Have you ever made something just to use up the last of one ingredient? That’s the case here. I’ve had a cup of raw peanuts sitting around since I made the Peanut Butter Baccahanal. The brittle turned out a little darker than I would like; I only had dark corn syrup, but I really like the kick from the cayenne pepper. And everything’s better with a little chocolate.
Ingredients
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 T. butter
1/2 t. salt
1 c. raw spanish peanuts
1 t. vanilla extract
1/2 t. baking soda
1/4 t. cinnamon
1/4 t. cayenne
1/3 c chocolate chips
Directions
- In a large saucepan, over medium-high heat, combine sugar, water, corn syrup, butter, and salt.
- Cook, stirring constantly, until temperatiure reaches 290 degrees.
- Stir in peanuts, cook stirring constantly, until temperature reaches 300.
- Remove from heat, stir in vanilla, baking soda, cinnamon and cayenne.
- Quickly spread mixture on large greased baking sheet.
- Sprinkle chocolate chips over hot mixture.
- Cool, break into pieces, and store in airtight container.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
faithy, the baker
I’ve always wanted to try making peanut brittles! Yummy! Your’s look delish!
Lois B
Faithy – for regular peanut brittle, omit the cinnamon, cayenne, and chocolate chips.
Vicki
You are a naughty naughty woman for posting this yummy looking peanut brittle!