Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
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.
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!
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.