Description
This Jalapeño Peanut Brittle recipe offers a perfect balance of sweet and spicy with crunchy roasted peanuts and a kick of fresh jalapeños embedded in classic peanut brittle. A delightful twist on a traditional candy that combines the sweetness of caramelized sugar with the heat of jalapeños, perfect for adventurous snack lovers.
Ingredients
Scale
Syrup Base
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter
Mix-ins
- 1 cup raw peanuts (roasted for 5 minutes for added flavor)
- 1–2 jalapeños, finely chopped (remove seeds for milder heat)
Leavening and Seasoning
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Others
- 1 spray cooking spray (for greasing the baking sheet)
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and lightly grease it using cooking spray to prevent sticking. Set this aside to use later.
- Combine Base Ingredients: In a heavy-bottomed saucepan, add granulated sugar, light corn syrup, and unsalted butter. Cook over medium heat, stirring constantly until all the butter melts and the mixture is completely smooth without any graininess.
- Cook to Hard Crack Stage: Bring the mixture to a boil without stirring afterwards and monitor the temperature with a candy thermometer. Continue cooking until the mixture reaches 300°F, which takes approximately 10 to 15 minutes, indicating the hard crack stage essential for brittle texture.
- Add Peanuts and Jalapeños: At the precise temperature, quickly stir in the roasted raw peanuts and finely chopped jalapeños to coat them evenly with the hot syrup mixture.
- Add Baking Soda and Salt: Remove the saucepan from heat and rapidly mix in the baking soda and salt. This will cause bubbling and foaming, which aerates the brittle and gives it a light texture. Be cautious during this process.
- Pour and Spread: Immediately pour the bubbling mixture onto the prepared baking sheet and use a spatula to spread it into an even, thin layer for uniform cooling and candy formation.
- Cool and Break: Allow the peanut brittle to cool completely at room temperature for about 20 minutes. Once hardened, break it into bite-sized pieces using a knife or your hands for serving and storage.
Notes
- Removing jalapeño seeds reduces heat, so adjust according to your spice preference.
- Roasting peanuts prior to adding enhances their flavor and crunch.
- Use a candy thermometer for accurate temperature control to avoid under or overcooking the brittle.
- Store the brittle in an airtight container at room temperature to keep it crisp.
- Exercise caution when handling hot sugar syrup to prevent burns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 15g)
- Calories: 90
- Sugar: 12g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: jalapeño peanut brittle, spicy peanut brittle, homemade candy, sweet and spicy brittle, peanut brittle recipe
