---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Chocolatey Peanut Brittle
  Categories: Candies, Entertain, Chocolate, Christmas
       Yield: 6 servings
  
     1/4 c  Cocoa
       1 ts Baking Soda
       1 tb Butter
       1 c  Sugar
     1/2 c  Light Corn Syrup
     1/4 c  Whipping (Heavy) Cream
   1 1/4 c  Salted Peanuts
  
   Yield: About 1 Pound Of Candy
   
   Adding chocolate to peanut brittle makes the brittle taste different from
   any you've ever had before.
   
   Lightly butter a cookie sheet and set aside.  In a small bowl, stir
   together the cocoa and baking soda then add the butter.  Set aside. In a
   heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping
   cream.  Cook, over medium heat, stirring constantly until the sugar is
   dissolved.  Stir in the peanuts.  Continue cooking, stirring frequently,
   until the mixture reaches 300 Degrees F. or when syrup dropped into very
   cold water separates into threads which are hard and brittle.  (Make sure
   that 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 mixture.
   Immediately pour onto the prepared cookie sheet.  With tongs or wooden
   spoons, quickly spread and pull into a 1/4-inch thickness.  Place the
   cookie sheet on a wire rack to cool completely.  When the candy is cold,
   break into pieces and store.