• In a medium saucepan on medium heat, mix sugar, Karo syrup, water and Habanero Honey together until just blended, place the candy thermometer into the saucepan and bring mixture to a rolling boil.
• Don't stir the mixture! It will take 25-30 minutes to reach the hard crack stage or 302-310 degrees F. on the candy thermometer.
• When the candy thermometer reads 250 degrees or soft ball stage
• 1. add the peanuts,
• 2. cook until the thermometer reaches 302 - 310 F degrees or hard crack stage,
• 3. remove from heat,
• 4. add butter and stir to blend,
• add baking soda.
• Remember to use a wooden spoon to stir the hot syrup or you'll melt your spatula like I did !  Duh!
• The baking soda will make the mixture froth and double in size, stir for about 30 seconds then...
• Pour the syrup out onto a prepared baking sheet, spread into a thin layer and allow to cool at room temperature for 30 minutes, break the hardened brittle into pieces,  store in an airtight container.

Directions For the Habanero Honey

• Thinly slice the Habanero and place in the jar, pour honey over to cover the chilies and let them steep at room temperature. The chilies will expel their juice and oils so you must stir the mix a few times during the steeping process. Mixture ripens over time however, can be used immediately.
• Honey is a natural preservative and will keep the chilies preserved at room temperature indefinitely.