Cayenne Toffee-Style Peanut Brittle
on Dec 16, 2013, Updated Aug 07, 2020
This post may contain affiliate links. Please read our disclosure policy.
If you have ever asked, “How do you make peanut brittle?” then this a recipe that you’re going to want to read and then make.
What is it?
Last week I walked into our office at work and found the usual array of papers scattered about. Some notes about vacation requests, a memo from the pharmacy, and some literature from a vendor that had dropped by the day before. Visually, that was all like white-noise to me, what really caught my attention was scattered atop a serving platter. Once again, my friend and colleague Lane had been up to something delicious – this time with help of his mom who was visiting from Wyoming.
Just ike the workplace of many, mine is a challenging one to be around, with the vast amount and variety of good eats that always seems to make its way through the doors. At no time is this more evident than around the holidays. One of the major contributing factors to the ever-present food at my work locale is the number of excellent cooks and bakers with whom I work. Throw in a visiting family member or two and the phenomenon seems to become even more expansive.
When Lane mentioned that he was making a treat for us and his mom Nancy was helping him put it together, I had a feeling that it would be something pretty special. Lane’s folks visit several times a year and over the past 12 months or so we have become both well acquainted and quite fond of them.
Both Dale and Nancy, Lane’s folks, have both laid their claim to fame with signature dishes and we have been privileged to have been served Nancy’s Chicken Parisienne and Dale’s Chile Relleno. I hope to get both of them to do a guest post, here on Platter Talk, at some point in the near future – which of course will afford me yet another opportunity to enjoy their culinary prowess.
This Cayenne Toffee that Lane and his mom put together is a peanut brittle of gourmet caliber. The cayenne lends an element of zip that when paired with the sweet base and crunchy array of mix nuts, leaves you with just one direction in which to go after your first piece – back for another. And another, and then just one more. I’m not going to deny it, this stuff is dangerously delicious and in my opinion carries a high potential for addiction. What more could you ask for from a homemade treat that is tailor-made for the holiday season?
Cayenne Toffee-Style Peanut Brittle
Ingredients
- 1 1/2 sticks butter, 3/4 cup
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon Karo syrup
- 1/2 teaspoon cayenne pepper
- 2 cups mixed nuts
Instructions
- In heavy sauce pan, melt butter over medium heat.
- Add sugars, syrup, and cayenne pepper and mix together until sugars are dissolved.
- Gently fold in nuts.
- Increase heat and bring mixture to boil and turns a golden brown in color.
- Place mixture on cookie sheet and allow to cool and harden.
- Break into pieces, using your hands.
Notes
For softer toffee, use a little more butter
For more zip, add an additional 1/2 teaspoon of cayenne pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These truly are so addictive. I know for sure I wont be able to keep my hands off it. I love the cayenne in it. One of the best things in chili chocolate and I think the next thing would be these cayenne peanut brittle.
Now there’s a great concept – combine the spicy cayenne with the sweetness of toffee. I think I would like Nancy. Does she want to adopt me? LOL
I cannot have peanut brittle in my house, because I have no self-control!! I would seriously eat all of this within a day. I love the idea of adding cayenne pepper, for a kick of heat
Oh man, I don’t even remember the last time I had peanut brittle. This looks so good…and I love the addition of a little heat to the recipe too. What a great “food gift” for the holiday season.
Every time I see peanut brittle I think of my sweet mother-in-law. She would make 100 pounds of peanut brittle every holiday season. Yes — 100 pounds. Lots and lots of sweets and she’d give it all away. I’ve never tried to make it but you are certainly inspiring me. I love the addition of the cayenne heat.
wow I could totally see me becoming addicted this to brittle with spice in it! I love this idea and will be trying it!
I grew up eating peanut brittle!! I have never made it myself, but I would love to try sometime!!
Just made your brittle with a southern twist and it’s cooling as we speak. Used roasted pecans because we actually had a freezer full and my mouth is already watering. Thanks for posting this recipe.
Enjoy the brittle and thanks so much for your feedback and reading Platter Talk!
Love the sound of this peanut brittle with the cayenne pepper. Great idea 🙂
Fun, festive, and delicious; I hope you try this one!
No seriously — I want it all! I’m a huge peanut brittle fan — but with toffee and cayenne – Lordy! I am definitely making this one!
Thanks, Lisa. I think you will love!