Chocolate and Peanut Brittle: The Perfect Sweet–Crunchy Dessert
Written by jheelum basu | January 10, 2026
Chocolate and peanut brittle is best defined as a chocolatey version of the traditional Lohri-special peanut chikki. Made with high-quality ingredients, this recipe blends nuts and jaggery with the decadence of chocolate. The result is a crunchy, nutty, chocolatey, sweet treat that sweetens the winter harvest festival of Lohri.
Enjoyed around bonfires with loved ones, this Lohri-special chocolate and peanut brittle offers a rich taste and delightful texture with every bite. Whether it's a thoughtful homemade festive gift or an evening snack, this crunchy, sweet delicacy is ideal for the festive season.
Lohri Celebrations: Modern Sweets With Chocolatey Twists
While nothing quite replaces the traditional Lohri sweets, the modern trends and twists have indeed been building their own fan base. While the traditional recipes are all about evoking the earthy, natural taste and flavor, the fusion twists expand the horizon of possibilities. Including chocolate makes everything universally accepted. Be it a gajak, a brittle, or a laddoo, chocolate goes really well with every single traditional Lohri sweet. Here's a look at how to make the chocolate and peanut brittle.
Chocolate and Peanut Brittle: Recipe
Ingredients:
- 2.5 cups roasted peanuts
- 1.5 cups chopped milk chocolate
- 1 tbsp unsalted, softened butter
- 1.5 cups jaggery powder
- ½ cup water
- ⅛ cup light corn syrup
- ¾ tsp salt
- 1.5 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 tablespoons flaky sea salt
Chocolate and Peanut Brittle: Step-by-step guide:
Step 1:
Start by preparing a large baking sheet with lightly buttered aluminum foil. Ensure all ingredients are measured accurately before the process begins.
Step 2:
Take a saucepan and combine the jaggery powder, water, and corn syrup over a medium heat. Keep stirring until the sugar dissolves completely. Bring the mixture to a boil
Step 3:
Once it turns a bit hard, stir in the peanuts and salt. Keep stirring the mixture frequently until it reaches the hard crack stage with a dark golden brown color.
Step 4:
Next, remove the pan from the heat and immediately stir in the vanilla essence and baking soda. Let the mixture foam up well, as it creates the brittle's airy texture.
Step 5:
Once the brittle mixture is all ready, immediately pour it onto the prepared baking sheet. Spread it evenly using a spatula to make sure the layer is not too thick.
Step 6:
Next, allow the brittle to cool and harden completely at room temperature. It is likely to take 30-45 minutes.
Step 7:
Meanwhile, melt the chopped milk chocolate using a double boiler until it is glossy and smooth. Next, pour the melted chocolate over the brittle. Spread it evenly. Garnish the brittle with flaky sea salt.
Step 8:
Make sure the chocolate layer settles completely before breaking the brittle into pieces. One may refrigerate the brittle as well to speed up the setting process.
5 Tips & Tricks For A Perfect Chocolate Peanut Brittle
1. Use a candy thermometer:
This is crucial to understand the temperature of the brittle mixture well. For example, the jaggery powder, water, and corn syrup mixture is expected to reach the hard-crack stage at 150°C. Following the right temperature is crucial to achieve the desired texture.
2. Add ingredients quickly to avoid sticking:
After adding baking soda and nuts, pour the mixture quickly onto the prepared sheet to prevent sticking. Spread it evenly with an oiled metal or silicone spatula.
3. Make brittles when the weather is cold:
This is important because humidity often ruins the brittles, as the moisture in the air prevents the candy from setting properly. This leads to a sticky, chewy outcome.
4. Warm the peanuts:
Warm peanuts are ideal for this recipe. Cold peanuts often cool the sugar mixture and cause it to clump. It is therefore important to microwave the peanuts for a few seconds before adding them to the mixture.
5. Use a heavy pot over medium heat:
Using a heavy-bottomed saucepan ensures equal distribution of heat evenly and prevents scorching. Cook the brittle mixture over medium heat, as it allows even caramelization.
Conclusion:
This Lohri, make sure the festive menu includes this chocolate and peanut brittle. Let the guests enjoy the goodness of peanuts and jaggery paired with the decadence of chocolate.