Jalapeno Nut Brittle
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 pound
ingredients
- 1 fresh jalapeno pepper, finely minced
- 59.14 ml light corn syrup
- 295.73 ml granulated sugar
- 236.59-473.18 ml raw nuts, rough chopped (Whichever you enjoy cashews, peanuts, pecans, walnuts)
- 29.58 ml unsalted butter, divided in half
- 1.23 ml vanilla extract
- 1.23 ml almond extract
- 2.46 ml baking soda
directions
- 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.
Reviews
-
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!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey