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1
Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods.
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2
Place remaining ingredients in saucepan and place over high heat.
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3
Cook to a caramel color while continuously stirring with a wooden spoon.
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4
The mixture will become very thick.
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5
Pull out the vanilla beans and set aside.
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6
Lightly spray the work surface with vegetable cooking spray.
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7
If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now.
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8
Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet).
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9
Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer.
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10
Use a sharp chef's knife to partially cut the brittle while it is still warm.
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11
Allow it to cool completely before coating it with chocolate.
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12
It is ready to eat now or you can add chocolate to the outside of the brittle.
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13
To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle.
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14
You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle.
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15
You could also use a dipping fork to dip each piece of brittle in the chocolate.
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16
Whatever method you use, allow the chocolate to set and it is ready to serve.
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17
Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper.
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18
Hold the middle of the long side of the triangle between two fingers of 1 hand.
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19
Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion.
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20
The tip of a cone will form where your thumb and finger hold it on the long side.
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21
Release your grip from the long side, so that you are now holding the 2 corners where they meet.
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22
The paper will already resemble a partially formed cone.
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23
Roll the remaining tail until it is completely rolled into a cone.
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24
There will be 1 point sticking up from the open end.
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25
Fold it inside toward the center, and crease the fold.
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26
Now you should have a cornet.
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27
To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening.
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28
Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
