Скачать или смотреть The Best Recipe You Can’t Find: Chocolate Peanut Brittle

While traditional peanut brittle likely began as a 19th-century Southern accident—when a cook allegedly used baking soda instead of cream of tartar—the chocolate-integrated version is a rare evolutionary branch. I’ve adapted this specific recipe from the classic 1987 Betty Crocker collection, modifying her iconic ratio to accommodate a rich, cocoa-infused finish that standard brittle simply can't match.

Chocolate Peanut Brittle

2 tsp Baking Soda
3 tsp Water
1 tsp Vanilla
¼ cup Cocoa Powder

1 ½ cups Sugar
1 cup Water
½ cup Dark Corn Syrup
½ cup Light Corn Syrup
3 tbls Butter
2 cups Spanish Peanuts – 1 can salted

Butter 1 large cookie sheet with sides at least 15 ½ x 12 inches.

Mix baking soda, cocoa powder and 3 tsp of water. The water helps bind it a little, but it’s still powdery. Set aside until the end.

Mix sugar, 1 cup water, dark and light corn syrup in a 3 quart saucepan. Don’t use a pot smaller than 3 quarts.

Cook over medium heat until the candy thermometer reaches 240°F - stirring occasionally.

At 240° add the butter and mix. Begin to stir constantly at this point.

280° add the peanuts about a third at a time. If you were using raw peanuts they would be added at 240°, but cooked peanuts work great.

At 300° turn off the heat and add the vanilla and the baking soda/cocoa mixture. Stir it all together. The mixture will start to foam adding air to the mix.
This makes the peanut brittle light and airy and it won’t break your teeth or stick to your teeth.

Pour onto well buttered cookie sheet and spread out using the back of the spoon. You’ll only have about 30 seconds to do this before it begins to set up.

Cool for about 1 ½ hours then break into pieces. It should easily break up.

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