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Real Texas Jalapeno Peanut Brittle Part 3

Ramona.Werst's picture
Part 3 of the Real Texas Jalapeno Peanut Brittle.
Ingredients
  Peanuts 1 Cup (16 tbs), shelled and roasted (preferably store bought Asian peanuts)
  Jalapeno peppers 1 Cup (16 tbs), chopped finely
  Butter 9 Tablespoon
  White sugar 1 Cup (16 tbs)
  Corn syrup 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  Alomnd extract 2 Teaspoon
  Baking soda 1 Teaspoon
Directions

GETTING READY
1. Line a baking tray with a greased cookie sheet.

MAKING
2. In a frying pan, heat ½ tablespoon butter and fry the jalapeno peppers, on medium heat, until soft.
3. Add the peanuts to the pan and saute them along with the Jalapenos.
4. In a saucepan, mix the sugar and the corn syrup and bring them to a boil, on medium high heat.
5. Stir the corn syrup occasionally, until its colour changes to caramel.
6. Turn the heat to medium, when the colour of the syrup changes and mix in the sautéed jalapenos and peanuts.
7. Using a candy thermometer to monitor the process, bring the mixture to a soft crack stage, stirring only occasionally.
8. When the mixture has reached the soft crack stage, take it off the heat and mix in the remaining butter, vanilla and almond extract. Stir well, until the butter melts totally.
9.Add the baking soda and stir well. At this stage, the mixture will begin to bubble and turns lighter in colour.
10.Spread the mixture over the cookie sheet, in a uniform and thin layer. Cool the mixture, until it sets.
11.Break the peanut brittle into medium sized pieces. Place upon a paper towel to soak up the extra oil from the cookie sheet.

SERVING
12.Serve as a snack, during winters.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Feel: 
Crunchy
Method: 
Boiled
Interest: 
Holiday, Easy
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Jalapeno
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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