Carolina Reaper Chili Pepper & Beer and chilli peanut brittle
Olive oil, to grease
1 x 375ml btl beer
100g (1/2 cup) caster sugar
1 x 375g pkt unsalted peanuts
1 teaspoon Carolina Reaper dried chilli powder
2 teaspoons salt
Cocoa Powder
Method
Notes; You can also use Trinidad Moruga Scorpion, Butch T, 7 Pot Jonah, Brain Strain for different flavor combo and heat
Step 1
Preheat oven to 180°C. Brush a baking tray with oil to lightly grease. Line with non-stick baking paper.
Step 2
Place the beer and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Add the peanuts and simmer, stirring occasionally, for 15 minutes or until the liquid is absorbed. Remove from heat and stir in the Carolina Reaper chilli powder and salt.
Step 3
Spread the peanut mixture over the prepared tray. Bake in oven, stirring every 5 minutes, for 15 minutes or until crisp. Sprinkle Chocolate Cocoa Powder over warm. Set aside to cool completely. Break into pieces to serve.
Notes; You can also use Trinidad Moruga Scorpion, Butch T, 7 Pot Jonah, Brain Strain for different flavor combo and heat
Step 1
Preheat oven to 180°C. Brush a baking tray with oil to lightly grease. Line with non-stick baking paper.
Step 2
Place the beer and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Add the peanuts and simmer, stirring occasionally, for 15 minutes or until the liquid is absorbed. Remove from heat and stir in the Carolina Reaper chilli powder and salt.
Step 3
Spread the peanut mixture over the prepared tray. Bake in oven, stirring every 5 minutes, for 15 minutes or until crisp. Sprinkle Chocolate Cocoa Powder over warm. Set aside to cool completely. Break into pieces to serve.
Buy your Carolina Reaper Chili Pepper at www.firehousechilli.com . Home of the World's Hottest Chili Pepper's
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