By Rita~ on September 18, 2007
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (518 g)
Servings Per Recipe: 1
"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."
"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!"