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Published 8 years ago by a7h13f with 0 Comments
  • Just the Recipe:

    Ingredients:

    2 tablespoons butter, divided

    2 cups sugar

    1 cup light corn syrup

    1 tablespoon ancho chili powder

    Pinch cayenne pepper

    1 cup salted, roasted peanuts

    2 cups cooked, crumbled applewood-smoked bacon

    1 teaspoon baking soda

    Instructions:

    1. Use about ½ tablespoon of the butter to coat a rimmed baking sheet.

    2. In a large, heavy saucepan over medium-high, combine the sugar and corn syrup. Stir until the sugar dissolves and the mixture is bubbly and slightly thick, 3 to 4 minutes. Add the ancho chili powder and cayenne, then cook for another 2 to 3 minutes. The sugar mixture should now be at the hard ball stage, or 255 F to 260 F.

    3. Stir in the remaining butter, as well as the peanuts and bacon. Continue cooking until the mixture is golden brown and reaches 300 F to 305 F. Stir well, then add the baking soda and stir again. Immediately pour onto the prepared baking sheet and use a silicone spatula to spread evenly. Set aside to cool, about 30.

    4. Once the brittle is cool, break into pieces by hitting the bottom of the sheet pan on the counter. Store in an airtight container at room temperature or in the freezer for up to 1 month.

 

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