CHOCOLATE PEANUT BRITTLE: Peanut Brittle Day

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

PEANUT BRITTLE COOKIES: National Peanut Brittle Day

Happy Peanut Brittle Day! Here's a 1953 ad from French's for the $1,000 Peanut Brittle Cookies Recipe (1953). 

Fill your cookie jar today with these really different, prize-winning cookies made with French’s pure vanilla and fresh-ground cinnamon. Best of Class Winner in Pillsbury’s Bake-Off!

PEANUT BRITTLE COOKIES

Ingredients 

1 cup sifted flour 

1/2 teaspoon baking soda 

1/2 teaspoon cinnamon 

1/2 cup butter or other shortening 

1/2 cup brown sugar, firmly-packed 

3 tablespoons beaten egg 

1 teaspoon French's vanilla extract 

1 cup salted peanuts 

Instructions 

Sift together flour, soda, cinnamon. 

Cream butter, add sugar gradually, creaming well. 

Add 2 tablespoons of egg and vanilla. 

Beat well.

Blend in dry ingredients and 1/2 cup peanuts, finely-chopped. 

Mix thoroughly. 

Spread or pat dough on a greased baking sheet to a 14- by 10-inch rectangle. 

Brush with remaining egg. 

Sprinkle on 1/2 cup peanuts. 

Bake in slow oven (325 F) for 20 to 25 minutes. Do not overbake. 

Cut or break into pieces while warm.

NATIONAL PEANUT BRITTLE DAY: Chocolate Peanut Brittle

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

CHOCOLATE PEANUT BRITTLE: National Peanut Brittle Day

Today is National Peanut Brittle Day. I can't believe I've never posted a recipe for Chocolate Peanut Brittle. I'm not sure why, because if peanut brittle is delicious, it's that's much better when you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!