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I get sooo many complements when I make this. I found at "Trader Joes" they have a bag of a combo of pumkin seeds, pinenuts and slivered almonds that I used to make it a little exotic. And so easy! I plan to make alot of this for Christmas gifts.

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Chef Spearjack November 23, 2007

Great stuff! I used roasted unsalted peanuts and didn't fry with jalapenos but tossed with later before putting in brittle. I cooked until hard crack stage. I would probably add more jalapeno next time as the heat didn't come through as much as I would like. Thanks, Rita!

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SweetsLady December 07, 2007

I really love this recipe. I doubled the amounts for the toffee because I used 2 cups of nuts, and I think if I hadn't, I wouldn't have had enough to properly coat the nuts. Otherwise, top notch recipe! I love the kick the jalapeno brings to the brittle.

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topazlacee December 28, 2013

This just didn't work out for me. I think it needs to go to hard crack stage, as soft crack makes it chewy. Couldn't taste the jalapeno at all, and I used a 1/2 instead of just a 1/4. Also seems like it needed more corn syrup or something. This batch size didn't come close to covering a 15x10 pan. May be good with some experimentation, I guess!

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NC Jen December 07, 2007
Jalapeno Nut Brittle