Zutaten für Jalapeno Nut Brittle
- Fresh Jalapeno Pepper
- Light Corn Syrup
- Granulated Sugar
- 1 cup nuts of your choice (pecans, walnuts, almonds, etc.), roughly chopped
- Unsalted Butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking soda
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Zubereitung von Jalapeno Nut Brittle
- Generously butter a 15 x 10-inch jellyroll pan or line with a silicone baking mat.
- Set aside.
- In a medium skillet, melt 1 tablespoon of butter over medium-low heat.
- Add 1/2 cup chopped jalapenos (or 1/4 cup habanero, finely minced for extra heat) and 1 cup of your choice of nuts. Cook, stirring occasionally, until peppers are softened, about 5-7 minutes.
- In a heavy-bottomed saucepan, combine 1 ½ cups granulated sugar, ½ cup light corn syrup, and ¼ cup water. Bring to a boil over medium heat, stirring constantly until sugar dissolves.
- Clip a candy thermometer to the side of the pan. Continue to boil, without stirring, until the mixture reaches 290°F (soft crack stage).
- Remove from heat. Carefully stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gently stir in the cooked jalapenos and nuts from the skillet.
- Sprinkle 1 teaspoon baking soda evenly over the mixture. Stir vigorously until foamy (it will puff up!).
- For extra heat, add 1-2 tablespoons of finely minced fresh jalapenos now.
- Immediately pour the mixture onto the prepared jellyroll pan and spread into a thin, even layer.
- Let cool completely on the pan until brittle and firm, about 1-2 hours.
- Break into irregular pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
1118g
Fat
120g
Carbs
117g
