Corn Chip Brittle

Preheat oven to 250 degrees F.

Lay aluminum foil down on your counter top and spray it with non-stick cooking spray. Grease the bottom and sides of a large roasting pan.

Place the corn chips and peanuts in the bottom of the roasting pan.

For Syrup: Melt the butter in a medium-sized heavy bottomed saucepan. Stir in the brown sugar and corn syrup. Continue cooking over low heat until sugar has dissolved.

Increase the heat to medium and continue cooking, stirring constantly with a wooden spoon, until mixture comes to a full, rolling boil. Turn off heat.

Working as quickly as possible, pour mixture over corn chips and peanuts. Using the wooden spoon, quickly but gently mix as well as possible to combine the syrup with the corn chips and nuts.

Using the wooden spoon, remove the brittle mixture from the roasting pan to the buttered dish. Spread it as evenly as possible in the dish.

Bake the mixture in the oven on the center rack for 45 minutes, stirring well every 15 minutes.

Remove from oven. Spread corn chip mixture onto the greased aluminum foil. Set aside until cool.

Break into irregular pieces. Transfer to airtight container. Store in refrigerator or freezer.