chocolate peanut brittle
Chocolate Peanut Brittle
This recipe comes from a 1909 chocolate candy and baking book Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill. The authors make a note in the recipe:
Note that the peanuts used in the brittle are raw. The small Spanish peanuts are the best for this purpose. After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.
For tips on making the perfect brittle, visit All About Brittle Candy: Standards, Tips, and Why Baking Soda Is Used.
Chocolate Peanut Brittle
Ingredients
- 1 1/2 cups sugar
- 2/3 cup water
- 1/2 cup light corn syrup
- 2 tablespoon butter
- 1/2 pound of raw shelled peanuts
- 1 teaspoon vanilla extract
- 1 teaspoon soda
- 1 tablespoon cold water
- Tempered chocolate or candy melts for coating
Procedure
- Mix the sugar, water and corn syrup in a heavy saucepan over medium high heat, stir until the sugar is dissolved. Wash down the sides of the saucepan if necessary with a wet pastry brush to remove any sugar crystals if there are any, then boil until 275° F. Add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well roasted peanuts). Dissolve the soda in the cold water, add the vanilla and the soda to the candy and stir vigorously. When the candy is through foaming, turn it onto a warm and well-oiled marble or baking sheet.
- As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible. Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible.
- Break into small pieces when cold, then dip or coat in chocolate. Half of a roasted peanut may be set upon each piece as coated.
Notes
Adapted from: Parloa, Maria, and Janet McKenzie Hill. Chocolate and Cocoa Recipes by Miss Parloa and Home Made Candy Reciepes by Mrs.Janet McKenzie Hill. Dorchester: Walter Baker & Co., 1909.
Content by Renee Shelton. This recipe was first published on PastrySampler.com on September 5, 2011. It was updated on October 8, 2020.
