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Chunky Peanut Brittle




Source of Recipe


ma
Chunky Peanut Brittle

1 ½ t. plus 1 ½ c. butter (no substitutes), divided
2 c. peanut butter chips, divided
1 ¾ c. sugar
3 T. light corn syrup
3 T. water
1 ½ c. salted peanuts, coarsely chopped
½ c. semisweet chocolate chips

Butter the bottom and sides of a 15 x 10 x 1 inch baking pan with 1 ½ t. butter. Sprinkle with 1 c. peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining 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 (hard crack stage). Remove from heat; stir in peanuts. 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. Cool before breaking into pieces. Store in an airtight container. Yield: 2 ½ lb.