Yesterday I shared the recipe for Dark Chocolate Mulled Wine Sauce and today the sweetness continues. Both recipes come from Cooking Light – my go to source for recipe inspiration. It is the holidays, afterall! One thing to note is that I do not have a huge sweet tooth. I love a good cookie, some ice cream or frozen yogurt, but if I had to choose, I would choose salty over sweet every time. That is way I love this recipe – it combines salty and sweet in one treat. And there is a little heat, too! I am also not a big baker and usually stick to simple desserts like ice cream or apple crisp. This Chipotle Peanut Brittle is easy, great for gifts and sharing and doesn’t take a long time.
Chipotle Peanut Brittle
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
1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275°, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295°, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings (1 oz each). Each serving has 133 calories.
Crunchy, salty and sweet! The heat from the chipotle comes through at the end and just warms your mouth, adding an extra layer of flavor!