Spicy Peanut Brittle

By SewingDragonfly

My Note: I made this the first time in November 2007. The first batch I made, I used chipotle powder instead of ancho pepper and only used ½ tsp. The second time I used the whole tsp. People who really like warm stuff liked it full strength. Most everyone else liked the reduced heat.

Ingredients

• 1/2 cup water
• 2 cups sugar
• 1/4 tsp cream of tartar
• 1 cup light corn syrup
• 1 tsp cinnamon
• 1 tsp toasted, ground ancho chili powder
• 1 tsp ground cumin
• 2 T unsalted butter
• 2 cups roasted, salted peanuts
• 1 tsp baking soda

Preparation

Step 1

In a heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 320 degrees. Remove from the heat and, working quickly, whisk in the spices. Stir in the butter, peanuts and baking soda. Pour the mixture on Silpat and spread out a bit. Don’t spread too thin.