- 1/4 cup water
- 1 cup granulated sugar
- 3/4 cup light corn syrup
- 1/2 tsp salt
- 1 1/4 cups salted nuts, coarsely chopped (recommended: peanuts, hazelnuts, almonds, or cashews)
- 3 tbsp unsweetened cocoa powder, sifted
- 1 tbsp unsalted butter
- 3/4 tsp baking soda
- 6 ounces (about 1 cup) semi-sweet chocolate chips
1. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
2. In a medium saucepan, combine the water, granulated sugar, corn syrup, and salt. Place the pan over medium-high heat, and stir with a spatula until the sugar dissolves. Bring the mixture to a boil, then brush down the sides with a wet pastry brush to prevent sugar crystals from forming.
3. Once the candy is boiling, insert a candy thermometer and continue to cook it, without stirring, until the thermometer reads 290 degrees Fahrenheit (143 C).
4. Once at 290 F, add the nuts and sifted cocoa powder, and stir it in. Continue to cook the candy, stirring almost constantly to avoid scorching, for three minutes. The mixture will be dark and start to smell caramelized.
5. After three minutes, remove the pan from the heat and stir in the butter and baking soda. The baking soda will cause the mixture to foam up, so be careful during this step.
6. When everything is well-mixed, pour the candy out onto the prepared baking sheet and spread it into a very thin layer with the spatula. Let it cool completely at room temperature, until it is not warm and all and is hard to the touch.
7. Place the chocolate chips in a microwave-safe bowl, and microwave them in 30-second increments until they're melted. Stir after every 30 seconds to prevent the chocolate from overheating.
8. Use a spoon to drizzle the chocolate over the top of the brittle in a random pattern. (Alternately, you can scrape it into a plastic bag and cut off the tip of the bag's corner, then use the bag to drizzle the chocolate over the brittle.) Let the chocolate set at room temperature or in the refrigerator. Once set, break the brittle into small pieces by hand.
9. Store Chocolate Nut Brittle in an airtight container at room temperature for up to two weeks. In humid climates it may become soft and sticky sooner than two weeks.