Jalapenonutbrittle Recipes

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20 CREATIVE WAYS TO USE JALAPENOS



20 Creative Ways to Use Jalapenos image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Jalapeno Poppers
Baked Jalapeño Popper Mac and Cheese
Jalapeno Popper Dip
Skillet Corn with Jalapeno
Jalapeno Guacamole
Jalapeno Cilantro Mexican Corn Salad
Jalapeno Pizza
Jalapeno Chili
Jalapeno Chicken Enchiladas
Jalapeno Black Beans
Tomato Jalapeño Salsa
Watermelon Cucumber Jalapeno Salad
Jalapeno Spinach Cheese Dip
Tabouli (Tabbouleh) with Fresh Jalapeno
Jalapeno Popper Casserole
Mexican Cornbread
Jalapeno Popper Rice
Jalapeno Popper Grilled Cheese
Cheesy Jalapeno Quesadillas
Jalapeno Cornbread Muffins

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a jalapeno recipe in 30 minutes or less!

Nutrition Facts :

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!



10 Jalapeño Recipes: Pickled Jalapeños & More! image

Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.

Provided by Sonja Overhiser

Categories     Essentials

Time 10m

Number Of Ingredients 8

5 to 6 medium jalapeño peppers
2 garlic cloves
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons kosher salt
1 tablespoon black peppercorns
1 bay leaf

Steps:

  • Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
  • Thinly slice the jalapeño peppers. Fill the jar with the slices.
  • Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  • Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  • Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg

NUT BRITTLE



Nut Brittle image

Provided by Food Network Kitchen

Categories     dessert

Time 19m

Yield 24 pieces

Number Of Ingredients 7

1 cup salted dry roasted peanuts
1 cup shelled pistachios
1 cup pecan halves
1 cup sugar
1 cup unsalted butter (2 sticks), cut into chunks
1/3 cup light corn syrup
2 teaspoons honey

Steps:

  • Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
  • Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

JALAPENO PEANUT BRITTLE



Jalapeno Peanut Brittle image

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

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

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

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