• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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.
  • Stir together cocoa and baking soda in small bowl; add butter.
  • Set aside.
  • Stir together sugar, corn syrup and whipping cream in heavy 2-quart saucepan.
  • Cook over medium heat, stirring constantly until sugar is dissolved.
  • Stir in peanuts.
  • Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • 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.
  • About 1 pound candy.

Categories: Brittle  Candy  Christmas 
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