Mesilla valley chile brittle

Yield: 1 Servings

Measure Ingredient
2 cups Granulated sugar
1 cup Dark brown sugar; packed
½ cup Light corn syrup
½ cup Water
¼ cup Chile; I prefer half habanero and half dried ground chipotles (up to 1/2)
⅛ teaspoon Salt
¼ cup Soft butter or margarine
⅛ teaspoon Baking soda
1½ cup Whole pinones; peanuts, cashews or coarsely chopped pecans, walnuts or brazil nuts

You decide how hot to make it. What's mild to me may be hot to you or vice versa.

Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches 300 degrees F. on a candy thermometer (hard crack). Stir the mixture only until the sugar is dissolved so it doesn't scorch.

Add the butter and soda, stirring until the mixture foams up. Add nuts and quickly stir them in. Pour the mixture onto a greased heatproof flat pan.

Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.

Posted to CHILE-HEADS DIGEST V4 #173 by "Elsa Altshool" <efalt@...> on Oct 25, 1997

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