The first time I bit into a piece of jalapeño peanut brittle, it was like a whirlwind of flavors igniting my taste buds. The sweetness of the sugar wrapped around the crunch of peanuts, all while a warm, surprising heat from the jalapeños danced on my palate. Each bite was a celebration of unexpected harmony, a perfect blend of spicy and sweet that lingered in the heart long after the treat had vanished.
Why make this recipe?
If you’ve ever craved something that takes tradition and gives it a bold twist, this jalapeño peanut brittle is just the ticket. Not only does it offer a delightful crunch that makes it the perfect snack or gift, but it also seamlessly combines sweetness with a kick that will excite your taste buds. Plus, making candy at home is not just about treating yourself; it’s about creating something extraordinary that can be shared with friends and family. The moment they find out it’s your special recipe, they’re bound to be wowed!
How to make Jalapeño Peanut Brittle
Ingredients:
- 2 to 3 jalapeño peppers, deseeded and finely diced (wear gloves if sensitive to heat)
- 2 cups granulated white sugar
- 1/2 cup water
- 1 cup light corn syrup
- 2 cups salted peanuts
- 2 tablespoons unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Directions:
- Start by lining a 9×13 inch baking dish with parchment paper, ready to catch this sweet creation.
- Finely dice the jalapeños, making sure to remove all seeds and stems; those zesty little pieces will pack the heat, so gloves are a wise choice if you’re sensitive.
- In a medium saucepan, combine the sugar, water, and corn syrup, stirring gently until well mixed.
- Set the mixture over medium heat and attach a candy thermometer to the pan, ensuring it doesn’t touch the bottom—a must for precision!
- Bring the mixture to a gentle boil, stirring occasionally until it reaches a temperature of 250 degrees F (121 degrees C). Watch as it bubbles and thickens into a sugary syrup.
- Once it reaches that magic number, stir in your peanuts and jalapeños, and keep stirring constantly as the mixture darkens and thickens—this is where the magic happens!
- Continue cooking until it reaches 300 degrees F (149 degrees C); a little patience transforms it into the perfect brittle.
- Remove from heat and immediately stir in the butter, baking soda, and vanilla extract—this combination will create a delightful foam.
- Act quickly and pour the mixture into your prepared baking dish, spreading it out evenly with a wooden spoon before it sets.
- Allow the brittle to cool at room temperature for about an hour, then break it into pieces. Your masterpiece is ready for devouring!
How to serve Jalapeño Peanut Brittle
This jalapeño peanut brittle is fabulous on its own, but you can also serve it alongside a spread of cheeses for a sophisticated charcuterie board, or package it up in pretty bags as a thoughtful gift for friends. It’s sure to be a conversation starter at any gathering!
How to store Jalapeño Peanut Brittle
To keep your brittle fresh, store it in an airtight container at room temperature. It should keep well for up to two weeks—not that it will last that long with how addictive it is!
Tips to make Jalapeño Peanut Brittle
- Be sure to keep an eye on the candy thermometer; the timing can make or break this recipe.
- Adjust the amount of jalapeño to suit your taste—if you love heat, don’t be shy!
- Experiment with adding spices like cinnamon or nutmeg for a unique twist.
Variations
Feeling adventurous? Try adding dark chocolate drizzle over the cooled brittle or incorporate roasted almonds for a different nutty flavor profile. Each variation brings its character while staying true to the original spirit of the treat.
FAQs
-
Can I use other peppers instead of jalapeños?
Yes, you can experiment with other peppers like serrano or even poblano for a milder heat, adjusting to your taste preferences. -
What if I don’t have a candy thermometer?
While a candy thermometer is ideal for precision, you can do the “cold water” test. Drop a small amount of the candy into cold water; if it forms a hard ball, it’s ready! -
Can I make this recipe gluten-free?
Absolutely! All of the ingredients listed are naturally gluten-free, making this a perfect treat for everyone.
Creating this jalapeño peanut brittle isn’t just about making candy; it’s about channeling your inner culinary artist. Each batch is a labor of love, transforming ordinary ingredients into something extraordinary. If you’ve been looking for that special treat to elevate your gatherings or to enjoy on a cozy evening at home, this recipe is not just food; it’s inspiration in every crunchy, savory-sweet bite. Happy cooking!
Jalapeño Peanut Brittle
Ingredients
Method
- Line a 9x13 inch baking dish with parchment paper.
- Finely dice the jalapeños, removing all seeds and stems.
- In a medium saucepan, combine sugar, water, and corn syrup, stirring gently.
- Set the mixture over medium heat and attach a candy thermometer.
- Bring to a gentle boil, stirring occasionally until it reaches 250°F (121°C).
- Once at 250°F, stir in peanuts and jalapeños, stirring constantly until it thickens.
- Continue cooking until it reaches 300°F (149°C).
- Remove from heat and immediately stir in butter, baking soda, and vanilla extract.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Allow to cool at room temperature for about an hour before breaking into pieces.