[CH] Peanut Brittle (was MEXICAN CRANBERRIES)

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Hi All --

Me again....  With regards to the red chile peanut brittle, I've never made
regular peanut brittle before, but I imagine that it requires the
caramelization of some sugar, adding peanuts, and spreading it on wax paper
to harden.  My concern is this -- how do I know when to add the chile?  Too
soon, and my guess is that it will burn on contact with the caramelized
sugar.  Too late, and I'll never get it stirred in.  Also, has anyone done
this with other chiles?  Specifically, ground Chimayo chile?  I would like
to make some to give away, and I want it to have heat and chile flavor, but
not be too hot for non-CH.  Additional (specific) advice would be great
here.  Thanks.

Matt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL:  www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I make it using a standard recipe, and adding 1 tsp of home-made hab powder
at the end.  Gives a delayed (10-15sec) reaction time until the heat is
noticed.

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