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Chocolatey Peanut Brittle
Yield: About 1 Pound Of Candy

1/4 c cocoa
1/2 c light corn syrup
1 ts baking soda
1/4 c whipping (heavy) cream
1 tb butter
1 1/4 c salted peanuts
1 c sugar

Lightly butter a cookie sheet and set aside. In a small bowl, stir
together the cocoa and baking soda then add the butter. Set aside.
In a heavy 2 quart saucepan, stir together the sugar, corn syrup,
and whipping cream. Cook, over medium heat, stirring constantly
until the sugar is dissolved. Stir in the peanuts. Continue
cooking, stirring frequently, until the mixture reaches 300 Degrees
F. or when syrup dropped into very cold water separates into threads
which are hard and brittle. (Make sure that the bulb of the candy
thermometer is not resting on the bottom of the pan when using
one.) Remove from the heat and stir in the cocoa mixture. Immediately
pour onto the prepared cookie sheet. With tongs or wooden spoons,
quickly spread and pull into a 1/4-inch thickness. Place the cookie
sheet on a wire rack to cool completely. When the candy is cold,
snap into pieces and store in a tightly covered container.

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