I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. Does anyone know why this is happening and how I can make the chocolate stay smooth until I put them in the fridge?  This is my recipe:       1/2 c. sugar   1/4 c. milk   1 heaping tbsp. cocoa   1 heaping tbsp. butter   1/2 c. roasted peanuts        Mix sugar, cocoa, and milk. Boil 6 minutes, counting from time the bubbling begins. Add butter, nuts and vanilla. Take from the heat and stir just enough to mix in the nuts. Drop by spoonfuls on waxed paper.`  
You have a couple of options, one is to wear a respirator or a bandanna that is soaked with water over your mouth. There really isn't any way around these fumes being created when you put peppers on a hot pan unless you cook them at a very low temperature.  The reason is that the capsaicin molecules become airborne when heated.  Whenever I cook with peppers I incorporate them in with the dish after I have done any sort of frying.  