Sunday, May 10, 2009

04.16.09: spicy peanut brittle

Chipotle Peanut Brittle
Cooking Light May 2009


Cooking Spray
1 cup sugar
1 cup light-colored corn syrup
1 tbsp butter
1  11.5oz container salted, dry-roasted peanuts
1  1/2 tsp baking soda
1 tbsp chipotle chile powder

Line a large baking sheet with parchment paper; coat paper with cooking spray.

Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)

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.

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