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Title: Chocolate Peanuts
Categories: Nut
Yield: 1 Servings
| 3 | c | Sugar |
| 1 | c | Milk |
| 1/4 | c | Cocoa, or 1 square unsweetened chocolate |
| 1 | To 1-1/2 cup unsalted peanuts | |
| 1 | ts | Vanilla |
Melt 1 cup sugar in a 10" heavy skillet over medium high heat, stirring constantly until it liquefies and is light brown or amber in color.
Remove from heat just long enough to add 1/2 cup milk, a few drops at a time at first, stirring vigorously as mixture bubbles up.
Return to heat and add remaining 2 cups sugar, sifted with cocoa and 1/2 cup milk. Cook to the soft ball stage (about 238). Remove from heat; mix in peanuts and vanilla. Let stand 15 minutes to cool slightly, then stir until mixture begins to thicken.
Pour at once into a buttered 13 x 9 x 2" pan, spreading as thinly as possible so that peanuts stand out. Store in covered container, in refrigerator or freezer. Makes about 72 pieces or 2 pounds.
From: Homemade Candy, Farm Journal Shared by: Pat Stockett
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