Treat Week: Chocolate Peanut and Pretzel Brittle

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This is the first time I made peanut brittle, and I was happy it turned out so well. I always get a little nervous when I have to use a candy thermometer, but other than having to work very quickly to spread the brittle, the recipe was easy to follow and yielded delicious results. Since I’m on a gluten-free diet, I used gluten free pretzels for this recipe. (In my opinion Snyder’s makes the best gluten free pretzels.) If you are concerned about nut allergies, just replace them with pretzels.

from: Smitten Kitchen

1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup water
2 tablespoons butter
1/2 teaspoon baking soda
3/4 cup broken up chunks of thin, salted pretzels
3/4 cup roasted salted peanuts
1 cup semisweet chocolate chips

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Grease a large cookie sheet, line a sheet with parchment, or use a nonstick baking mat. Make sure all of your ingredients are measured and ready to go; you’re going to need to use them very quickly.

Combine sugar, corn syrup and water in a medium saucepan, stirring just until sugar is wet. Attach a candy thermometer and heat over medium-high heat, without stirring, until mixture reaches between 300 and 305 degrees F. If you don’t have a candy thermometer, you’re looking for a small amount of the mixture dropped into cold water to separate into hard, brittle threads. As with Deb’s recipe, this took 9 minutes on my stove as well.

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Remove from heat and quickly stir in butter (until it melts), baking soda, peanuts and pretzels until all are all coated.

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Pour quickly out onto prepared pan. Use 2 forks to quickly pull and stretch the mixture as flat as you can get it.

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Sprinkle with the chocolate chips and let them rest for 5 minutes so that they soften. Once they are soft, use a spatula to spread them over the brittle.

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If you don’t want to wait for the chocolate to set on it’s own, place the pan in the freezer for 20 minutes. I don’t have a freezer big enough to do this, so I just set the pan in the fridge until the chocolate sets.

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Break the brittle into pieces. I found the best way to do this was to set the brittle over the edge of an iron skillet and whack it with a heavy metal spoon or meat tenderizer. (Don’t use your hands, you don’t want to melt the chocolate) Store the brittle at room temperature in an air tight container.

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