Habanero Peanut Brittle Recipe
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Combine the chile powder and the baking soda in a small bowl and set aside.
Habanero peanut brittle recipe. In a medium saucepan on medium heat mix sugar karo syrup water and habanero honey together until just blended place the candy thermometer into the saucepan and bring mixture to a rolling boil. It will take 25 30 minutes to reach the hard crack stage or 302 degrees on the candy thermometer. Stir in butter and peanuts.
Cook to the hard crack stage 290 degrees over medium heat stirring frequently to prevent burning. Stir well and cook until mixture reaches the soft crack stage 290 degrees on a candy thermometer. Cook to the soft ball stage 238 degrees on a candy thermometer.
When the temperature gets close to the hard crack stage about 270 degrees or so add the jalapeños or habaneros. The heat is instantaneous just the perfect amount of heat mixed with sweet. Reduce heat to medium and stir constantly.
Don t stir the mixture. Combine sugar buttermilk corn syrup and salt in a very large pan it will foam considerably when soda is added and bring to a nice rolling boil. Now add in the baking soda and stir.
Mom s recipe is so good that it won 1st place in the candy division at the amarillo fair and rodeo. Remove the saucepan from the heat then stir in the habanero powder until combined. Beat until color changes and candy thickens.
Add jalapenos and nuts and cook over low heat until peppers are tender. In a skillet melt 1 tablespoon of the butter. In a saucepan combine sugar and syrup and bring to a boil over medium heat.
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