If you need a delicious holiday treat or gift in your life, try this Chipotle Peanut Brittle! The chipotle pepper is definitely on the subtle side, so if you want more up-front spiciness, try kicking up the chipotle to ¾ of a tablespoon or a whole tablespoon. And if you’re going to give it a blackened, smoky sort of flavour, try torching the entire pan on a hot burner.
Chipotle Peanut BrittlePrint Recipe
- 1 ½ teaspoon of baking soda
- 1 teaspoon of water
- 1 teaspoon of vanilla
- ½ tablespoon of chipotle chili powder
- 1 ½ cups of granulated sugar
- 1 cup of water
- 1 cup of light corn syrup
- 3 tablespoons of butter
- 1 pound of plain, unsalted peanuts
- Grease or line a cookie sheet.
- Mix the baking soda, water, vanilla, and chipotle powder in a small bowl or measuring cup. Set aside.
- In a medium-sized saucepan, add the sugar, water, and corn syrup. Cook it over medium-high heat, occasionally stirring, until the mixture reaches 240 degrees Fahrenheit. The liquid should be boiling, and the bubbles should make the mixture thick as you stir it.
- When it reaches the desired temperature, add the butter and peanuts. Stir until everything is combined. Cook for just a bit longer until the liquid turns golden brown and has reached 300 degrees. Immediately remove from heat and add the baking soda-chipotle mixture. Stir to combine.
- Using a spatula, pour the mixture into a cookie sheet and spread it into a thin layer. Let it cool for about an hour, then break it into pieces and eat/store.