Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Thursday, August 30, 2012

Jalapeno Peanut Brittle

I was chatting with some co-workers today and I mentioned that I had made jalapeno peanut brittle over the weekend.  They all thought I was crazy - one of them said "how did you ever think of such a thing?!"

Well, I once bought something like it in a store ages ago (granted, it was a specialty chili pepper store, but a store nevertheless) and I thought it would taste good here (and it did!):





I can't tell if this stuff is really good (I think it is super-addictive) or just weird.  Maybe you can decide.

Jalapeno Peanut Brittle


Ingredients:

  • 1 c. sugar
  • 1/4 c. white corn syrup
  • 1 c. roasted peanuts
  • 1 T. margarine
  • 1 tsp. vanilla
  • 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. Remove and add baking soda and stir quickly. (I like this part - it makes the candy sort of foamy and peanut-brittle-looking)



Pour on buttered cookie sheet, spreading thin. (May add a little green food coloring, if color is desired.) Let cool about 30 minutes then break into pieces. Store in airtight container and do not refrigerate.




I thought this was really good - we cut it into pieces and put it on top of these:



Yummy!  All the best flavors - sweet, spicy, salty... with a crunch.  And it goes together quickly.  Can you ask for more than that?


Oh and a quick tip -  best not to leave it out in the humidity.  It because less peanut brittle and more syrup-coated peanut taffy.  Don't say I didn't warn you.



Zentmrs
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10 comments:

  1. I always stocked up on jalapeno peanut brittle when I'd visit The Peanut Patch in Yuma, AZ. It seems to be an oddity that grows on one, then becomes an addiction! Now that we no longer travel south, I guess I just need to make my own! Thanks for the recipe.

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    Replies
    1. Same here! We are in Michigan now so I haven't had this in YEARS!!!! So excited to make this tomorrow!

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  2. I think jalapenos (or, better yet, Hatch Valley chiles) make just about anything better!

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  3. Interesting recipe! Thanks for sharing it.

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  4. Your Jalapeno Peanut Brittle looks awesome and I can't wait to try this recipe. Your recipe looks great! Hope you are having a fabulous holiday week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen
    A New Follower

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  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

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  6. Found you through Addicted to Recipes...this looks awesome!! Am now a follower through email.

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  7. Mmmmmm THE PEANUT PATCH Jalapeno Peanut Brittle is the best! Thank you for this recipe!

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  8. I do use the seeds because I like it hot! If you prefer a milder brittle, remove the spines and seeds from the jalepeno before you chop it. I hope you enjoy the recipe - and do let me know if you try it!

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