Chocolate Covered Peanut Brittle
Indulge in the perfect balance of sweet, salty, and crunchy with this decadent Chocolate Covered Peanut Brittle recipe. A classic peanut brittle is elevated with buttery caramelized peanuts, then taken to the next level by a luscious layer of semisweet chocolate. The result? A gourmet treat that’s both nostalgic and irresistible. This easy-to-make confection features straightforward techniques, like reaching the hard crack stage with a candy thermometer, and offers a delightful DIY candy-making experience. Perfect for holiday gifting, special occasions, or as an everyday indulgence, this sweet snack offers richness and texture in every bite. With just 20 minutes of prep time, you'll transform simple pantry staples into a showstopping dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 0.5 cups Light corn syrup
- 0.25 cups Water
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 1.5 cups Raw peanuts
- 1 teaspoons Baking soda
- 1.5 cups Semisweet chocolate chips
- 1 teaspoons Coconut oil (optional, for thinning chocolate)
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until sugar dissolves.
Once the sugar has dissolved, attach a candy thermometer to the saucepan and stop stirring. Allow the mixture to boil until it reaches 250°F (121°C).
Stir in unsalted butter and salt. Add peanuts and continue to cook, stirring frequently to ensure even caramelization, until the mixture reaches 300°F (149°C) on the thermometer (hard crack stage).
Remove the saucepan from the heat and quickly stir in baking soda. The mixture will foam slightly; work quickly to spread it onto the prepared baking sheet in an even layer. Allow it to cool completely, about 1 hour.
While the peanut brittle cools, melt semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth. If desired, stir in coconut oil to thin the chocolate.
Once the brittle is fully cooled, break it into pieces. Dip each piece halfway into the melted chocolate, letting excess drip off, and place them on a parchment-lined tray to set.
Let the chocolate harden at room temperature or refrigerate for faster setting, about 15-20 minutes.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 51.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 180 mg | 4% | |
*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.
