Chipotle Peanut Brittle

recipe
This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer.

Yield:

28 servings (serving size: 1 ounce)

Recipe from

Cooking Light

Nutritional Information

Calories 133
Fat 6.2 g
Satfat 1.1 g
Monofat 3 g
Polyfat 1.9 g
Protein 2.8 g
Carbohydrate 18.7 g
Fiber 1 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 173 mg
Calcium 8 mg

Ingredients

Cooking spray
1 cup sugar
1 cup light-colored corn syrup
1 tablespoon butter
1 (11.5-ounce) container salted, dry-roasted peanuts
1 1/2 teaspoons baking soda
1 teaspoon chipotle chile powder

Preparation

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

2. 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.)

3. 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.

Jackie Mills, MS, RD,

Cooking Light

May 2009
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