This bold twist on a traditional peanut brittle delivers a perfect balance of sweet, spicy, and crunchy. Finely diced jalapeños add a surprising kick, making it an unforgettable homemade candy that’s great for gifting or snacking.
Equipment
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– Medium saucepan
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– Candy thermometer
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Wooden spoon or heatproof spatula
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– Measuring cups and spoons
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9×13 inch baking dish
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– Parchment paper
Ingredients
- 2 –3 jalapeño peppers deseeded and finely diced
- 2 cups granulated white sugar
- ½ cup water
- 1 cup light corn syrup
- 2 cups salted peanuts
- 2 tablespoons unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions
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Line a 9×13 inch baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside.
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Measure all the ingredients in advance to ensure a smooth process.
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In a medium saucepan, combine sugar, water, and corn syrup. Heat over medium, stirring occasionally, until it begins to boil gently.
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Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
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Continue boiling and stirring the syrup until it reaches 250°F (121°C).
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Add the peanuts and diced jalapeños, and stir constantly until the mixture reaches 300°F (149°C).
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Remove from heat and stir in the butter, baking soda, and vanilla extract. The mixture will foam up—this is normal.
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Quickly pour and spread the mixture evenly into the prepared baking dish using a wooden spoon.
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Let the brittle cool completely at room temperature for at least one hour before breaking into pieces.
Notes
Use gloves when handling jalapeños to avoid irritation.
For a milder version, reduce the number of jalapeños or substitute with milder peppers.
Store in an airtight container in a cool, dry place for up to two weeks.
Don’t skip the candy thermometer—accurate temperature is key to the perfect brittle texture.