Re: [CH] Peanut Brittle (was MEXICAN CRANBERRIES)
Ted Wagner (trwagner1@yahoo.com)
Thu, 15 Nov 2001 09:17:43 -0800 (PST)
Matt, I usually make peanut brittle every christmas.
My suggestion would be to sprinkle on your chile powder just as soon as
you spread it out to cool. That way, it's still very warm and the
powder will stick well to the brittle.
Ted
--- "T. Matthew Evans" <matt.evans@ce.gatech.edu> wrote:
> 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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