- Confessions of a Cookbook Queen - http://www.confessionsofacookbookqueen.com -

Peanut Brittle Bark

Posted By Kristan On February 24, 2013 @ 6:01 pm In Candy | 22 Comments

It’s never more abundantly clear that men and women’s baby experiences are completely different than when my husband starts trying to plan outings as a family.

Like where you go places.

In public.

With an infant.

With Jon David, I was new, young and optimistic.  I tried to take him shopping, or out to dinner, and all kinds of stuff that cool, fun, nonchalant baby mama’s do.  But then one day I realized that being stuck somewhere waiting for everyone to finish their meals while wearing a shirt soaked in spit up isn’t a fun way to spend an evening.

I’ll take my recliner and carry out, thanks.

Anyways.  I guess cabin fever has set in, and my husband is all, “we should try to go somewhere for a weekend” and all that sounds like to me is a big ol’ pile of stress.  What about nap time?  What do we do when we all share a hotel room and she’s ready for lights out at 8?


I know that my husband’s vision is us holding hands while Jon David runs ahead of us exploring and Lucy coos adorably in her stroller, but I don’t know where he got that idea.  Maybe he watches too many movies, because that is definitely not our life right now.

Maybe I do too good of a job hiding the crazy?

I’m thinking that instead of using Lucy’s daytime naps to apply make up, throw in a load of laundry and get something going in the crock pot, I’ll just make a date with Dr. Phil and some Cool Ranch Doritos and see how things play out after a week or so.

Kinda sounds like a manly thing to do if you ask me.


A few weeks ago, I saw this stuff called Brittle Bark.  It’s peanut brittle poured over a layer of popcorn and pretzels, topped with a drizzle of chocolate.

Hello, most perfect thing ever.

I almost bought some, but then I remembered that I make peanut brittle every year, and surely this couldn’t be much more difficult.

Also, peanut brittle in February?  WINNING!!

Turns out, it wasn’t hard at all — and this stuff is so so addicting.  Probably one of my favorite things I’ve made so far.  Try it!


Peanut Brittle Bark


  • 3 (ish) cups popped kettle corn
  • 2 (ish) cups mini pretzel twists
  • 1/2 cup mini semisweet chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 cup salted Spanish peanuts
  • 2 TBS butter, softened
  • 1 tsp baking soda
  • Candy thermometer


  2. Butter a 9 x 13 x 1 inch cookie sheet. Cover cookie sheet with kettle corn (I used microwave kettle corn but you can make yours homemade if you want). Layer pretzels over the popcorn so that they cover most of the surface.
  3. In a heavy saucepan, combine sugar, corn syrup, and water. Measure out your peanuts, butter, and baking soda and have them nearby in separate containers.
  4. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture boils, add your peanuts and clip your candy thermometer inside the pan. Stir until the mixture reaches 300 F. If you're not sure, put a tiny bit of the candy in a glass of cold water -- if it immediately hardens into a breakable strand, it's ready. If it sinks, or can bend without breaking, it needs to cook longer.
  5. Remove pan from heat and immediately stir in baking soda and butter. Pour the mixture evenly over your pretzel/popcorn and spread gently if needed. Sprinkle chocolate chips evenly over the surface while brittle is still warm. Let it melt for a few minutes, then gently press the chocolate and brittle with a spatula to smooth the chocolate and flatten the brittle into the popcorn and peanuts. Let brittle and chocolate cool and harden before breaking into chunks and serving.

This stuff is so so crazy good!!

Enjoy and have a happy Monday!

Article printed from Confessions of a Cookbook Queen: http://www.confessionsofacookbookqueen.com

URL to article: http://www.confessionsofacookbookqueen.com/2013/02/brittle-bark-recipe/

Copyright © 2011-2012. Confessions of a Cookbook Queen. All rights reserved.