1/4 cup cocoa
1 teaspoon baking soda
1 tablespoon melted butter
1 cups sugar
1/2 cup light corn syrup
1/4 cup heavy whipping cream
1 1/4 cups salted peanuts

Lightly butter a baking sheet and set aside. In a small bowl, stir together cocoa and baking soda, then add butter. Set aside. In a heavy 2 quart saucepan, stir together sugar, corn syrup and cream. Cook over medium heat, stirring constantly till sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, till the mixture reaches 300°F or when syrup dropped into very cold water separates into threads which are hard and brittle.
Remove from heat and stir in cocoa mixture. Immediately and carefully pour onto prepared baking sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4 inch thickness. Place baking sheet on rack to cool completely. When candy is cold, snap into pieces and store in a tightly covered container.