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Combine sugar, corn syrup, and water in a deep sauce pan. Cook slowly and stir until sugar dissolves. Cook to the soft ball stage (238 degrees on a candy thermometer). Stir in butter and peanuts. When the temperature gets CLOSE to the hard crack stage (about 270 degrees or so), add the jalapeños or habaneros.
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Step 2. Mix sugar, jalapeno liquid and syrup well in a large non-stick saucepan. Over medium heat, stir until candy thermometer reaches 240 degrees, then add peanuts. Step 3. Stir constantly until candy reaches 298 degrees, remove from heat, and add salt, butter, and baking soda, stirring well to combine. Step 4.
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Set aside. In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer.
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Microwave jalapeno and water for 5 mins. Stand for 15 mins. Drain. Combine sugar, jalapeno liquid, and syrup in a saucepan. Heat to 240°F, add peanuts. Stir until 298°F, remove, and add salt, butter, and baking soda. Cool completely.
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Preheat oven to 200 degrees. Line a cookie sheet or jelly roll pan with parchment paper, and place in the pre-heated oven to warm. The cookie sheet will remain in the oven until you are ready to spread the brittle onto it. Prep all ingredients in advance and set into small bowls, ramekins, or measuring cups.
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Add a drop of syrup from the pan to the bowl to test. If the droplet of the sugar turns to balls that are hard to touch (unable to squeeze or break) as soon as it is dropped. It is the hard crack stage that is needed to make them brittle. Be quick. Stir in the roasted peanuts and the baking soda quickly until combined.
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Spray a large cookie sheet with cooking spray. Place inside warm oven. In a heavy saucepan (2 quart), mix together sugar, corn syrup, salt, beer, and jalapeno pepper bits. Bring to boil over medium-high heat, then attach candy thermometer to saucepan. Stir often until temperature reaches 300 degrees F (150 degrees Celcius).
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2 tsp. finely chopped jalapenos. 1 tsp. baking soda. Directions: Combine sugar and syrup in 2 quart mixing bowl. Microwave for 4 minutes. Remove from oven and add peanuts and stir well. Microwave for 4 minutes. Remove from oven and add margarine, vanilla and chopped jalapenos. Stir well and cook for two additional minutes.
Jalapeno Peanut Brittle
Method: Generously butter a 15x10-inch jelly roll pan. Set aside. In a skillet, melt 1 tablespoon of butter; add Jalapeños and cook over low heat until peppers are soft. In a heavy saucepan, bring the sugar, corn syrup, water and salt to a rolling boil. Add raw peanuts and chopped Jalapeño. Pro tip: for a salty crunch, add 6 pieces of cooked.
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Yield: 1/2 to 1 pound. Ingredients. 1/4 cup + 2 tablespoons fresh jalapeno peppers, cleaned, finely chopped (no seeds and no white part) 1/4 cup light corn syrup
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Instructions. Heat sugar in a saucepan over medium heat. Stir occasionally so the sugar melts evenly. When the sugar is melted and reaches 250 degrees, add in butter, vanilla and salt. Stir vigorously. Mix in baking soda and immediately pour onto parchment paper. Sprinkle on peanuts.
Peanut Brittle
Line a large baking sheet with parchment paper or lightly grease. Place in the oven at 250° F for 10 minutes. In a bowl, whisk together the salt, cinnamon, smoked paprika, ground cumin, cayenne, and baking soda. Keep the bowl close by as you will need this mixture later in the candy-making process. In a saucepot on medium heat, stir together.
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Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos. In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and.
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Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
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Bring the sugars, corn syrup, salt, and water to a boil in a saucepan over medium heat, stirring until the sugar is dissolved. Set a candy thermometer in the pan, and let the sugar mixture cook, stirring it occasionally until it reaches 250 degrees. When the temperature has reached 250 degrees, stir in the peanuts and cayenne pepper.
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Remove from heat and set aside. Clip the candy thermometer to the saucepan. Add the butter, sugar, 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 peanuts and baking soda and stir quickly to combine with the syrup.
