Recipe - Mesilla Valley Chile Brittle

2 cup Granulated sugar
1 cup Dark brown sugar; packed
One half cup Light corn syrup
One half cup Water
One fourth cup Chile; I prefer half
habanero and half dried
ground chipotles (up to
1/2)
1/8 teaspoon Salt
One fourth cup Soft butter or margarine
1/8 teaspoon Baking soda
1 One half 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 CHILEHEADS DIGEST V4 #173 by "Elsa Altshool" efalt@totacc.com
on Oct 25, 1997