Jalapeno Peanut Brittle
Spice up your snack game with this mouthwatering Jalapeño Peanut Brittle, a bold twist on the classic candy treat. This recipe combines the buttery sweetness of traditional brittle with the fiery kick of fresh minced jalapeño, creating a sweet-and-spicy flavor sensation that’s utterly irresistible. Perfectly crunchy raw peanuts add a hearty texture, while a touch of vanilla rounds out the flavor profile. With just 10 minutes of prep time and simple techniques like boiling to the hard-crack stage, this recipe is both beginner-friendly and impressive. Whether you’re gifting a jar to friends or treating yourself to an elevated snack, this handcrafted brittle is sure to bring the heat.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 3 tablespoons unsalted butter
- 2 cups raw peanuts
- 1 medium fresh jalapeno, finely minced (seeds removed for less heat, optional)
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
Instructions
Prepare a large baking sheet by greasing it lightly with butter or spraying it with non-stick cooking spray. Set it aside within easy reach.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves completely.
Increase heat to medium-high and clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom of the pan.
Bring the mixture to a boil without stirring. Let it cook until it reaches 240°F (soft-ball stage).
Stir in the butter, raw peanuts, and minced jalapeno. Continue cooking, stirring frequently, until the temperature reaches 300°F (hard-crack stage). The mixture should develop a rich golden-brown color.
As soon as it reaches 300°F, quickly remove the pan from the heat and immediately stir in the baking soda, salt, and vanilla extract. The mixture will foam up slightly—this is normal and ensures a light, airy texture in the brittle.
Working quickly, pour the mixture onto the prepared baking sheet and spread it out evenly into a thin layer using a heatproof spatula or the back of a spoon. Be cautious, as the mixture is extremely hot.
Allow the brittle to cool completely at room temperature until it hardens, about 20–30 minutes.
Once hardened, break it into pieces of your desired size and store it in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 629.3 g | 229% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 593.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2251 mg | 48% | |
*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.
