Chunky Peanut Brittle
1-1/2 teaspoons plus 1-1/2 cups butter, divided
2 cups peanut butter chips, divided
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1-1/2 cups salted peanuts, coarsely chopped
1/2 cup semisweet chocolate chips
Butter the bottom and sides of a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside.
In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-cracked stage).
Remove from the heat; stir in peanuts. Quickly pour onto prepared pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2-1/2 pounds.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Recipe found here: Chunky Peanut Brittle