Recipe for cooking chile brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Chile Brittle

2 c. sugar
1 c. dark brown sugar, packed
1/2 c. light corn syrup
1/2 c. water
1/4 c. chile (half habanero and
    half dried ground chipotles)
1/8 tsp. salt
1/4 c. soft butter or butter replacement
1/8 tsp. baking soda
1 1/2 c. whole piñones, peanuts, cashews or coarsely
    chopped pecans, walnuts or brazil nuts

Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches hard crack stage (300 degrees F on a candy thermometer).

Stir the mixture only until the sugar is dissolved so it doesn\t scorch. Add the butter and baking soda, stirring until the mixture foams up. Add nuts and quickly stir them in. Pour the mixture onto a greased heat-proof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.