Line a large baking sheet with parchment paper; coat paper with cooking spray. Combine sugar, corn syrup, and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy termometer registers 275, stirring frequently. Add peanuts; cook 3 minutes or until candy thermometer registers 295, stirring constantly. Remove from heat; stir in baking soda and chile powder. (the baking soda with cause the mixture to bubble and become opaque). Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container.
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 56 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 1.1mg||0 %|
|Sodium 3430.4mg||118 %|
|Potassium 76.9mg||2 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13.7g|
|Protein 2.8g||4 %|
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Calories per serving: 117
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