Ingredients:
– 2-3 jalapeño peppers, deseeded and finely diced
– 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
Instructions:
1. Line a 9×13 baking dish with parchment paper and set aside. Remove the stems and seeds from the jalapeños, dice them finely, and prepare all other ingredients
2. Combine the sugar, water, and corn syrup in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture starts to boil gently. Avoid increasing the heat to speed things up!
3. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Let the syrup boil until it reaches 250°F (121°C), stirring occasionally
4. Add the diced jalapeños and peanuts, stirring constantly until the temperature rises to 300°F (149°C)
5. Remove the pan from heat and quickly stir in the butter, baking soda, and vanilla. The mixture will foam—this is normal
6. Pour the mixture into the prepared baking dish and spread it into an even layer using a wooden spoon. Allow it to cool and harden at room temperature for at least an hour .
7. Once set, break the brittle into pieces and enjoy the sweet, spicy crunch!
Jalapeño Peanut Brittle
