In New Mexico – which is part of the United States, – we LOVE chilies. We don’t just like them. We don’t tolerate them. We dream about them. Literally, dream about them. I wouldn’t be surprised if someone is not lobbying to make chilies (red or green) the state bird somehow – move over roadrunner the chilies are taking over. We have a completely rational love affair with these delectable garden gems.
Because we love chilies so very much, we are always looking for ways to incorporate them into our food. Great debates have started over red vs green chili. For the indecisive, make it Christmas (a combination of red and green chili).
Well, in this quest to add some spice to our lives, we have teamed up with some great people who have added chilies and jalapeños to brittle. Debuting this weekend at the Ruffles and Rust Expo in Amarillo at the Civic Center, you will have the opportunity to purchase FIVE different varieties of brittle. We will have Green Chili Cashew, Red Chili Cashew, Jalapeño Cashew, Original Cashew, and Trittle (a salted caramel brittle with a combination of walnuts, almonds, and pecans.)