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World's Spiciest Chili Peppers
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Hot Chili Powder and Chili Pods from our range of superhot Chili Peppers
 Olive oil, to grease
 1 x 375ml btl beer
 100g (1/2 cup) caster sugar
 1 x 375g pkt unsalted peanuts
 1 teaspoon Carolina Reaper dried chilli powder
 2 teaspoons salt
Cocoa Powder
Notes; You can also use Trinidad Moruga Scorpion, Butch T, 7 Pot Jonah, Brain Strain for different flavor combo and heat

Step 1
Preheat oven to 180C. Brush a baking tray with oil to lightly grease. Line with non-stick baking paper.

 Step 2
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 Carolina Reaper chilli powder and salt.

 Step 3
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 warm. Set aside to cool completely. Break into pieces to serve.
Carolina Reaper Chili Pepper & Beer and Chilli Peanut Brittle Recipe.
Firehousechilli Natural Fiery Spice Blends
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World's Hottest Chili Pepper

Trinidad Scorpion Moruga
Trinidad Scorpion 7 Pot
Carolina Reaper
Trinidad Scorpion Brain Strain
7 Pod Jonah Chili Pepper
Trinidad Scorpion Butch T
Ghost Chili
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