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Jalapeño Peanut Brittle

Jalapeño Peanut Brittle

This spicy twist on the classic peanut brittle combines the nutty flavor of peanuts with the heat of jalapeño for a unique candy experience. Perfect for gift-giving or a delightful snack, this jalapeño peanut brittle is sure to impress your taste buds!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 baking sheet
  • 1 parchment paper
  • 1 heavy-bottomed saucepan
  • 1 candy thermometer
  • 1 heat-resistant spatula

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup unsalted butter
  • 1 cup raw peanuts For added flavor, you can roast the peanuts in the oven for about 5 minutes before adding them to the mixture.
  • 1-2 jalapeños finely chopped Remove seeds for milder heat.
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 spray cooking spray For greasing the baking sheet.

Instructions
 

  • Prepare a baking sheet by lining it with parchment paper and lightly greasing it with cooking spray. Set aside.
  • In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and butter. Cook over medium heat, stirring continuously until the butter has melted and the mixture is smooth.
  • Bring the mixture to a boil and continue to cook without stirring until it reaches 300°F (hard crack stage) on the candy thermometer. This should take about 10-15 minutes.
  • Once it reaches the correct temperature, quickly mix in the raw peanuts and chopped jalapeños. Stir well to evenly coat the peanuts.
  • Remove the saucepan from the heat and quickly stir in the baking soda and salt. The mixture will bubble up, so be cautious.
  • Immediately pour the mixture onto the prepared baking sheet, spreading it out with a spatula to create an even layer.
  • Allow the brittle to cool completely, about 20 minutes. Once cooled, break it into pieces using a knife or your hands.

Notes

For added flavor, you can roast the peanuts in the oven for about 5 minutes before adding them to the mixture.
If you prefer a milder heat, remove the seeds from the jalapeños before chopping.
Store the finished peanut brittle in an airtight container at room temperature for up to two weeks.