Chile Brittle

No Photo


  • 2 cups granulated sugar
  • 1 cup dark brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 cup chile (half habanero and half dried ground chipotles)
  • 1/8 teaspoon salt
  • 1/4 cup soft butter or margarine
  • 1/8 teaspoon baking soda
  • 1 1/2 cups whole pi ones, peanuts, cashews or coarsely chopped pecans, walnuts or brazil nuts


  1. Boil together the sugars, corn syrup, water, chile and salt until the mixture reaches hard crack stage (300 degrees F on a candy thermometer).
  2. Stir the mixture only until the sugar is dissolved so it doesn't scorch.
  3. Add the butter and baking soda, stirring until the mixture foams up.
  4. Add nuts and quickly stir them in.
  5. Pour the mixture onto a greased heat-proof flat pan. Spread the mixture until it is very thin. Loosen from the sheet before it cools and hardens.
  6. Break into crude pieces.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry