Ingredients:
– 2-3 jalapeño peppers, deseeded and finely diced
– 2 cups granulated white sugar
– 1/2 cup water
– 1 cup light corn syrup
– 2 cups salted peanuts
– 2 tablespoons unsalted butter
– 2 teaspoons baking soda
– 1 teaspoon vanilla extract
Instructions:
1. Line a 9×13 baking dish with parchment paper and set aside. Remove the stems and seeds from the jalapeños, dice them finely, and prepare all other ingredients .
2. Combine the sugar, water, and corn syrup in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture starts to boil gently. Avoid increasing the heat to speed things up! .
3. Attach a candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Let the syrup boil until it reaches 250°F (121°C), stirring occasionally .
4. Add the diced jalapeños and peanuts, stirring constantly until the temperature rises to 300°F (149°C) .
5. Remove the pan from heat and quickly stir in the butter, baking soda, and vanilla. The mixture will foam—this is normal .
6. Pour the mixture into the prepared baking dish and spread it into an even layer using a wooden spoon. Allow it to cool and harden at room temperature for at least an hour .
7. Once set, break the brittle into pieces and enjoy the sweet, spicy crunch!
