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Chocolate Peanut Brittle

1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon butter
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup heavy or whipping cream
1 1/4 to 1 1/2 cups salted peanuts

1. Lightly butter a cookie sheet; set aside.
2. In small bowl, stir together cocoa and baking soda; add butter. Set aside.
3. In heavy 2-quart saucepan, stir together sugar, corn syrup and heavy cream. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F (150°C) on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.
4. Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet and quickly spread into 1/4-inch thickness. Cool completely and break into pieces. Store in tightly covered container.

Makes about 1 pound candy.

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