Cooking

Chocolate-Dipped Peanut Brittle

posted: 06/30/10
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Chocolate-Dipped Peanut Brittle
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INGREDIENTS:

  • 2 cups/400 g granulated sugar
  • 1/3 cup/80 ml water
  • 2 cups/300 g roasted peanuts
  • 8 ounces/225 g high quality dark chocolate (semi-sweet or bittersweet), chopped
  • 2 ounces/55 g high quality white chocolate, chopped

PREPARATION:

  1. Line a baking sheet with parchment paper. Stir the sugar and water in a heavy based, medium sized saucepan over a medium to high heat for 5 minutes or until the sugar begins to dissolve and the mixture comes to a simmer. As the sugar mixture cooks, dip a pastry brush in a cup of water and wipe down the sides of the pan with the moistened pastry brush to remove any sugar crystals that are clinging to the sides of the pan. This will help ensure that the caramel does not crystallize.
  2. Cook without stirring for 12 minutes or until the syrup turns golden brown. While the syrup cooks, swirl the pan occasionally to ensure it browns evenly, and continue to wipe away any sugar crystals that cling to the sides of the pan.
  3. Remove the pan from the heat and add the peanuts. Stir to coat with the caramel. Immediately pour the peanut mixture onto the prepared baking sheet and spread it in an even layer.
  4. Allow the brittle to cool completely (it will harden as it cools). Break the peanut brittle into irregularly shaped 2-inch/5-cm pieces. Meanwhile, line 2 more baking sheets with parchment paper.
  5. Place the dark chocolate in a small bowl and set the bowl over a small sauce pan of barely simmering water. Stir constantly until the chocolate melts. Remove the pan from the heat.
  6. Dip the pieces of peanut brittle into the melted dark chocolate to coat them halfway, then place them on the prepared baking sheets. Allow the dark chocolate to set.
  7. Place the white chocolate in another small bowl and set the bowl over the saucepan of barely simmering water. Stir constantly until the white chocolate melts. Pour the melted white chocolate onto a sheet of plastic wrap.
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