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Chocolate Peanut Brittle




Source of Recipe


Mai


List of Ingredients




Chocolate Peanut Brittle

2 cups granulated sugar
1 teaspoon fresh lemon juice
2 ounces unsweetened baking chocolate, coarsely chopped
1/2 cup creamy peanut butter
1 ounce unsalted butter, cut into 1/2-ounce pieces
1-1/2 cups unsalted dry roasted peanuts



Recipe



Place the sugar and lemon juice in a large saucepan. Stir with a long-handled metal kitchen spoon to combine. (The sugar will resemble moist sand.)

Caramelize the sugar for about 10 minutes over medium-high heat, stirring constantly with the spoon to break up any lumps. The sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove until melted and incorporated. Now add the peanut butter and butter and stir until incorporated and smooth. Add the peanuts and stir until combined.

Immediately transfer the extremely hot mixture (be careful in handling!) to a 10x15-inch baking sheet with sides. Use an offset spatula to spread the mixture evenly and as close to the edges of the baking sheet as possible (it should cover most of the surface, unless you dawdled and took too much time in the spreading, which left you with a large lump of brittle rather than a sheet). Harden at room temperature for at least 30 minutes.

Invert the brittle onto a clean, dry cutting board. (It should pop right out of the baking sheet.) Use your hands to break the brittle into pieces the size you want. Store the brittle, with parchment or wax paper between the layers to prevent sticking, in a tightly sealed plastic container until you are ready to dispatch it.