Line a large rimmed cookie sheet with parchment paper. Set aside.

Attach a candy thermometer to a 3 quart heavy bottomed pot (I used 2 quart, and it was touch and go for spilling but ultimately ok).

Whisk together the chipotle powder, baking soda and salt. Place beside cooktop.

Place the butter and vanilla in a small bowl and place beside the cooktop.

Add the sugar, beer and light corn syrup to the pot. Bring to a boil over medium heat. Keep an eye on the thermometer; candy temperature rises in a kind of manic depressive way, it will take forever to move up 10 degrees and then suddenly rush up the next 30. When the temperature reaches 250 F, add the cashews.

After adding the cashews, stir nearly constantly to prevent the nuts from burning. When the temperature reaches 300 F, take the pot off the heat and quickly mix in the butter, vanilla and baking soda mixture.

Pour the brittle onto the prepared cookie sheet. If you want to make the brittle a little thinner you can tilt the sheet, but it will not spread a lot and you do not want to use anything to spread it as that will deflate all those wonderful bubbles.

When the brittle has set and completely cooled, break it into irregular pieces and store in your candy tin.