Jalapeno Nut Brittle
Add a spicy twist to a classic treat with this irresistible Jalapeno Nut Brittle! This sweet and savory confection combines the buttery crunch of traditional peanut brittle with the unexpected heat of candied jalapenos, creating a bold flavor fusion that will leave your taste buds buzzing. Each bite offers the perfect balance of nutty richness, sugary caramelization, and a zesty kick, thanks to the diced candied jalapenos mixed right into the molten sugar base. Ideal for gifting, party snacks, or an indulgent homemade treat, this Jalapeno Nut Brittle is surprisingly easy to prepare, requiring just 10 minutes of prep time followed by a quick stovetop cook. Whether you're a fan of spicy desserts or looking for a unique twist on a holiday classic, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 tablespoons unsalted butter
- 2 cups raw peanuts or cashews
- 0.25 cup candied jalapenos, diced
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and lightly grease it. Set aside.
In a large heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water over medium heat. Stir constantly until the sugar has dissolved completely.
Clip a candy thermometer to the side of the saucepan and bring the mixture to a boil. Stop stirring and cook until the mixture reaches 280°F (soft crack stage).
Carefully stir in the raw peanuts or cashews and diced candied jalapenos. Continue cooking, stirring occasionally, until the temperature reaches 300°F (hard crack stage).
Remove the pan from heat and quickly stir in the unsalted butter, baking soda, vanilla extract, and kosher salt. The mixture will become frothy—work quickly.
Immediately pour the brittle onto the prepared baking sheet. Use a heat-resistant spatula to spread the mixture into an even layer, working quickly before it hardens.
Let the brittle cool completely at room temperature, about 30 minutes.
Once cooled, break the brittle into pieces and store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 650.2 g | 236% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 612.2 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
