Combine sugar, syrup, water, salt and glycerin in a heavy saucepan. Place on low heat and stir until sugar dissolves. Then cook without stirring to the hard ball stage (260).

Remove from heat and add butter and minced Habanero chile. Stir until butter is melted, then pour into 2 buttered shallow pans (about 13 x 9).

When cool enough to handle, gather into a ball and pull until rather firm. Stretch out into a long rope and cut in 1 or 2" pieces. Wrap each piece in waxed paper when hard; twist paper at both ends. This will keep the candy from becoming sticky.

Makes about 2 1/2 pounds.

confirmed Chile-Heads who are looking for a real kick.

Warning: Not For Children

From the CyberKitchen of Syd Bigger.