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2 cups granulated sugar
1 cup dark brown sugar, packed
1/2 cup light corn syrup
1/2 cup water
1/4 cup chile (half habanero and
half dried ground chipotles)
1/8 teaspoon salt
1/4 cup soft butter or margarine
1/8 teaspoon baking soda
1 1/2 cups whole pi�ones, peanuts, cashews or coarsely
chopped pecans, walnuts or brazil nuts
Boil together the sugars, corn syrup, water, chile and salt until the mixture
reaches hard crack stage (300 degrees F on a candy thermometer).
Stir the mixture only until the sugar is dissolved so it doesn't scorch.
Add the butter and baking soda, stirring until the mixture foams up. Add nuts
and quickly stir them in. Pour the mixture onto a greased heat-proof flat pan.
Spread the mixture until it is very thin. Loosen from the sheet before it cools
and hardens. Break into crude pieces.
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