Jalapeno Peanut Brittle

Jalapeno Peanut Brittle

Community Classics .
Edited on Mar 02, 2006

Yes! Jalapeno Peanut Brittle! And it's delicious...not too spicy. Yields 1/2 to 1 lb.


1/4 Cup PLUS 2 Tbspns. fresh jalapeno peppers, cleaned & finely chopped {make sure no seeds and no white parts}.
1/4 Cup light corn syrup
1-1/4 Cups granulated sugar
1/2 Cup raw peanuts
2 Tbspns. butter, divided
1/4 tspn. Vanilla extract
1/4 tspn. Almond extract
3 drops green food coloring
1/2 tspn. baking soda


Generously butter a 15x10 jellyroll pan. Set aside.

In a skillet, melt 1 Tbspn. butter; add jalapenos & peanuts. Cook over LOW heat until peppers are soft.

In a saucepan, combine sugar & syrup, bring to boil over Med. heat. Add jalapenos & peanuts. Stir well, cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.

Blend in remaining 1 Tbspn. butter, vanilla & Almond extracts, & food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture & stir well. When foamy, pour immediately onto the prepared Jellyroll pan. Spread out into a thin layer. Let cool on pan until hard (brittle) and cool enough to handle. Break into irregular pieces. Store in an airtight container.

Not a NESTLÉ®-tested recipe.

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