Mesilla Valley Chile Brittle

Recipe Ingredients

2 cups	396g / 13oz	Granulated sugar
1 cup	160g / 5.6oz	Dark brown sugar - packed
1/2 cup	164g / 5.8oz	Light corn syrup
1/2 cup	118ml	Water
1/4 cup	59ml	Jalapeno chile*
		Dried ground chipotles
1/8 teaspoon	0.6ml	Salt
1/4 cup	49g / 1.7oz	Soft butter or margarine
1/8 teaspoon	0.6ml	Baking soda
1 1/2 cups	355ml	Whole piñones - peanuts, cashews or
		Coarsely chopped pecans
		Walnuts or brazil nuts

Recipe Instructions

* You decide how hot to make it--use habanero chiles for a really hot brittle.

Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches 300F 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.

Source:
Chile Heads list

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