Chili Lime Brittle

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week we were visiting with friends when a bag of Chili Lime Tequila Tortilla Brittle got whipped out.  Yeah.  Right?  It was addicting.  Just the right combination of salty, sweet, and spicey!

It was really tasty, but I try not to pay money for sweets (this is not a hard and fast rule, but it helps me stay away from time to time).  We decided this might just work by swapping lime chips for saltines and using my brittle recipe for the best dessert ever.

I had a relatively light Sunday, so I thought I’d give it try! Result?  Delicious!  This version needed a little more lime/salt punch, so I’m thinking I’ll try again and add a little lime salt (I haven’t tried this yet….so no promises).  I might also try different chips.  I used Tostitos lime chips, but perhaps a stronger chili-lime chip may help.  But overall, not a bad dessert! Or afternoon snack…..

So here’s what I used, ingredients:

1 stick of butter
1/4 c granulated sugar
1/4 c brown sugar, lightly packed
~1.5 c lightly smashed lime chips (I used tostitos lime chips, but might try a limey-er or chili-lime chip next time)
~1/8 c chopped and toasted almonds (optional)

1.  I actually used my FAVORITE brittle recipe, but cut it in half – just in case it was nasty.  I typically use a full jelly roll pan for my usual recipe, but since I cut it in half, I used foil to make a mini pan inside my bigger pan.  Can you see what I did?  If you have a pan that’s half the size of a full jelly roll pan, obviously use that.

2. Prep the brittle – melt the butter and sugars in a pan until they get frothy.  Then pour over the chips.

3.  Bake at 385 for 8 min (my oven cooks hot, so I always turn it down a touch, just keep an eye on it and make sure it doesn’t burn).  It should get a little golden and bubbly.  Remove it from the oven and sprinkle the almonds over the top immediately (otherwise they won’t stick).  Enjoy!

Has anyone ever tried making something like this?  Any tips?