Peanut brittle with a spicy flavor

Ingredients:

• 1 cup whole blanched almonds
• 1 cup chopped toasted hazelnuts
• 1 cup large peanuts
• 2 vanilla pods
• 1 cup of sugar
• 1/4 cup of quality honey
• 1/4 cup corn syrup
• 1.5 tsp sea salt
• 140 g butter, diced
• 1 teaspoon ground ancho pepper
• 1/8 tsp ground cinnamon, a couple of pinches

Preparation:

1. Preheat the oven to 175°C. Place the almonds, hazelnuts, and peanuts on a small baking sheet and toast until fragrant. Let cool. Line the baking sheet with parchment paper and tear off another equal-sized piece. Set aside.
2. Halve the vanilla beans and scrape out the seeds. Add the seeds and pods to the saucepan along with the toasted nuts, sugar, honey, corn syrup, salt, and butter.
3. Place the pan over high heat and stir until caramelized. Then add ground ancho pepper and cinnamon. Remove the vanilla beans with a fork and transfer the mixture to a lined baking sheet. Cover with another sheet of parchment paper and roll out into an even layer about 1 cm thick. Let the brisket cool and break into pieces.