Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   butter
   1      box           powdered sugar
                        up to 3 tablespoons evaporated milk
   3      tablespoons   unsweetened cocoa
   4      tablespoons   powdered habaneras
     1/2  cup           chopped pecans or walnuts
                        extra powdered chile

Preparation:

In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly. If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts. Drop the candies onto a non-stick baking pan, making small mounds. Leave the second half of the mixture open to dry further. The second half of the dough can be rolled into balls 3/4 inch in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.