Peanut Brittle with Beer and Reaper


For a fiery snack experience try out this hot beer peanut brittle.  Be careful!


  • Olive oil, to grease
  •  1 x 375ml bottle beer – of your choice
  •  100g  caster sugar
  •  1 x 375g pkt unsalted peanuts
  •  1 teaspoon Fever Chilli Paste
  • 2 teaspoons salt
  • Cocoa Powder


  • Preheat oven to 180°C.
  • Brush a baking tray with oil to lightly grease and then line with non-stick baking paper.
  • Place the beer and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Add the peanuts and simmer, stirring occasionally, for 15 minutes or until the liquid is absorbed.
  • Remove from heat and stir in the Fever Chilli Paste and salt.
  • Spread the peanut mixture over the prepared tray. Bake in oven, stirring every 5 minutes, for 15 minutes or until crisp.
  • Sprinkle Chocolate Cocoa Powder over while its still warm and set aside to cool completely.
  • Break into pieces to serve.


Adapted Recipe from Fire House Chilli