I drew my inspiration for this recipe from one of my favorite food bloggers, girlichef! Her recipe for Habanero Honey looked so amazing and I love spicy foods so, the logical course of action was to make some for my kitchen pantry! My only problem was thinking of how to use the darn stuff after making it. You see...it could peel the paint off the walls!!
Just a whiff from the jar and I could feel the heat from the chili in my throat! It looked so inviting and without hesitation, I stuck my finger in the jar for a little taste!! Holy Crap!! I got some really spicy stuff in that jar!! Thank God, I didn't stick my finger in my eye after I licked it or I may have been blinded for life!
After a few moments and a few tissues, I recovered. I love spicy foods, the kind that bring that "burn so good" feeling to your mouth! This honey certainly did the trick, it's just a little too spicy by it's self.
My husband loves peanut brittle so I made my first batch two nights ago and just about cooked it to death....as you'll see in the picture below. However, it got me thinking about girlichef's Habanero Honey and how tasty it might be added to the peanut brittle.
Lord in the Heavens!! It's the best peanut brittle I've ever made or tasted...don't mind me while I toot my own horn! The famous combination of sweet and salty with the blazzin hot chili was smashing!!
Here it is, in all of it's fiery glory!!
You can substitute Scotch Bonnet Peppers...which to me, are almost the same thing as Habanero but grown in different regions, honestly, I can't tell the difference
What you'll need:
1 cup raw peanuts
1/2 cup sugar
1/2 cup Karo Syrup
1/4 cup water
1/4 cup Habanero Honey (recipe below)
1 tablespoon salted butter
1/2 teaspoon baking soda
1 candy thermometer
Prepare a non stick cookie sheet with butter or vegetable spray, set aside
In a medium saucepan on medium heat, mix sugar, Karo syrup, water and Habanero Honey together until just blended, place the candy thermometer into the saucepan and bring mixture to a rolling boil.
don't stir the mixture! It will take 25-30 minutes to reach the hard crack stage or 302 degrees on the candy thermometer.
When the candy thermometer reads 250 degrees or soft ball stage
- add the peanuts,
- cook until the thermometer reaches 302 degrees or hard crack stage,
- remove from heat,
- add butter and stir to blend,
- add baking soda.
Remember to use a wooden spoon to stir the hot syrup or you'll melt your spatula like I did ! Duh!
The baking soda will make the mixture froth and double in size, stir for about 30 seconds then...
pour the syrup out onto a prepared baking sheet, spread into a thin layer and allow to cool at room temperature for 30 minutes, break the hardened brittle into pieces, store in a airtight container
A very simple recipe...
a pretty jar with an air tight cover
Thinly slice the Habanero and place in the jar, pour honey over to cover the chilies and let them steep at room temperature. The chilies will expel their juice and oils so you must stir the mix a few times during the steeping process.
Honey is a natural preservative and will keep the chilies preserved at room temperature indefinitely.
Here's a photo of my "almost burnt peanut brittle" from my first batch...the over cooked, darker brittle is the one in back...it was still tasty but I prefer the taste of brittle that has less color. Luckily, my husband likes it either way and the first batch will not go to waste!