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CHOCOLATEY PEANUT BRITTLE

Category:    Candies, Entertain, Chocolate, Christmas
Yield:6 servings
 
    1/4 c  Cocoa                             1/2 c  Light Corn Syrup
      1 ts Baking Soda                       1/4 c  Whipping (Heavy) Cream
      1 tb Butter                          1 1/4 c  Salted Peanuts
      1 c  Sugar                          
 
  Yield: About 1 Pound Of Candy
  
  Adding chocolate to peanut brittle makes the brittle taste different from
  any you've ever had before.
  
  Lightly butter a cookie sheet and set aside.  In a small bowl, stir
  together the cocoa and baking soda then add the butter.  Set aside. In a
  heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping
  cream.  Cook, over medium heat, stirring constantly until the sugar is
  dissolved.  Stir in the peanuts.  Continue cooking, stirring frequently,
  until the mixture reaches 300 Degrees F. or when syrup dropped into very
  cold water separates into threads which are hard and brittle. (Make sure
  that the bulb of the candy thermometer is not resting on the bottom of the
  pan when using one.) Remove from the heat and stir in the cocoa mixture.
  Immediately pour onto the prepared cookie sheet. With tongs or wooden
  spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie
  sheet on a wire rack to cool completely. When the candy is cold, snap into
  pieces and store in a tightly covered container.
 

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