1/2 tsp kosher salt
1/4 to 1/2 tsp cayenne or chipotle pepper, ground
1/4 tsp hot red pepper flakes
1/2 tsp cinnamon, ground
Vegetable oil, for coating pan and spatula
3 cups sugar
1 1/2 cups water
1/4 tsp Sriracha hot chili sauce (optional)
8 ounces roasted peanuts
1 tbsp butter
Mix seasonings together and set aside. Grease a baking sheet or glass baking dish, or line either with a baking mat or parchment paper, and set aside.
Lightly coat a heavy saucepan with vegetable oil. Bring sugar, water and optional hot sauce to a boil over medium-high heat, stirring continuously. When it begins to boil, stop stirring and let the mixture cook until the sugars are browning (about 250 degrees on a candy thermometer). Stir in the peanuts, seasonings and butter. Continue stirring (it will be difficult) for a couple more minutes, or until the mixture reaches about 290 degrees.
Working quickly, pour the mixture onto the lined baking sheet. Using an oiled or buttered spatula, spread the mixture evenly across the pan. Let brittle cool before breaking it into pieces. Yield: About 1/2 pound.
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