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interesting idea
Oct. 31st, 2006 12:25 amJalapeno Peanut Brittle
1/4 cup fresh finely chopped jalapeno peppers, (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
3/4 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
Generously butter a 15 x 10-inch jellyroll pan.
In a frying pan 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.
Remove from heat.
Blend in remaining 1 tablespoon butter and vanilla extract until well mixed.
Sprinkle baking soda evenly over the cooked mixture and stir well.
When foamy, pour immediately onto the prepared jellyroll pan.
Spread out into a thin layer.
Let cool on jellyroll pan until until brittle and cool enough to handle.
Break into irregular pieces.
Store in an airtight container.
Yields approx 3/4 pound.
Optional: Color your peanut brittle green to "warn" people it has jalapenos in it...just add 3 drops of green food coloring when you add the vanilla.
1/4 cup fresh finely chopped jalapeno peppers, (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
3/4 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
Generously butter a 15 x 10-inch jellyroll pan.
In a frying pan 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.
Remove from heat.
Blend in remaining 1 tablespoon butter and vanilla extract until well mixed.
Sprinkle baking soda evenly over the cooked mixture and stir well.
When foamy, pour immediately onto the prepared jellyroll pan.
Spread out into a thin layer.
Let cool on jellyroll pan until until brittle and cool enough to handle.
Break into irregular pieces.
Store in an airtight container.
Yields approx 3/4 pound.
Optional: Color your peanut brittle green to "warn" people it has jalapenos in it...just add 3 drops of green food coloring when you add the vanilla.
