Here's a recipe for the second best peanut brittle I've ever eaten--the secret is the baking soda, which gives the brittle a fantastic texture. https://www.gonnawantseconds.com/mai...eanut-brittle/ Hats off to Maida Heatter, the author of this recipe. Go buy one of her dessert books now.
To make it the BEST brittle ever, add about two tablespoons of a mild pure chile powder (NOT chili with an "i", we don't want no cumin or oregano here) and maybe a half teaspoon of cayenne powder once the mixture starts to boil (for all I know, you could probably add the chile powders from the git-go). Adjust the heat level as suits you for further batches. You Ghost Pepper/Reaper folks might wanna start off with a quarter cup of one or the other. Have a fire hose handy.
Credit where credit is due. I first had chile peanut brittle at a candy shop named Senor Murphy in Santa Fe, NM. It was a revelation!
To make it the BEST brittle ever, add about two tablespoons of a mild pure chile powder (NOT chili with an "i", we don't want no cumin or oregano here) and maybe a half teaspoon of cayenne powder once the mixture starts to boil (for all I know, you could probably add the chile powders from the git-go). Adjust the heat level as suits you for further batches. You Ghost Pepper/Reaper folks might wanna start off with a quarter cup of one or the other. Have a fire hose handy.
Credit where credit is due. I first had chile peanut brittle at a candy shop named Senor Murphy in Santa Fe, NM. It was a revelation!
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