Prep 4 hrs
Cook 40 mins
Crunch coated in chocolate. A sweet change from regular nut brittle. Prep time is also cool time.
- 2 cups butter or 2 cups margarine
- 2 cups sugar
- 1⁄3 cup water
- 2 teaspoons light corn syrup
- 1 3⁄4 cups milk chocolate pieces
- 1 cup toasted nuts
- Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
- Set pan aside.
- Melt butter in a heavy 3 quart saucepan.
- Stir in sugar, water and cornsyrup.
- Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
- Clip a candy thermometer to the side of the of the pan.
- Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
- Mixture should boil at a moderate, steady rate over entire surface.
- Remove from heat and remove thermometer.
- Pour mixture into prepared pan.
- Spread evenly.
- Cool for about 5 minutes or until the top is set.
- Sprinkle chocolate pieces over the top.
- Let set for 2 minutes.
- Spread chocolate over candy.
- Sprinkle with nuts, pressing into the chocolate.
- Cool several hours to set.
- Lift set candy out of pan, using the foil edges.
- Break into pieces.
- Store in a tighly covered container in the refrigerator for up to 2 weeks.
I made these to give to my mom for mother's day. I put in a decorative tin. I placed them in pretty muffin cups inside. She loves peanut brittle, so I thought I would kick it up a notch with this recipe. I used Dove chocolate for the milk chocolate pieces. Worked great. I used crushed cashews, pistashios, pecans and walnuts on top. Yummy!