Recipe by Sandy in Oklahoma
As odd as it may sound, the taste of jalapeno works very well with the sweet taste. We gave this as gifts for the holiday and it was very well received. I've been asked to make it again by several people.
Top Review by Meccatx
I have to go with four stars on this recipe because I altered it. The jalapeno-flavored water didn't make it hot enough for me so I added a seeded, finely minced jalapeno in the same step as the sugar, corn syrup and water. I found that the heat intensified the longer I stored the brittle in a cookie tin. It had a very satisfying heat after a week and the bits of pepper provided the flavor of fresh jalapeno flesh. I think I will chop the peanuts for the next batch instead of leaving them whole, which will allow a finer bite and texture. I'm sorry, Sandy, I seem to be picky. :) However the silicone mat hint worked wonderfully and the recipe was so very easy that no one should be afraid of candy-making after trying this one.
- 1 -2 jalapeno, chopped
- 1⁄3 cup water
- 2 cups sugar
- 1 cup light corn syrup
- 3 cups peanuts
- 1 teaspoon salt
- 2 teaspoons butter
- 2 teaspoons baking soda
Directions See How It's Made
- In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
- In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
- Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
- NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.