Title: Mesilla Valley Chile Brittle
Categories: Chile Spice Candy
Yield: 1 Servings

2	c	Granulated sugar
1	c	Dark brown sugar, packed
1/2	c	Light corn syrup
1/2	c	Water
1/4		To 1/2 cup chile--I prefer
		Half habanero and half dried
		Ground chipotles
1/8	ts	Salt
1/4	c	Soft butter or margarine
1/8	ts	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 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. From: "Elsa Altshool" Date: 25 Oct 97 Chile-Heads List Ä

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