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Chocolate-Covered Peanut Brittle with Habanero



  • 1 cup sugar
  • 1/2 tsp salt
  • 1/3 cup corn syrup
  • 1 TB soy lecithin (optional)
  • 1/4 cup coconut cream (skim the heavy stuff off the top of the can)
  • 3/4 cup of roasted and salted whole peanuts
  • 1/2 teaspoon of habanero powder
  • 1 tsp baking soda
  • 2 TB Earth Balance
  • 1/4 cup raw virgin coconut oil, melted
  • 1/2 cup unsweetened chocolate powder (I used Ghirardelli brand)
  • 2 TB raw agave
  • extra large-crystal salt


  1. Line a baking sheet with a silpat. Set aside. Place the first five ingredients into small saucepan over medium heat. Clip a thermometer to the side of it and set it to 300 degrees. (I used this.) Constantly stir the mixture until well combined with a rubber spatula and it starts to slightly bubble. Add in the peanuts and stir to combine.
  2. Making sure the end of the thermometer is fully submerged but not touching the bottom of the saucepan, stir continuously until the temperature reaches 300 degrees. Remove the saucepan from the heat, then stir in the habanero powder until combined. Now, add in the baking soda and stir. It should be very bubbly and rise if you stop stirring it for a few seconds. Now add in the vegan butter and stir again. It should be very fluffy and almost marshmallow-like in texture.
  3. Pour the contents onto the silpat-lined baking sheet using the rubber spatula. Lift and tilt the baking sheet from side to side so the mixture sets evenly. Let it cool for about 30 minutes.
  4. Melt the coconut oil in the microwave for about 15 seconds. Whisk it together with the cocoa powder and raw agave in a medium-sized shallow square vessel.
  5. Break the brittle into pieces and dredge then in the chocolate, returning them to the silpat to slightly harden. Sprinkle immediately with a little large crystal salt. Place into the freezer for about 10 minutes to set, then store in an airtight container in the refrigerator. This brittle tastes best after a few hours of chilling in the refrigerator.