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Belligerent Butter Scotch

Monday, 26 May 2008


This candy recipe makes good use of the syrup created as a byproduct when making candied chiles. Depending on the chiles used, the syrup can get pretty hot. Typically it has a consistency somewhere between corn syrup and molasses and looks clear, lightly tinted.


At a glance
Cooking Method
Heat Level
10 ounces

  • 1/2 cup chile syrup

  • 1/2 cup butter (125 grams)

  • 2 oz. (60 grams) pecans, walnuts or almonds, chopped

  • Methods/steps

    Butter a baking sheet or a piece of parchment paper. Cover an area as large as a letter size page with the chopped nuts and set aside.

    In a microwaveable cup, cautiously warm butter so it just melts to a liquid stage.

    Put syrup in a one quart saucepan. Place over high heat and stir with a wooden spoon until it comes to a boil. Continue stirring until the syrup begins to thicken and turns a little darker. Insert a candy thermometer if available.

    Slowly pour the butter into the saucepan, keep stirring. 

    Attention: This stuff is getting very hot, and if working on a ceramic stovetop, be sure not to splash any of the sugar.

    Keep at a bubbly boil and keep on stirring—ignore phone calls and the door bell, this stuff burns easily!

    Remove from heat when the candy thermometer indicates what candymakers call soft-crack stage, about 270°F, or if the mixture changes its color to light brown, whatever comes first (any longer, and the mix will burn).

    Pour over the chopped nuts and let cool for a couple of hours (optionally, spread chopped nuts also on top, after about 15 minutes).
    Crack into 1/2" pieces, store in airtight container and enjoy!

    At lower temperatures, the candies would stay chewy. But as I don't want to pull my crowns, I prefer mine crunchy...Of course there are plenty of toffee and caramel recipes around - just experiment, using your spicy chile syrup instead of corn syrup and sugar.


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