Di's Chocolatey Peanut Brittle

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/4 cup hershey's cocoa
• 1 teaspoon baking soda
• 1 tablespoon butter
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup whipping cream
• 1 1/4 cups salted peanuts or 1 1/4 cups cashews or 1 1/4 cups pecans or 1 1/4 cups walnuts or 1 1/4 cups macadamia nuts

Recipe

• 1 lightly butter a cookie sheet. set aside.
• 2 in a small bowl stir together cocoa and baking soda. add butter and set aside.
• 3 in a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream. cook over medium heat, stirring constantly until sugar is dissolved.
• 4 stir in the nuts you are using.
• 5 continue cooking, stirring frequently, until mixture reaches 300°f on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (bulb of candy thermometer should not rest on bottom of saucepan.).
• 6 remove from heat. stir in cocoa mixture.
• 7 immediately pour onto a prepared cookie sheet.
• 8 with tongs or wooden spoons, quickly spread and pull into 1/4" thickness.
• 9 place cookie sheet on wire rack, and cool completely.
• 10 break into pieces, and store in a tightly covered container.