Chocolate Glazed Nut Brittle
If you think making candy is too hard, try this one. You do need a candy thermometer, but once you get the mixture up to temperature, you just stir and spread. This one is packed with crunchy nuts and coated with dark chocolate, guaranteeing that it will disappear quickly!
2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 tsp baking soda
2 1/2 cups roasted salted peanuts or cashews plus an optional 1/4 cup, finely chopped
8 ounces dark chocolate, melted
- Line a large sheet pan with a rim with parchment paper.
- In a 2-quart saucepan, combine the sugar, water, butter and corn syrup and bring to a boil to create caramel. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F. on a candy thermometer, about 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto the prepared baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer (see Tip). Let cool completely, about 30 minutes.
- Spread melted chocolate over the brittle, sprinkle with the finely chopped nuts, if using, then chill. Break the brittle into large shards. Store in airtight containers for up to two weeks.
Tips & Notes
If the brittle is too thick to smooth with the back of a spoon, lay a piece or parchment paper over the top of it and roll it flat with a rolling pin.
This recipe was reprinted, with permission, from Welcome to the Table by National Co-op Grocers.
Yield: 27 servings