Spicy, sweet, crispy, crunchy, nutty, and so delicious! This Jalapeño Peanut Brittle is all of those things! This homemade candy is easy to make and fun to eat.
1cuproasted peanuts(skin removed, use salted peanuts if you want to add a salty & sweet element)
1teaspoonbaking soda
Instructions
Line a baking sheet with parchment paper and lightly grease it with butter or a neutral-tasting vegetable oil. You can do this by spreading a stick of butter over the parchment paper, or brush the oil on lightly. Grease the bottom of a spatula and set it aside.
Remove the pith and seeds from the jalapeño(s) and dice it really finely.
Optional step: for an extra crisp nutty brittle, toast the peanuts in a dry pan for a few minutes, stirring frequently, until they start to turn slightly brown and get fragrant. Don't let them burn. Remove from heat and set aside.
Clip the candy thermometer to the saucepan. Add the 1 tablespoon butter, 1 cup sugar, ¼ cup corn syrup, and chopped jalapeño. Bring to a boil, and keep stirring until the temperature reaches 300°F (this is called the "hard-crack stage").
Add the 1 cup peanuts and 1 teaspoon baking soda and stir quickly to combine with the syrup.
Immediately pour over the prepared baking sheet.
Use a spatula to immediately spread the mixture to about ½ inch thick—so that the peanuts are mostly in a single layer. Cool it down completely and break it into pieces.
Store in a sealed container at room temperature for up to 2 months. Keep away from humidity.