This smoky-sweet peanut brittle is a great snack or gift this holiday season! You can wrap up in a festive little package with ribbon and give away to your neighbors or mail man! You can also substitute pecans or almonds, if you prefer.
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
Line a large baking sheet with parchment paper; coat paper with cooking spray.
Combine sugar, corn syrup, and butter in large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become more opaque).
Quickly pour mixture onto prepared pan; cover with sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment paper. Cool mixture completely; break into pieces. Store in airtight container. Yields 28 servings. Serving size 1 ounce.