Jalapeno Peanut Brittle Recipes

MOM'S BEST PEANUT BRITTLE

Steps:

• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

THE BEST PEANUT BRITTLE

Steps:

• Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
• Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
• Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
• Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

JALAPENO PEANUT BRITTLE

Steps:

• Grease a sheet pan, and a spatula. And set aside.
• Over medium heat in a sauce pan add butter and chopped jalapeno.
• Saute until jalapeno becomes soft and tender.
• Then stir in sugar, corn syrup, and water. And bring to rolling boil.
• Then reduce the heat to medium-low. And cook till it reaches 300 degree Farenheit in candy thermameter or 'hard crack' stage(the stage when the sugar droplets turn to hard balls when dropped into a bowl of water).
• Add peanuts, baking soda.
• Whisk fast until peanuts combined with the syrup and quickly pour over the greased pan.
• Spread the mixture over 1/2 inch thickness using the spatula.
• Allow it to cool down for 20 minutes. And break into small pieces.
• Enjoy them as snack or with other desserts.

MICROWAVE PEANUT BRITTLE

Steps:

• Grease your cookie sheet with butter.
• In a 2 quart glass bowl, combine sugar and corn syrup. Microwave for 4 minutes on high.
• Stir in peanuts and microwave on high for another 3 ½ minutes. Stir in butter and vanilla. Microwave for 1 minute and 30 seconds.
• Stir in baking soda until the batter becomes light and foamy. Pour batter onto the cookie sheet. Spread so that it's even and thin.
• Cool completely and break into pieces.
• Enjoy!

JALAPENO PEANUT BRITTLE

Steps:

• In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
• In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
• Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
• NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.

JALAPENO NUT BRITTLE

Steps:

• Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside.
• In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender.
• In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and nuts. Stir well, and cook until mixture reaches the soft crack stage 290 degrees on a candy thermometer.
• Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well.
• Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now.
• When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle.
• Break into irregular pieces.
• Store in an airtight container.