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.
Chipotle Peanut Brittle
This smoky-sweet brittle is a great snack; substitute pecans or almonds, if you prefer.
Yield: 28 servings (serving size: 1 ounce)
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Amount per serving
- Calories: 133
- Fat: 6.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.9g
- Protein: 2.8g
- Carbohydrate: 18.7g
- Fiber: 1g
- Cholesterol: 1mg
- Iron: 0.3mg
- Sodium: 173mg
- Calcium: 8mg
- 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
- 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.
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