04.16.09: spicy peanut brittle

Chipotle Peanut Brittle

Cooking Light May 2009

Ingredients

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.