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–+ servings
Jalapeno Peanut Brittle on a tray.

Jalapeno Peanut Brittle

Tressa Jamil
Enjoy old-fashioned candy with a twist! Jalapeno peanut brittle simmers on the stovetop with simple ingredients and heat of the jalapeno peppers.
5 from 2 votes
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Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings
Calories 365 kcal
Equipment
Ingredients
  
  • 2-3 fresh jalapeños, stems and seeds removed, finely diced
  • 2 cups granulated white sugar
  • ½ cup water
  • 1 cup light corn syrup
  • 2 cups roasted peanuts, salted
  • 2 tablespoons butter, unsalted
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
Instructions
 
  • Line a 9x13 baking dish with parchment paper. Then, remove the stems and seeds from the jalapeños and finely dice the chiles. Set them aside.
  • Measure out the ingredients for the peanut brittle and have them ready.
  • Combine sugar, water, and corn syrup in a medium saucepan. Heat the mixture over medium heat and stir occasionally until it gently boils.
    Tip: You might be tempted to increase the heat to speed up the process, but don't.
  • Attach a candy thermometer to the side of the saucepan, ensuring it is fully submerged without touching the bottom. Warm the sugar syrup at a rolling boil until the temperature reaches 250°F (121°C), stirring occasionally.
  • Add the peanuts and diced jalapeños. Stir constantly until the temperature reaches 300℉ (149℃).
  • Remove the mixture from heat and stir in the butter, baking soda, and vanilla extract; it will begin to foam, but that's normal.
  • Carefully spread the cooked mixture onto the reserved baking dish using a wooden spoon to create an even layer.
  • Set the peanut brittle aside, at room temperature, for at least an hour to harden before breaking it apart.
Notes
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.
  • Temperature is Key: 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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 365 kcal | Carbohydrates: 59 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 5 mg | Sodium: 221 mg | Potassium: 186 mg | Fiber: 2 g | Sugar: 55 g | Vitamin A: 71 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!