Mexican candy like this spicy peanut brittle is a great way to indulge your sweet tooth. Make this easy recipe now for a delicious treat when the urge hits!
Lightly grease a 8" square baking dish with butter or cooking spray. Set aside.
In a small saucepan, add the sugar, piloncillo, honey, salt, chili powder and a 1/4 cup water. Stir or swirl to mix.
Set over medium-low heat, stir to mix and bring to a boil. Allow to cook until the temperature reaches 300°–320°F, about 5–6 minutes. Be careful not to burn the sugar!
Remove from the heat and quickly add the butter and peanuts, stir using a wooden spoon until combined.
Scrape the mixture into the baking dish and press the candy into an even layer using the back of spatula. Before completely hardening and candy is still pliable, flip it over onto a cutting board and slice into squares.
Let cool completely and serve, or store in an airtight container for up to 1 week at room temperature.
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Notes
Piloncillo is cane sugar, similar in taste to molasses and can be found at most Mexican/Latin markets. It comes in a 8 ounce cone shape, wrapped in plastic. For this recipe you just need 2 tablespoons. If I do not have any on hand, you can substitute using 2 tablespoons of brown sugar.