When I received the new Cooking Light magazine, the first thing I knew I was going to make from it was the Chipotle Peanut Brittle.
At the food co-op where I love to shop they have this nut brittle that is spiced with chili. I don't usually buy it but I have had it and it is delish! I wish I could tell you the name of the company that makes this but I can't. BUT, I can tell you that you can make it yourself and its not hard!
This was my very first ever attempt at making peanut brittle and I have to say that I was pretty successful considering the thermometer got way too hot before I knew it. I'm SO lucky! I contemplated whether I was going to toss the syrup out or toss the peanuts in when I decided, what the heck and just tossed the peanuts in. I believe my thermometer went well over 300 degrees.
Chipotle Peanut Brittle
Cooking Light, May 2009
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
Line a large baking sheet with parchment paper; coat paper with cooking spray.
Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. (This was where I messed up but it didn't seem to make much of a difference - either that or my candy thermometer was inaccurate!) Add peanuts; cook 3 minutes or until a candy thermometer register 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. The baking soda will cause the mixture to bubble and become opaque.
Quickly ppour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quicly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings (serving size 1 ounce)
Calories 133, Fat 6.2g, Fiber 1 g., Sodium 173 mg
WW Points: 3 points per 1 ounce serving