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    You are in: Home / Recipes / Jalapeno Nut Brittle Recipe
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    Jalapeno Nut Brittle

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 23, 2007

      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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    • on December 07, 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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    • on December 28, 2013

      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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    • on December 07, 2007

      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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    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
    37%
    Total Fat 93.7 g
    144%
    Saturated Fat 24.0 g
    120%
    Cholesterol 61.0 mg
    20%
    Sodium 1604.9 mg
    66%
    Total Carbohydrate 351.3 g
    117%
    Dietary Fiber 12.7 g
    50%
    Sugars 279.5 g
    1118%
    Protein 24.0 g
    48%

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