Real Texas Jalapeño Peanut Brittle
Real Texas Jalapeño Peanut Brittle
Ingredients ½ cup fresh Jalapeño Peppers, seeded and finely chopped
¼ cup Light Corn Syrup 1 ¼ cup Sugar 1 cup Roasted Cajun Peanuts (or any Peanuts) 2 tablespoons Butter, divided ¼ teaspoon Vanilla Extract ¼ teaspoon Almond extract ½ teaspoon Baking Soda Directions
Melt 1 portion of butter in a heavy skillet. Sauté Jalapeños until soft. Add
peanuts and continue to sauté for a few moments longer to fuse the flavors. Remove from heat and set aside.
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Combine sugar and light corn syrup in a saucepan. Over medium high heat, stirring constantly, bring to a boil. The sugar should be desolved. Turn down the heat to medium high and add the Jalepeño mixture. Place
the candy thermometer on the side of the saucepan. Bring mixture to a soft crackle. You do not need to stir much.
Spray a cookie sheet with Pam or any oil.
Add remaining butter, vanilla and almond extract and stir until the butter is melted. Add the baking soda and stir until it turns foamy.
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Spread hot mixture onto the greased cookie sheet in a thin layer. Let it sit until the peanut brittle is hard and is cool enough to handle.
Once cooled, lift from cookie sheet and break into nice pieces. They don’t have to be too big and will break in all different sizes and shapes!
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Ingredients ½ cup fresh Jalapeño Peppers, seeded and finely chopped
¼ cup Light Corn Syrup 1 ¼ cup Sugar 1 cup Roasted Cajun Peanuts (or any Peanuts) 2 tablespoons Butter, divided ¼ teaspoon Vanilla Extract ¼ teaspoon Almond extract ½ teaspoon Baking Soda Directions
Melt 1 portion of butter in a heavy skillet. Sauté Jalapeños until soft. Add
peanuts and continue to sauté for a few moments longer to fuse the flavors. Remove from heat and set aside.
http://RealTexasBlog.com
Page | 1
Combine sugar and light corn syrup in a saucepan. Over medium high heat, stirring constantly, bring to a boil. The sugar should be desolved. Turn down the heat to medium high and add the Jalepeño mixture. Place
the candy thermometer on the side of the saucepan. Bring mixture to a soft crackle. You do not need to stir much.
Spray a cookie sheet with Pam or any oil.
Add remaining butter, vanilla and almond extract and stir until the butter is melted. Add the baking soda and stir until it turns foamy.
http://RealTexasBlog.com
Page | 2
Spread hot mixture onto the greased cookie sheet in a thin layer. Let it sit until the peanut brittle is hard and is cool enough to handle.
Once cooled, lift from cookie sheet and break into nice pieces. They don’t have to be too big and will break in all different sizes and shapes!
http://RealTexasBlog.com
Page | 3
