The smoky flavor in this sweet and spicy brittle comes from the chipotle chile pepper.
Story Behind the Recipe
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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.
Read the Story Behind the Recipe
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.