[CH] Red Chile Peanut Brittle advice?

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Hi, all!

Does anybody have a recipe for red chile peanut brittle? I am thinking 
about using the standard peanut brittle recipe in the Betty Crocker 
cookbook, but adding ground red chile powder to it. Questions are: what 
kind of chile powder to add (I do have some pure ancho, pasilla, New Mex 
and chipotle powders), when to add the powder in the cooking process, 
and how much powder to add? I've had red chile peanut brittle from Chile 
Hill in New Mexico and it was awesome. I am pretty good at making 
regular peanut brittle and want to kick it up a notch for my Chile Head 
friends. Any advice from fellow Chile Head candy makers would be most 
appreciated. Thanks!

Regards,

Dot in DEE-troit

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