Chocolatey Peanut Brittle

Directions

1. Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.
2. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add in the butter. Set aside. In a heavy 2 qt saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly till the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, till the mix reaches 300 Degrees F. or possibly when syrup dropped into very cool water separates into threads that are hard and brittle. (Make sure which the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mix. Immediately pour onto the prepared cookie sheet. With tongs or possibly wooden spoons, quickly spread and pull into a 1/4 inch thickness. Place the cookie sheet on a wire rack to cold completely. When the candy is cool, snap into pcs and store in a tightly covered container.