Chocolate Covered Peanut Brittle is a delightful treat that combines the crunch of peanuts with the sweetness of chocolate. The recipe is perfect for those who love a satisfying snack with a bit of flair. With just a few simple ingredients, you can whip up batches of the delicious confection that will impress your friends and family.
When it comes to ingredients, feel free to swap out the peanuts for your favorite nuts, or keep it simple with just the classic dry roasted salted peanuts. If you’re watching your sugar intake, look for sugar substitutes that can work in candy-making. For those with allergies, ensure that the chocolate and any nuts used are free from cross-contamination. Always choose high-quality chocolate chips for a richer flavor that complements the brittle perfectly.
Chocolate & Confections
Chocolate Covered Peanut Brittle Recipe
Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 2 cups dry roasted salted peanuts
- 2 tablespoons butter
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1 1/2 cups chocolate chips
Instructions
- Adjust microwave cooking times according to wattage, as my microwave is 1150 watts.
- Prepare an 11 x 17 cookie sheet or jelly roll pan by covering it with parchment or wax paper, then spray with cooking spray and set aside.
- In a large microwave-safe bowl, combine 2 cups sugar and 1 cup corn syrup. Cook on high for 4 minutes.
- Add 2 cups dry roasted salted peanuts to the mixture and cook for an additional 3 minutes on high.
- Stir in 2 tablespoons butter and 2 teaspoons vanilla, then cook for 2 more minutes on high.
- Add 2 teaspoons baking soda and stir well—watch the mixture turn a lovely lighter color at the stage.
- Quickly pour the mixture onto the prepared pan and spread it out evenly before it hardens.
- After letting it set for 1 minute, sprinkle 1 1/2 cups chocolate chips over the top and allow to soften for about 5 to 10 minutes.
- Spread the melted chocolate evenly over the brittle. If desired, sprinkle some chopped peanuts on top for extra crunch.
- Let the chocolate-covered brittle stand until the chocolate is no longer sticky, which usually takes about 2 hours. Then break it into pieces and store it in a cool, dry place.
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