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Stir together the sugar, corn syrup, lemon juice and salt with 1/4 cup water in a small pot. Bring to a boil and boil without stirring until it reaches 300 degrees F. Add the peanuts and stir to combine, then turn off the heat and stir in the Sriracha, baking soda and the 2 tablespoons butter. Pour out onto the greased surface and let cool completely. Peel away from the surface and chop into chunks roughly the size of chocolate chips.
For the cake doughnuts: Sift together the flour, baking powder, nutmeg, salt and baking soda in a large bowl and set aside.
Combine the eggs, egg yolks, sugar, buttermilk, melted butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is smooth. Add the flour mixture and mix until just combined.
Roll out the dough between 2 sheets of parchment paper to a 1/2-inch thickness and refrigerate the dough, covered, 30 minutes.
In a large Dutch oven, bring several inches oil to 350 degrees F. Cut the dough into doughnuts. Fry several doughnuts at once, until golden, 90 seconds, then flip and cook another 90 seconds. Transfer to a rack to cool. Repeat with remaining dough.
For the peanut butter glaze: Combine the peanut butter with 1 cup boiling water in a bowl and beat at medium speed with an electric mixer until smooth. Add the confectioners' sugar, corn syrup, Sriracha, vanilla and salt and beat until smooth. Taste and add more Sriracha as desired.
For finishing the doughnuts: Dip warm doughnuts into the peanut butter glaze and immediately sprinkle with the chopped Sriracha brittle, pretzels, peanut butter chips and rice crisps. Drizzle some melted chocolate over the tops.