Chunky Peanut Brittle

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  • 1 1/2 teaspoons plus 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


  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.

Yield: 2 1/2 pounds

Source: Country Woman - Nov/Dec. 2003

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