1/5 Photos of Jalapeno Nut Brittle
Sweet brittle using nuts of choice. If extra heat is desired go for a habanero and add some fresh jalapeno at the end along with the extracts. This is not spicy it just gives You That OH! What is that flavor? If wanting heat go for additional jalapenos added at the end of cooking along with the baking soda.
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Units: US | Metric
- 1 fresh jalapeno pepper, finely minced
- 1/4 cup light corn syrup
- 1 1/4 cups granulated sugar
- 1 -2 cup raw nuts, rough chopped (Whichever you enjoy cashews, peanuts, pecans, walnuts)
- 2 tablespoons unsalted butter, divided in half
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside.
- 2In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender.
- 3In 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.
- 4Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well.
- 5Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now.
- 6When 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.
- 7Break into irregular pieces.
- 8Store in an airtight container.
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Nutritional Facts for Jalapeno Nut Brittle
Serving Size: 1 (518 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2236.2
- Calories from Fat 843
- Total Fat 93.7 g
- Saturated Fat 24.0 g
- Cholesterol 61.0 mg
- Sodium 1604.9 mg
- Total Carbohydrate 351.3 g
- Dietary Fiber 12.7 g
- Sugars 279.5 g
- Protein 24.0 g