Bulldog Brittle
Dive into the decadent world of *Bulldog Brittle*, a sweet-and-salty treat that’s perfect for any occasion. This irresistible candy combines the rich, buttery crunch of classic peanut brittle with a luscious layer of melted semi-sweet chocolate and a sprinkling of flaky sea salt for a gourmet twist. With just 10 minutes of prep time and a handful of pantry staples like peanuts, granulated sugar, and light corn syrup, this recipe is as accessible as it is indulgent. The addition of baking soda ensures a delightfully light texture, while the vanilla extract adds a hint of warmth. Whether served at holiday gatherings or as a homemade gift, this chocolate-topped brittle is guaranteed to impress with its perfect balance of flavors and textures.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 stick unsalted butter
- 0.5 cup light corn syrup
- 0.25 teaspoon salt
- 1.5 cups raw or roasted peanuts
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips
- 0.5 teaspoon flaky sea salt
Instructions
Grease a large baking sheet with butter or line it with parchment paper. Set aside.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, light corn syrup, and salt.
Stir the mixture constantly until the sugar has dissolved, and then bring it to a boil.
Once the mixture is boiling, discontinue stirring. Allow it to cook, swirling the pan occasionally, until the mixture reaches 300°F (hard-crack stage) on a candy thermometer. This should take about 10-12 minutes.
Remove the saucepan from the heat immediately and stir in the peanuts, baking soda, and vanilla extract. The mixture will bubble up slightly—be cautious.
Quickly pour the mixture onto the prepared baking sheet and spread it into a thin, even layer with a spatula or by tilting the pan gently.
While the brittle is still warm, sprinkle the semi-sweet chocolate chips evenly over the surface. Let them sit for about 1-2 minutes to soften.
Using an offset spatula or the back of a spoon, spread the melted chocolate into a thin layer over the brittle.
Finish with a sprinkling of flaky sea salt over the melted chocolate for a sweet and salty kick.
Allow the brittle to cool completely at room temperature, about 1 hour, or place it in the refrigerator for 30 minutes to speed up the process.
Once cooled and set, break the brittle into bite-sized pieces. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 28.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
