Delicious and crunchy with just a touch of chipotle pepper to add a bit of kick (it also helps to cut the sweetness).
|Chipotle Peanut Brittle|| |
- 2 cups dry-roasted salted peanuts
- ½ tsp ground chipotle pepper
- 2 cups sugar
- ⅓ cup light corn syrup
- ½ cup water
- ½ cup unsalted butter
- ½ tsp baking soda
- Grease a baking sheet, then line with parchment paper.
- Mix peanuts and chipotle pepper together and set aside.
- In a medium size saucepan, bring sugar, syrup, water, and butter to a boil over medium heat. Continue to boil without stirring, until temperature reaches 300°F – this could take from 15-30 minutes. If sugar starts to crystallize on the sides of the pan, brush it down with a wet pastry brush*.
- Once the mixture reaches 275°F, watch it carefully as it rises quickly after this point. Because of variations in thermometer readings, and that the temperature of the sugar mixture can continue to rise even after you remove it from the heat, it’s safer to remove the mixture once it reaches 295°F (so you have a bit more working time, and it doesn't set up as fast).
- Using a wooden spoon or heat proof spatula, carefully but quickly pour in baking soda and mix vigorously for a few seconds until incorporated (mixture will boil up briefly). Quickly pour in peanuts, mix quickly and pour onto baking sheet, spreading out into an even layer as quick as possible.
- Allow to cool at room temperature until solid, then break into pieces.