Chocolate Covered Peanut Brittle
The best GD peanut brittle you'll ever have.
Equipment
- thick bottomed heavy duty pot 8 quart minimum
- large sheet pan, at least 12 x 17
Ingredients
Peanut Brittle
- 500 grams sugar
- 230 grams butter
- 475 grams corn syrup
- 8 grams salt
- 160 grams water
- 28 grams baking soda
- 5 grams vanilla
- 336 grams unsalted cocktail peanuts
Chocolate
- 3 pounds tempered chocolate or candy melts
Instructions
Peanut Brittle
- Prepare your workspace by lining your sheet pan with parchment paper.
- In a heavy duty thick bottomed pot, combine sugar, butter, corn syrup, water, and salt. Don't start cooking yet.
- In separate containers, measure out your baking soda, vanilla, and peanuts. Set aside but have them close by.
- Cook your syrup slurry over high heat until 308F. This takes approximately 25 minutes from start to finish. The syrup will be a light blonde color.
- When syrup reaches 308F, turn off the heat. Add in vanilla, stir.
- Add in baking soda, stir until combined but not vigorously. You want to keep the air trapped in the syrup. Fold in peanuts. When you add the baking soda, the syrup will change to a golden hue.
- Spread on prepared sheet. Spread the mass to keep it from being thick, but do not press all of the air out.
- Cool completely. Break once cooled. Store in an airtight container if not chocolate covering.
Chocolate
- Melt and temper chocolate. Dip peanut brittle pieces, place on parchment. Drizzle if desired.
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