reaches 300 degrees F (hard crack).
- Working quickly and carefully, remove from heat and stir in butter, baking soda, and vanilla (will foam). Immediately pour onto prepared baking sheet and, using 2 forks, pull the candy into a large rectangle in a single even layer. Allow to cool completely at room temperature, about 30 minutes.
- Once the peanut brittle had hardened, melt the chocolate over a double boiler (or in 30 second internals in the microwave). Pour over the peanut brittle and spread evenly covering the top. Allow to cool completely or place in fridge to speed up the process.
- Once the chocolate has hardened, snap brittle into pieces and serve. Store in an airtight container at room temperature.
*If you can’t find raw peanuts, you can use toasted peanuts but add them with the butter at the end to prevent them from tasting burnt.
Source: Adapted slightly from Sally’s Candy Addiction.
Disclosure: Sally’s publicist at Quarto Publishing Group USA provided me with a complementary copy of her cookbook. I was not otherwise compensated. All thoughts and opinions are my own and my opinions is that you need to follow Sally’s blog and buy both her cookbooks!
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