---------------------------KAREN PHILLIPS CBTX40A---------------------------
1 1/2 c Unsalted shelled peanuts
1 c Whole milk
3 tb Unsalted butter
1/2 ts Unsalted butter
1/2 c Hershey's unsweetened cocoa
2 c Sugar
pn Salt
1 ts Vanilla extract
EQUIPMENT: Baking sheets w/ sides, 9 x 9 x 2-inch square cake pan, whisk,
candy/deep frying thermometer.
Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the
preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts
from the oven and set aside until needed.
Lightly coat the insides of a 9 x 9 x 2-inch square cake pan with 1/2
teaspoon butter. Heat the sugar, milk, cocoa, and salt in a 2 1/2-qt
saucepan over medium heat. Stir until the mixture is smooth and the sugar
is dissolved. Bring to a boil, then adjust heat to medium-low and allow the
mixture to cook until it reaches a temperature of 245 degrees, about 22 to
25 minutes. Use a rubber spatula to scrape down the sides of the saucepan
every 5 to 6 minutes. Remove the pan from the heat. Vigorously stir in the
remaining butter and the vanilla. Fold in the peanuts and pour into the
prepared cake pan. Allow to cool to room temperature, about 45 minutes. Cut
into the desired size and serve.
Yields 1 1/2 pounds. Source: Death by Chocolate Cookbook by Marcel
Desaulniers
