Description

A bold, spicy-sweet twist on a classic candy, this Jalapeño Peanut Brittle offers a satisfying crunch with just the right amount of heat. Perfect for adventurous snackers or as a gourmet holiday gift.

Ingredients

Scale

1 ½ cups granulated sugar
½ cup light corn syrup
¼ cup water
2 tablespoons unsalted butter (cut into cubes)
1 ½ cups roasted unsalted peanuts
1 medium fresh jalapeño, finely diced (seeds removed for milder spice)
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ teaspoon salt
(Optional) Zest of 1 lime
(Optional) Pinch of cayenne pepper
(Optional) Crushed red pepper flakes

Instructions

Line a baking sheet with parchment paper or grease it well with butter.
Measure and prepare all ingredients before starting. Candy-making moves fast!
In a large saucepan, combine sugar, corn syrup, water, and butter over medium heat. Stir until sugar dissolves and mixture begins to boil.
Once boiling, stop stirring and clip a candy thermometer to the pan. Let boil undisturbed until it reaches 280°F.
At 280°F, stir in the peanuts gently.
At 295°F–300°F, stir in the diced jalapeño.
At exactly 300°F (hard crack stage), remove from heat and immediately stir in baking soda, salt, and vanilla. The mixture will foam and lighten.
Quickly pour onto the prepared baking sheet and spread gently into an even layer using a silicone spatula.
Let cool completely for at least 30 minutes before breaking into pieces.

Notes

For best texture, avoid making this on humid days. Store in airtight containers with wax paper between layers to maintain crunch. Tilt the tray instead of spreading aggressively to keep it light and airy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: jalapeño peanut brittle, spicy candy, homemade brittle, holiday candy, sweet and spicy snack