Tuesday, May 17, 2005

Chipotle-Maple Peanut Brittle

Chipotle-Maple Peanut Brittle (Adapted from Cooking Light)

1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup pure maple syrup
1 tablespoon butter
2 1/2 cups (about 320 grams) roasted salted peanuts
1 1/2 teaspoons baking soda
1 teaspoon chipotle chile powder

In a large saucepan, combine sugar, corn syrup, maple syrup and butter. Bring mixture to a boil over medium heat and cook, stirring frequently, until a candy thermometer registers 275 degrees. Add peanuts and cook, stirring constantly, until a candy thermometer registers 295 degrees. Remove pan from the heat and stir in baking soda and chile powder.

Working quickly, but carefully, pour the mixture out onto a large baking sheet lined (preferably one that has open sides) with parchment paper and coated with cooking spray. Cover candy with another sheet of parchment paper and use a rolling pin to quickly roll mixture to an even thickness. Leave parchment paper on top for 5 minutes, then remove top sheet and set baking sheet onto a wire rack to let candy cool completely. Break into pieces.

Makes roughly 1 3/4 pounds worth of candy.

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  1. Do you have any tips on how to clean the pot after? Thanks

  2. Hi. I lovepeanut brittle and was just wondering if there's anything i can use to substitute maple syrup and corn syrup. It's rather impossible to get that here where I live. Tks and love your recipes.

  3. Anon - I usually just soak the pan in hot soapy water and it cleans up in a snap.

    Anon - Do you have access to golden syrup?