PREPARATION:

Method

1. Preheat the oven to 200 degrees F and store the toasted peanuts on a baking sheet in the oven until ready to use. Have a cup of water and brush ready to brush down the sides of the pan while the brittle is cooking (in case sugar gets on it; this will cause crystallization). Grease down a sheet of parchment or wax paper generously with cooking spray oil. Place the sheet (oil side facing up) on top of a baking tray. Grease a spatula with cooking spray oil and set aside until ready to use.
2. Place the sugar, butter, honey, corn syrup, water, baking soda, chili powder and salt in a small saucepan, stir to mix well, and cook over medium-high heat until the sugar is melted and comes to a boil.
3. Brush down the sides of the pan with water if there is sugar on the sides. Using a candy thermometer, continue to cook until it reaches a temperature of 300 degrees F or until it reaches hard ball stage, about 12 minutes. Quickly stir in the nuts and continue to cook until the temperature reaches 310 degrees F, 2 to 3 minutes. Quickly pour the brittle onto the baking tray with the greased parchment sheet and spread evenly with the greased spatula. Let it sit uncovered until completely cooled, about ½ an hour. Remove from the tray, peel off the parchment paper and break into pieces.

   Editor's Note: Look for local honey and help save the bees.