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Cooking School

 Weekend classes-

May 16-18, 2014

July 18-20, 2014

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 April 27-May 2, 2014

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, News

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 Special Culinary Cruise with Jane Butel, November 8 to 15, 2014 to West Coast of Mexico with Classes, Tours and Wine Tasting. First 8 to sign up will be seated at Jane Butel's VIP table.

MUST REGISTER BEFORE MAY 31, 2014! 

 

 

Blog Updates

Recent video recipe:
POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

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Green and Red Chile Hot Peanut Brittle

This is the real old-fashioned peanut brittle, that used to be sold in bulk at the country general store. The chile really peps up the brittle and is delightful. Without the chile, it used to be called shoe box peanut brittle, because the recipe just about filled a small-size shoe box for mailing.

Yield: Approximately 1 ½ pounds

2 cups salted Spanish peanuts
1 ½ cups granulated sugar
1 ½ cups light corn syrup
¼ cup butter

Combine the following:

1 teaspoon baking soda
½ teaspoon vanilla
2 teaspoons cold water
2 teaspoons ground red or green pure chile powder

1. Place peanuts in shallow pan. Bake at 275F until heated through. Do not roast.

2. Lightly grease sides of saucepan.

3. Add sugar, corn syrup, and ¼ cup water. Cook over low-heat, stirring constantly with the wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the sides of the pan

4. Remove from heat and, with a damp paper towel or small sponge, wipe any grains from the sides of the pan above the liquid level.

5. Start the syrup boiling and clip the thermometer onto the side of the pan.

6. Cook over low heat, without stirring, until thermometer registers 275 F (syrup forms a soft crack in cold water.)

7. Remove thermometer; lower heat.

8. Add butter and peanuts; cook, stirring constantly, for 5 minutes.

9. Clip candy thermometer back on the side of the pan; cook, stirring constantly to 300 F or (syrup forms hard crack in cold water)

10. Remove from heat; stir in the soda, vanilla, and cold water mixture and continue to stir for 30 seconds. Candy will foam.

11. Pour onto well-oiled baking sheet. Cool until surface is barely warm to the fingers. Then with a spatula turn the mass over and with your hands pull and stretch as thin as possible.

12. Break into irregular eating size pieces and cool. Store in airtight container in layers separated y sheets of waxed paper.

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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