The smoky flavor in this sweet and spicy brittle comes from the chipotle chile pepper.
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2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup light corn syrup
1/4 cup water
1/2 cup Land O Lakes® Butter, cut into chunks
2 (6-ounce) packages (3 cups) shelled salted pistachios
1 (11.5-ounce) can (2 cups) mixed nuts
1 teaspoon baking soda
Line a 15x10x1-inch baking pan with aluminum foil. Butter foil; set aside.
Combine all ingredients except pistachios, nuts and baking soda in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 25-30 minutes or until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms hard brittle strands.
Stir pistachios and nuts into candy mixture until well mixed. Remove from heat; stir in baking soda until foamy. Immediately pour mixture, while still foamy, onto prepared pan, spreading 1/8 to 1/4-inch thickness. Cool completely.
Break into pieces. Store in container with tight-fitting lid.
- You can substitute regular chile powder for the chipotle chile powder, but the smoky flavor will be missing.
- To test if the boiling sugar mixture is ready, remove pan from heat and drop a little bit of the mixture into a cup of very cold water. The mixture should immediately turn brittle. If the mixture is still soft and pliable, boil another minute and test again.
Explore reviews fromour online community
We absolutely love this brittle and have made it several times with rave reviews from all. We use chipotle pepper granules/flakes (rather than powder), but otherwise follow the recipe exactly. Usually my husband makes it, actually, and this time I did it. Perhaps due to being a candy making novice, I found it impossible to spread the mixture as thin as specified. You have to work QUICKLY as soon as the temp hits 300. Mine ended as very thick and chunky brittle and I burned my finger a little. Next time I will try coarsely chopping the nuts to see if that makes the mixture a little more spreadable. I will also try adding the baking soda prior to the nuts as suggested by another reviewer because I did find it impossible to work anything else in to the thick, sticky mixture after the nuts were in. Either way, however, the result is delicious...even to someone who does not typically tolerate anything spicier than the mildest hint of spicy peppers. (I don't believe that I would like the heat with regular chili powder substituted for chipotle peppers but I haven't tried that.) 5 stars for taste. 4 stars for ease of the recipe. It is a bit of a pain to work with.
Everyone wants the recipe. Has a nice smokey, salty taste from the pepper balanced against the sweetness.
All my friends loved this brittle and asked for the recipe!
The brittle itself is addictively delicious. If (when) I make it again, I'll add the baking soda before the nuts. Once you add the nuts, the mixture is too thick to work the soda through. I'd also reduce the nuts to 4 cups total. Being a nut lover, it seems strange to say there were too many nuts, but I wanted a higher proportion of candy - a little more of that spicy sweet would be good. A 3 quart pan is too small. 4 quart is just right.
I have two pan size adjustments to suggest. A 5-quart chili pan is much better to accommodate the large amount of brittle this recipe makes - especially after adding all the nuts. Also, in order to obtain the desired 1/8"-1/4" thickness, I needed to use a 17x12 baking sheet. Other than those minor changes, this recipe was perfect. Just the right amount of heat and sweet!
p.s. I put together 31 gift tins this Christmas season each filled with 9 varieties of goodies and, I kid you not, EVERYBODY raved about how much they LOVED the pistachio brittle. This recipe is a winner!!!
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