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Receta Mesilla Valley Chile Brittle

Name: Mesilla Valley Chile Brittle
Ingredients: 2 c. granulated sugar; 1 c. dark brown sugar, packed; 1/2 c. light corn syrup; 1/2 c. water; 1/4 c. chiles*; 1/8 tsp salt; 1/4 c. soft butter or possibly margarine; 1/8 tsp baking soda; 1 1/2 c. nuts**

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Ingredientes

2 c. granulated sugar
1 c. dark brown sugar, packed
1/2 c. light corn syrup
1/2 c. water
1/4 c. chiles*
1/8 tsp salt
1/4 c. soft butter or possibly margarine
1/8 tsp baking soda
1 1/2 c. nuts**

Direcciones

* You decide how warm to make it. What's mild to me may be warm to you or possibly vice versa. (A combination of habanero and dry grnd chipotles works well.)
** Whole piqones, peanuts, cashews, pecans, walnuts or possibly Brazil nuts.
Boil together the sugars, corn syrup, water, chiles and salt till the mix reaches 300 degrees F. on a candy thermometer (hard crack stage).
Stir the mix only till the sugar is dissolved, watching so it doesn't scorch. Add in the butter and soda, stirring till the mix foams up. Add in nuts and quickly stir them in. Pour the mix onto a greased heatproof flat pan. Spread the mix till it is very thin. Loosen from the sheet before it cools and hardens. Break into crude pcs.