This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer. For plain peanut brittle, omit the
chile powder.
- Cooking spray
-
1 cup
sugar
$
-
1 cup
light-colored corn syrup
-
1 tablespoon
butter
-
1
(11.5-ounce) container salted, dry-roasted peanuts
$
-
1 1/2 teaspoons
baking soda
-
1 teaspoon
chipotle chile powder
Preparation
- 1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
- 2. Combine sugar, corn syrup, and butter in a large, heavy saucepan
over medium heat. Cook 18 minutes or until a candy thermometer registers
275°, stirring frequently. Add peanuts; cook 3 minutes or until a candy
thermometer registers 295°, stirring constantly. Remove from heat; stir
in baking soda and chile powder. (The baking soda will cause the
mixture to bubble and become opaque.)
- 3. Quickly pour mixture onto prepared pan; cover with a sheet of
parchment paper. Using a rolling pin, quickly roll mixture to an even
thickness. Discard top parchment sheet. Cool mixture completely; break
into pieces. Store in an airtight container.