Chunky Peanut Brittle

Yield: 2 1/2 pounds

Ingredients

• 1 1/2 teaspoons + 1 1/2 cups butter (no substitutes)
• 2 cups peanut butter chips, divided
• 1 3/4 cups granulated sugar
• 3 tablespoons light corn syrup
• 3 tablespoons water
• 1 1/2 cups salted peanuts, coarsely chopped
• 1/2 cup semisweet chocolate chips

Instructions

1. Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with the 1 1/2 teaspoons butter. Sprinkle with 1 cup peanut butter chips; set aside.
2. In a heavy saucepan, bring sugar, corn syrup, water and remaining 1 1/2 cups butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300 degrees F (hard-crack stage).
3. Remove from heat; stir in peanuts.
4. Quickly pour onto prepared baking pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle.
5. Cool before breaking into pieces.
6. Store in an airtight container.

Attribution

Country Woman - Nov/Dec. 2003