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°, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295°, 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.
I thought I was going to follow the recipe exactly only to discover I was low on an ingredient and had one that was a little off. I only had 1/2c of corn syrup, so I supplemented that with 1/4c agave syrup. I only had unsalted roasted peanuts, so I added 1tsp of freshly ground Himalayan pink salt to the chipotle chili and baking soda step. The result was fantastic. If you like a nice slow after burn, do not halve the chili powder, like some have suggested. I found it to be the perfect counter to the sweet of the brittle, but then again, I like things spicier.
This recipe is super easy to make and everyone raves about the taste. It has a wonderful smoky aftertaste that really complements the sweetness of the brittle and always seems to be a pleasant surprise to anyone who tries it. I have made it several times and people swear it is addictive.
I've made this recipe a handful of times since I first tried it a few weeks ago. (Sometimes I use a lesser amount of peanuts, which I prefer.) Brittle is so tastey and makes for an impressive holiday gift.
I love peanut brittle, but have never attempted to make it. This recipe was easy to follow and turned out great. I don't have a candy thermometer so I went by the recommended cooking times. I also don't have chipotle powder so I added regular chili powder and an 1/8 tsp of ground red pepper. I don't think the spice is noticeable at all but will try and get the chipotle powder and see if that adds more kick.
Love this peanut brittle. It was pretty easy, too. I had all the ingredients prepped and ready, because you do have to move quickly. The idea of using parchment paper and having an extra piece to lay over top so you can roll the candy out further was a good one. The candy hardens so quickly.
I made this for another recipe that calls for peanut brittle, so I considered leaving out the chipotle. In the end I cut the amount used in half. It's still pretty spicy! You might want to consider cutting it down if you don't like things super spicy.
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