Copycat Dairy Queen Crunch Cone

INGREDIENTS

• 2 cups granulated sugar
• 1 cup water
• 2 cups unsalted roasted peanuts, crushed
• 1 1/4 cup Betty Crocker rainbow sprinkles
• Vanilla ice cream in a cake cone, for serving

PREPARATION

1. In a saute pan over medium heat, add water and sugar to the pan. Stir with a wooden spoon until the sugar is fully dissolved.
2. Let sugar mixture cook until the sides start to brown and the bubbles become slow. Slowly and carefully swirl the sugar in the pan until the sugar is a light yellow color.
3. Add chopped peanuts to sugar and gently stir until combined.
4. Spread peanut mixture onto a silpat-lined sheet tray and let cool.
5. Add cooled peanut brittle to a Ziploc bag and smash with a mallet into finely sprinkle-sized pieces.
6. Toss with sprinkles and seal in an airtight container.
7. Enjoy your ice cream.