Recipe: Chocolately Peanut Brittle (using cocoa)

CHOCOLATELY PEANUT BRITTLE

1/4 cup Hershey's cocoa
1 teaspoon baking soda
1 tablespoon butter
1 cup sugar
1/2 cup light corn syrup
1/4 cup whipping cream
1 1/4 cups salted peanuts

Lightly butter a cookie sheet; set aside.

In small bowl, stir together cocoa and baking soda; add butter. Set aside.

In heavy 2-quart saucepan, stir together sugar, corn syrup, and whipping cream. Cook over medium heat, stirring constantly until sugar is dissolved.

Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300 degrees on candy thermometer.

Remove from heat; stir in cocoa mixture. IMMEDIATELY pour onto prepared cookie sheet.

With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.

Snap into pieces; store in tightly covered container.

Makes 1 pound
Source: Hershey's Homemade