Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Chocolatey Peanut Brittle


1 hour 30 minutes
Skill Level
1 lb.

Adding HERSHEY'S Cocoa is exactly the boost your peanut brittle needs. The crunchy nut candy you love gets even more delightful with the rich flavor or chocolate holding peanut pieces together.

Ingredients & Directions

Prep Time
5 minutes
25 minutes
Cool Time
1 hour


  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking soda
  • 1 Tbsp
  • 1 cup
  • 1/2 cup
    light corn syrup
  • 1/4 cup
    whipping cream
  • 1 1/4 cups
    salted peanuts


Equipment Needed 
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Saucepan 2-Quart Saucepan
Stovetop Stovetop
Measuring Cups Measuring Cups
Candy Thermometer Candy Thermometer
Wooden Spoon Wooden Spoon
Wire Rack Wire Rack

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.


Try making with a different nut or a combination of nuts.

Additional questions?