Jalapeño Peanut Brittle

If you’re a heat aficionado, take peanut brittle to the next level by using jalapeño peppers.

Tips for making delicious peanut brittle

1. Prepare Your Workspace: Have all ingredients measured and ready before you start, as the process moves quickly once the sugar melts.
2. Use a Heavy-Bottomed Pan: This ensures even heat distribution and prevents hot spots that can cause burning.
3. Use a Candy Thermometer: Monitor the temperature closely; peanut brittle typically cooks to about 300 degrees F (hard crack stage).
4. Stir Carefully: When melting sugar, stir gently to prevent crystallization. Once the mixture begins to boil, avoid unnecessary stirring.
5. Incorporate Baking Soda at the Right Time: Add baking soda when the mixture reaches the correct temperature to create the characteristic airy texture.
6. Work Quickly to Pour and Spread: Once the mixture is ready, pour it onto a prepared baking sheet and spread it evenly before it cools.
7. Use Parchment or Silicone Baking Mats: These make it easier to remove the brittle once cooled and prevent sticking.
8. Cool Completely Before Breaking: Let the brittle cool at room temperature until hard, then break into pieces.
9. Store Properly: Keep in an airtight container at room temperature to maintain freshness.

Jalapeño Peanut Brittle

Print Recipe

If you’re a heat aficionado, take peanut brittle to the next level by using jalapeño peppers.

• Author: Linda Jolly-Kilbride
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 1/2 pound
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

1/4 cup + 2 tablespoons fresh jalapeño peppers, cleaned, finely chopped (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring (optional – I don’t use it)
1/2 teaspoon baking soda

Instructions

1. Generously butter a 15 x 10 x 1 inch jellyroll pan. Set aside.
2. In a skillet melt 1 tablespoon of the butter; add jalapeños and peanuts, and cook over low heat until peppers are soft.
3. In a saucepan, combine sugar and syrup and bring to a boil over medium heat.
4. Add jalapeños and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.
5. Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring (if using) until well mixed.
6. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer.
7. Let cool on jellyroll pan until the brittle is cool enough to handle.
8. Break into irregular pieces.
9. Store in an airtight container.

Notes

Photo credit: lccavender / CC BY