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A touch of hot pepper sauce gives a unique zip to this crunchy confection from Janie Sanders of Vicksburg, Mississippi. "We call it blistering brittle," she says. The mixture reaches hard-crack stage in the microwave, so you don't even need a candy thermometer for this brittle.
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (1 ounce) equals 146 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 227 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peppery Peanut Brittle in Quick Cooking November/December 2003, p61
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Reviewed on Dec. 02, 2010 by Susan Schneekloth
I was really curious about this recipe. My brother loves peanut brittle and he loves hot sauce so I wanted to try it, but couldn't imagine what it would possibly taste like! It was really good. I think 3 tsp of hot sauce would give it just the right kick, to where you would know that this peanut brittle is just a little different. The heat is very subtle, but we all thought it was great. I will definitely be making this again - especially since you don't have to use a candy thermometer!
Reviewed on Apr. 06, 2009 by kathyg11
Great recipe. I made boxes of this brittle for friends last Christmas, and everyone went wild over it! Spicy foods aren't my favorite, but even I like it - it's more tangy than mouth-burning hot.
Reviewed on Dec. 16, 2007 by aguyote
This is the best recipe I have ever seen for brittle. I have made it every year since it came out the first time. My husband and I, along with our daughter and two dogs, just moved to Washington State from Texas. Big change. I tell everyone this is my Texas Brittle because Texans love their hot sauce.
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