1/4 cup (60 ml) water

1/2 cup (125 ml) sugar

1/2 cup (125 ml) corn syrup

3/4 cup (180 ml) unsalted roasted peanuts

1/2 teaspoon (2.5 ml) baking soda

Line a baking sheet with parchment paper.

In a saucepan, bring the water, sugar and corn syrup to a boil. Clean the sides of the pan with a wet brush to remove any sugar crystals. Cook without stirring until the mixture begins to caramelize. Add the peanuts and cook for 1 minute, stirring with a wooden spoon. Add the baking soda and stir to blend.

Pour the mixture onto the baking sheet and spread quickly with a spatula. Cool completely. Break half the mixture into chunks and chop the other half with a knife. Garnish the chocolate cake with the chunks of brittle while sprinkling the chopped peanut brittle in between the cake’s layers.

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