Chipotle Peanut Brittle

Ladies and gentlemen, we have pictures! Don't ask us how we managed this feat with the most high-maintenance recipe of the holiday, but we pulled it off with our Chipotle Peanut Brittle (Cooking Light, May 2009).

When we say high-maintenance, we mean it. This recipe moves fast, so be sure to have all of your ingredients AND all of your implements out, measured, and ready before you fire up the stove.

Particularly, make sure you have a rolling pin that fits the jelly roll pan you plan to use. Do not - we repeat, do NOT - use the trick of an aluminum can, because the can conducts heat! (We're embarrassed to say that we learned this lesson the hard way) Also, be sure you have 2 sheets of parchment paper cut and coated with cooking spray at the ready.

First, the sugar, corn syrup, and sugar are combined in a saucepan over medium high heat. The recipe recommends a temperature, but if you don't have a candy thermometer, just be watchful of the mixture as it caramelizes. It should start to turn a little brown, the color of a light, milky mocha, but not dark. The picture at right is a good yardstick for those flying solo.

Next, the peanuts are added and the mixture is stirred constantly for 3 additional minutes. Then, the chipotle pepper and baking soda are added, which should cause the mixture to bubble - it's quickly removed from the stove and poured out onto one of the waiting sheets of parchment.

The other piece of parchment is placed on top, oiled side facing the brittle mixture, and the brittle mixture is rolled out with a rolling pin. (Not a can - we're serious!) The top piece of parchment can then be removed to ensure that it doesn't stick. The mixture will require about 30 minutes to cool, at which point it can be broken into pieces and stored in an air-tight container.

The ground chipotle imparts a fiery heat to this brittle, so unadventurous eaters beware! It can easily be omitted or cut in half, if preferred, but trust us, your holiday guests will get a kick out of the unexpected kick.