Jalapeno Pecan Brittle Recipes

PECAN BRITTLE (MICROWAVE)

Steps:

• Combine sugar and corn syrup in a microwave-safe bowl. Heat in a microwave at 70%, or 700W, power for 4 minutes. Remove and stir. Microwave again at 70% power for 4 minutes. Add pecans, butter, and vanilla extract.
• Microwave at 100%, or 1000W, power for 3 minutes. Add baking soda and stir until frothy.
• Pour out onto a parchment paper-lined cookie sheet and let cool for 15 minutes.

PECAN BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
• Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
• Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
• Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

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.

PECAN BRITTLE

Steps:

• In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).
• Add pecans and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.
• Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
• This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.
• Paula's Gift Packaging Tip: I love to junk for little pots and pans. I found this copper one at a store here in Savannah for FIVE dollars! I thought it would be the perfect way to gift my Pecan Brittle. I lined the saucepan with natural parchment paper piled it high with pecan brittle and tied a satin ribbon on the handle. Don't forget to add the recipe!

SPICY PECAN BRITTLE

Steps:

• Line a large baking sheet with parchment paper or lightly grease. Place in the oven at 250° F for 10 minutes.In a bowl, whisk together the salt, cinnamon, smoked paprika, ground cumin, cayenne, and baking soda. Keep the bowl close by as you will need this mixture later in the candy-making process.In a saucepot on medium heat, stir together the sugar, corn syrup, and water until well combined and let it come to a boil. Attach the candy thermometer, and while occasionally stirring, cook the sugars until it reaches 300°F, or the hard crack stage, about 10-15 minutes. When the temperature reaches 275°F, remove the baking sheet from the oven if you haven't already, and be sure that it's close by as you'll need to act quickly when the candy is done.(While I highly recommend using a thermometer, if you don't have one, to test if the candy has reached the hard crack phase is to spoon a little into a glass of water. If the candy turns into threads and is hard and brittle when removed, it is at the hard-crack phase.)As soon as the sugar reaches 300°F, remove from the heat and stir in the butter, the pecans, and the vanilla. Keep stirring. When the butter has melted, stir in the spices and baking soda. Continue stirring, and the candy should turn a lighter color and get a little puffy, after about 5 to 10 seconds. This means the candy is ready to be turned out to cool.Working quickly, spoon the candy onto the prepared baking sheet, and spread it thin. Sprinkle over the candy the flaked sea salt, and allow to cool, about 1 hour. Once cool, break into pieces.

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.

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.