In Response to Re: HOME-MADE CANDIES FOR THE HOLIDAY'S:
CHUNKY PEANUT BRITTLE 1 package Peanut Butter Chips ( not swirl) 1 1/2 cups Butter 1 3/4 cups sugar 3 Tablespoons light corn syrup 3 Tablespoons water 1 1/2 cups salted peanuts, coarsely chopped 1 - 12 oz package semisweet Chocolate chips (2 cups) Lightly grease 15"x10" jelly roll pan. sprinkle with 1 cup peanut butter chips evenly over bottom of pan and set aside. In 2-3 quart saucepan over medium heat, heat butter, sugar, corn syrup, and water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently until temperature reaches 300 degrees F. or hard crack stage. ( when a small amount of mixture dropped into cold water separates into hard brittle threads) about 20 minutes Remove saucepan from heat: stir in chopped peanuts, immediately pour mixture evenly onto prepared pan, being careful not to disturb the peanut butter chips. Quickly sprinkle with semisweet chocolate chips and remaining peanut butter chips, Cool brittle completely in pan on wire rack about 45 min ( or place in refrigerator to cool) When brittle is cool remove from pan. With hands break brittle into pieces. Store brittle in tightly covered container to use up within 2 weeks. ( It won't last that long) Yield: 2 pounds.
Posted by Barbara B
OOOOH, this sounds wonderful! Every year I try a new candy recipe, and I think this will be my "test" for this year. Thank you, Barbara!!!