Chile-Cinnamon Brittle with Mixed Nuts

Ingredients

• 1 teaspoon ancho chile powder 
• 1.3 sticks butter diced
• 0.3 cup plus 
• 0.1 teaspoon ground cinnamon 
• 1 cup hazelnuts toasted chopped
• 0.3 cup honey 
• 1 cup peanuts 
• 1.5 teaspoons sea salt 
• 1 cup sugar 
• 2  vanilla beans 
• 1 cup almonds whole peeled

Equipment

• baking sheet
• oven
• pot

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter.
3. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon.
4. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.