Enjoy classic, old-fashioned hard candy with a twist! Sweet and spicy jalapeno peanut brittle cooks on the stovetop with simple ingredients and a nice, subtle heat from the jalapeño peppers. If you love jalapeños like I do, try Middle Eastern skhug and serrano crema.
Key Ingredients
- Jalapeños: Fresh jalapeño peppers are the best addition to any peanut brittle recipe for a nice little kick. Make the dessert less spicy by removing the seeds and membranes of 1-2 jalapeño before dicing them and including them in the brittle for a hint of jalapeno flavor.
- Sugar: Use granulated white sugar for this recipe.
- Light Corn Syrup: Light corn syrup works best for making peanut brittle, but check out my substitutions below.
- Peanuts: Use shelled, raw peanuts. I prefer salted peanuts because the little bit of salt from the peanuts balances the sweetness of this dessert.
- Butter: Since the recipe calls for salted peanuts, use unsalted butter and let it come to room temperature before using it.
- Baking Soda: Baking soda is essential and gives the jalapeno peanut brittle the perfect texture and flavor. The baking soda causes a chemical reaction (notice the foam when you stir it in) that gives the peanut brittle its hard but chewable texture.
- Vanilla Extract: Use vanilla extract to increase the sweet taste of the brittle candy and enhance the color.
Additions and Substitutions
- I use an old family recipe as a base for the peanut brittle, and I recognize that not everyone uses corn syrup. If you need a substitute for corn syrup, try honey, light molasses, agave nectar, or brown rice syrup.
- If you have a peanut allergy, prefer a different nut, or don’t like peanuts, experiment with crushed almonds, pecans, walnuts, or hazelnuts.
- Despite the name, jalapeno peanut brittle is not super spicy. My five-year-old and spice-averse daughter tried it with two chiles and didn’t notice. Use 3-4 jalapeño or substitute with habanero if you prefer a spicy version.
- Stir chopped bacon into the pan with the fresh jalapeño and roasted peanuts for a savory and salty component.
- Include spice blends with spicy flavors, like my Slap Ya Mama Seasoning recipe or cayenne. Ground cardamom (or cardamom simple syrup) and ground cinnamon add depth and even more flavor.
Equipment
The tools you select for candy-making have an impact on the final product. I strongly recommend using a candy thermometer for this recipe. While there are ways to make candy without one, using a thermometer saves you guesswork and frustration. Similarly, use a heavy-bottomed pan like a stainless steel pot or a Dutch oven, which allows for better heat distribution. You will also need a 9×13 baking dish or prepared jellyroll pan to spread the peanut brittle out as it cools.
How to Make Jalapeno Peanut Brittle
The full recipe with measurements is in the recipe card below.
Step 1: Line a 9×13 baking dish with parchment paper. Prepare the jalapeños and measure out the ingredients for the peanut brittle, so they’re ready.
Step 2: Combine the sugar, water, and corn syrup in a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
Tip
You may be tempted to increase the heat to speed up cooking, but don’t.
Step 3: Attach a candy thermometer to the side of the saucepan, making sure the tip is submerged but not touching the bottom. Bring the syrup to a rolling boil and cook, stirring occasionally, until it reaches 250°F (121°C). Then, stir in the peanuts and diced jalapeños. Mix constantly until the temperature reaches 300℉ (149℃).
Step 4: Remove the mixture from heat and stir in the butter, baking soda, and vanilla extract. It will start to foam, but that’s normal.
Step 5: Using a wooden spoon or silicone spatula, spread the cooked peanut mixture into the baking dish in an even layer. Let the peanut brittle sit at room temperature for at least an hour, or until it fully hardens, before breaking it into pieces.
Expert Tips
- Mise en place. This is a fancy way of saying have your ingredients measured out and ready before you start making the candy because you will want to move quickly once the syrup comes to temperature.
- Control the temperature. Use a candy thermometer to make peanut brittle since the proper temperature of the candy is crucial to achieving peanut brittle that is not too soft and chewy and not too hard. If you end up with soft peanut brittle that didn’t come to temperature, check out my tips for how to save peanut brittle.
- Work quickly. Once the candy reaches the hard crack stage you will need to work quickly to add the remaining ingredients, as it will harden quickly.
- Break the brittle. Let the brittle cool completely before breaking apart and enjoying. To break the brittle, hold it with both hands and then apply pressure to snap it into irregular pieces. If the brittle is thick or you prefer more control over the break, place the peanut brittle between layers of parchment paper and use a rolling pin to apply gentle pressure.
If you enjoy jalapeno peanut brittle, try more dessert recipes!
Serving Suggestions
Making candy with my sweet mama is one of my best childhood memories. In our home, we always made a little for the family, but you can also package the jalapeno peanut brittle in a box or bag with a gift message for a Christmas or thank you gift.
What To Do With Leftovers
- Refrigerate: You can make peanut brittle several days or even weeks in advance. It stays fresh at room temperature in an airtight container for 6-8 weeks. Do not refrigerate, as the moisture from the fridge will cause the brittle to soften.
- Freeze: Let the dish cool completely and transfer it to a freezer-safe container or bag. The jalapeno peanut brittle freezes for three months.
- Thaw: Defrost the frozen brittle on the counter.
Frequently Asked Questions
Why is my peanut brittle not hardening?
Short Answer: It didn’t get hot enough.
For the candy to harden, heat the sugar mixture to the hard crack stage around 300-310°F (149-154°C). This temperature indicates how hot the syrup is and how much water is in it. It is necessary to heat the sugar to that specific temperature range to ensure it hardens correctly.
Why do you put baking soda in peanut brittle?
Short Answer: Baking soda makes the peanut brittle crisp and crunchy.
The baking soda causes a chemical reaction that releases bubbles into the candy to make the peanut brittle delicate, crisp, and less chewy. It makes the dessert snappy, easy to break, and less likely to stick to your teeth.
How do I prevent the sugar from burning?
Short Answer: High cooking temperatures and inappropriate cooking materials can cause the sugar mixture to burn or heat too quickly.
Peanut brittle requires low heat for cooking. You may feel tempted to speed up the cooking process by increasing the heat. However, this causes the sugar to brown too quickly and easily burn.
You should also keep a close eye on the sugar as it cooks, stirring it constantly with a wooden spoon or heatproof spatula. Using a heavy-bottomed pan also helps to distribute the heat evenly. If you notice the sugar browning too quickly, remove the pan from the heat and continue stirring before returning it to the stovetop.
More Holiday Recipes:
Jalapeno Peanut Brittle
- 2-3 jalapeño peppers, stemmed, 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
- Line a 9×13 baking dish with parchment paper. Prepare the jalapeños and measure out the ingredients for the peanut brittle, so they’re ready.
- Combine the sugar, water, and corn syrup in a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture comes to a gentle boil.Tip: You may be tempted to increase the heat to speed up cooking, but don’t.
- Attach a candy thermometer to the side of the saucepan, making sure the tip is submerged but not touching the bottom. Bring the syrup to a rolling boil and cook, stirring occasionally, until it reaches 250°F (121°C). Then, stir in the peanuts and diced jalapeños. Mix constantly until the temperature reaches 300℉ (149℃).
- Remove the mixture from heat and stir in the butter, baking soda, and vanilla extract. It will start to foam, but that's normal.
- Using a wooden spoon or silicone spatula, spread the cooked peanut mixture into the baking dish in an even layer. Let the peanut brittle sit at room temperature for at least an hour, or until it fully hardens, before breaking it into pieces.
- Mise en place. This is a fancy way of saying have your ingredients measured out and ready before you start making the candy because you will want to move quickly once the syrup comes to temperature.
- Control the temperature. Use a candy thermometer to make peanut brittle since the proper temperature of the candy is crucial to achieving peanut brittle that is not too soft and chewy and not too hard. If you end up with soft peanut brittle that didn’t come to temperature, check out my tips for how to save peanut brittle.
- Work quickly. Once the candy reaches the hard crack stage you will need to work quickly to add the remaining ingredients, as it will harden quickly.
- Break the brittle. Let the brittle cool completely before breaking apart and enjoying. To break the brittle, hold it with both hands and then apply pressure to snap it into irregular pieces. If the brittle is thick or you prefer more control over the break, place the peanut brittle between layers of parchment paper and use a rolling pin to apply gentle pressure.
Tracy
Monday 19th of January 2026
Tressa, I have made this twice now, and I understand that once the diced jalapeños are added, the temperature drops drastically, and it takes a bit to get it back up to 300 degrees. But once I get it there, add the last three ingredients, pour it onto the sheet pan to cool, and break it into pieces, it just doesn’t get that snappy, brittle texture. It does crack into pieces, but it is quite chewy, more sticky-chewy than brittle. The flavor is outstanding, but how can I make it less chewy?
Tressa Jamil
Wednesday 21st of January 2026
Tracy, I am happy you enjoy the flavor, but chewy brittle isn’t what we are going for, so this is such a great question. I haven’t personally run into this issue, but there are a few things I’d look into the next time you make it.
First, double-check that your candy thermometer is working correctly. I ran into this exact problem once while making almond brittle. It kept coming out chewy, so after two batches, I borrowed my neighbor’s thermometer and realized mine was off. Candy is unforgiving, and even a few degrees can be the difference between chewy and cracking brittle.
Another thing to watch is that once you remove the pan from the heat and stir in the final ingredients (butter, baking soda, and vanilla extract), stir just until everything is combined, then pour the brittle mixture immediately. Over-stirring introduces air and affects how the brittle sets.
Also, make sure to dice the jalapeños finely. Larger pieces release more moisture, which can interfere with the brittle setting properly. You can also pat them very dry with paper towels to remove any extra moisture.
There is some good news. You don’t have to toss a chewy batch. Just break up the brittle, remelt it, and repeat the process. The brittle will be a bit darker, with a slightly more caramelized flavor, but will still be delicious. I also wrote an article on how to save brittle, with more detailed steps if you want.
Toni Neeley
Tuesday 9th of December 2025
After looking at several recipes, yours looked the most original. I tried it today, going by the recipe exactly and it turned out beautiful. It tastes amazing. Thank you so much for sharing your recipe. I will make this again and again.
Tressa Jamil
Monday 15th of December 2025
This comment warms my heart because I really do try to create and test recipes that become part of a family’s routines, celebrations, and overall joy— making your lives a little easier nd a tad bit tastier, too. Thanks for taking the time to leave your feedback :)