We do transcreation.
We dream transcreation.
We eat transcreation.

Transcreation is a process that helps adapt a message’s “heart” into another language to have a meaningful connection with a new target audience. And we also know that the way to a person’s heart is through the stomach, so our very own Director of Resourcing and Baking Ninja, Sarah Griffin, decided to use her magic in the creative kitchen to bring us a unique twist on a Southern favorite. And don’t worry, Sarah made sure that us mortals with simple kitchen skills would be able to prepare this treat that will make your taste buds learn more than a few Spanish ‘wow’ words.

Green Chile Peanut Brittle

Ingredients:

• 2 1/2 cups dry-roasted salted peanuts (12 ounces)
• 1 cup sugar
• 1 cup light corn syrup
• 2 tablespoons green chile powder
• 1 tablespoon baking soda
• 1 tablespoon unsalted butter

Directions:

Spray a large baking pan with Pam; set aside.

Combine peanuts, sugar, corn syrup and green chile powder in medium saucepan. Set over medium-high heat, and bring to a boil, stirring constantly.

Insert a candy thermometer. Continue boiling, until temperature registers 280 degrees. Brittle will be a dark golden color.

When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat, and stir in the butter and baking soda; the mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan and spread out.

Allow the brittle to cool completely, about 45 minutes, then break into bite-size pieces. Store in an airtight bag for up to two weeks or freeze for up to 3 months.

¡Buen provecho!

If you can’t find green chile powder, order it here:
www.loschileros.com or www.amazon.com

Recipe by Sarah Griffin, Video by Will Seyffert