JALAPENO PEANUT BRITTLE
Steps:
- Grease a sheet pan, and a spatula. And set aside.
- Over medium heat in a sauce pan add butter and chopped jalapeno.
- Saute until jalapeno becomes soft and tender.
- Then stir in sugar, corn syrup, and water. And bring to rolling boil.
- Then reduce the heat to medium-low. And cook till it reaches 300 degree Farenheit in candy thermameter or 'hard crack' stage(the stage when the sugar droplets turn to hard balls when dropped into a bowl of water).
- Add peanuts, baking soda.
- Whisk fast until peanuts combined with the syrup and quickly pour over the greased pan.
- Spread the mixture over 1/2 inch thickness using the spatula.
- Allow it to cool down for 20 minutes. And break into small pieces.
- Enjoy them as snack or with other desserts.
Nutrition Facts : Calories 211 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 205 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
JALAPENO NUT BRITTLE
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.
Provided by Rita1652
Categories Candy
Time 40m
Yield 1 pound
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 2236.3, Fat 93.8, SaturatedFat 24.1, Cholesterol 61.1, Sodium 1604.9, Carbohydrate 351.3, Fiber 12.7, Sugar 279.5, Protein 24.1
JALAPENO PEANUT BRITTLE
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.
Provided by Sandy in Oklahoma
Categories Candy
Time 40m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 337.9, Fat 14.9, SaturatedFat 2.3, Cholesterol 1.3, Sodium 347.1, Carbohydrate 48.9, Fiber 2.5, Sugar 33.9, Protein 7.5
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
JALAPENO PEANUT BRITTLE
Steps:
- Generously butter a 15x10-inch jellyroll pan. Set aside. In skillet, melt 1 Tbsp. butter; add jalapenos & peanuts. Cook over low heat until peppers are soft.
- In saucepan, combine sugar & syrup. Bring to a boil over med. heat. Add jalapenos & peanuts. Stir well, & cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat. Blend in remaining butter, vanilla, almond, and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture & stir well.
- When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on pan until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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