Treat Week: Chocolate Peanut and Pretzel Brittle


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


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.


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


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



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.




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.


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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