[CH] Looking for recipe.. Hab/Pecan Brittle

Linda Reynolds (lr21@cornell.edu)
Thu, 8 Oct 1998 11:19:42 -0400 (EDT) 

......I just happened to have saved the recipe that marxman is looking for.
Have not tried it so let us know how it turns out!

Linda Reynolds

===========================================
>Reply-To: triciaj@umich.edu (Tricia Jones)
>Subject: Looking for recipe.. Hab/Pecan Brittle
>
>John Gunterman asked:
>>I have recently some some Habanero Pecan Brittle that was "out of this
>>world". Was wondering if anybody had a recipie for it.
>
>
>I have a recipe for microwave peanut brittle.
>
>We've been considering experimentation with chile powder as an
>ingredient, to get hot brittle (my husband had some (prob. green
>chile?) hot pecan brittle last time we were visiting Las Cruces.
>He really liked it). Peanut brittle is really easy to make this way.
>We're just not sure how much chile powder to add for starters. You
>could also substitute pecans for peanuts, I suppose.
>
>
>Times will vary according to the power of your microwave.
>It takes practice to perfect this timing issue. Your co-workers
>would probably be glad to eat the fruits of your labor. :^)
>
>
>Start by 'buttering' (Pam-ming) a cookie sheet or pizza pan.
>Use a 4-cup glass/pyrex measuring cup.
>Add 1 cup white sugar, 1 cup raw peanuts, 1/2 cup white karo syrup, dash salt.
>  I usually stir at this point, although the recipe does not command it.
>  For the baking-challenged, Karo syrup is a corn syrup that you should
>  be able to find in the "baking goods" aisle of your grocery store.
>Microwave on high for 6-8 minutes (6.5 in my 'wave).
>Remove. Stir in 1 Tablespoon of butter.
>Microwave an additional ~2 minutes.
>Add 1 tsp baking soda and 1 tsp vanilla.
>You get an interesting semi-violent chemical reaction here.
>  (it turns from syrup to essence of brittle at this stage)
>Stir a bit, then pour onto and spread on the cookie sheet.
>Let cool, then break and eat.
>You'll have to lick the spoon, since some of the brittle
>will harden on there. Use a wooden spoon, to avoid heat
>transfer or plastic melting.
>
>
>Tricia Jones
>triciaj@umich.edu
>