Chipotle-Beer Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/3 cup beer – Bavarian Dunkel would work great!
1 teaspoon chipotle chili powder
1 teaspoon baking soda
2 tablespoons butter
1 1/2 cup roasted, salted peanuts
Set oven to “warm”, or lowest temperature. Spray a large cookie sheet with cooking spray. Place inside warm oven. In a heavy saucepan (2 quart), mix together sugar, corn syrup, salt, beer, and chipotle chili powder. Attach candy thermometer to saucepan. Over medium-high heat stir until it starts to boil and not after until it reaches 300 degrees F. KEEP A VERY CLOSE EYE ON IT after about 280 degrees, as the temp has a tendency to race up at that point. If you turn your back, you could burn it! At 300 degrees, remove the pan from heat, add baking soda and butter, stir until incorporated. Quickly add in peanuts and stir until completely coated. Remove cookie sheet from oven, and pour brittle out onto it. Use 2 buttered forks to pull the brittle mixture out from the center, till it is thinly spread and relatively even. Cool completely, then break into pieces.
Recipe courtesy of Toni Fohey