Recipe for cooking mesilla valley chile brittle

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

Mesilla Valley Chile Brittle

Posted by CookinMom at recipegoldmine.com - May 19, 2001

Source: Chile Head Mailing List - Posted by Elsa Altshool 25 Oct 1997

2 c. sugar
1 c. dark brown sugar, packed
1/2 c. light corn syrup
1/2 c. water
1/4 to 1/2 c. chile - I prefer 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 300 degrees F on a candy thermometer (hard crack). 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 heatproof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pieces.