Adapted from Tom Colicchio's Craft of Cooking.
Vegetable oil, for greasing
1⁄2 cup water
1⁄3 cup light corn syrup
2 cups granulated sugar
1⁄2 cup unsalted butter, softened
1⁄2 tsp baking soda
1⁄2 tspground chipotle pepper
1 300-g jar salted, dry-roasted peanuts (2 cups)
Step 1. Brush heavy-duty baking sheet with oil. (If sheet is nonstick, skip this step.) Oil back of large metal spoon.
Step 2. In 4-L saucepan, combine water, corn syrup, sugar and butter. Place over medium-high heat. When mixture starts to boil, attach candy thermometer to pan without it touching bottom of pan. Cook until it reaches 300°F, 10 to 12 minutes. Remove pan from heat.
Step 3. With heatproof spatula, carefully stir in baking soda (it will boil up). Stir in chipotle and nuts. Pour onto prepared pan. With back of prepared spoon, spread out into even layer. Cool completely. Break into 2" to 3" pieces (to avoid fingerprints, wear latex gloves, not rubber).
Makes 24 pieces.
Watch Lynda Reeves and Eric Vellend make this recipe on HHTV.