1/3 cup fresh jalapeno peppers, cleaned, finely chopped (no seeds and no white part) 1/4 cup light corn syrup 1 1/4 cup granulated sugar 1/2 cup raw peanuts 2 tablespoons butter, divided 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 3 drops green food coloring 1/2 teaspoon baking soda
Grease a 15 x 10-inch jellyroll pan. Set aside.
In a skillet 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, vanilla extract, almond extract and food coloring 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.
114 calories, 4 grams fat, 20 grams carbohydrates, 1 grams proteinper 1 ounce. This recipe is low in sodium.
This is really addressing the writer who wondered if adding water to the sugar would help the liquification of the sugar. Especially when just beginning to work with sugar, adding water is helpful because it slows the process down. The water just evaporates, slowing down the melting of the sugar. Sugar melts, like lava and steel, it just needs to get to the correct temperature.
Apr 19, 2009
I made this, but it didn't harden. Should there be any water added to the sugar and corn syrup? How does that turn to liquid or melt without more liquid? I'm really trying to make this work for a birthday present. Could someone help.
Mar 16, 2008
This recipe is GREAT but I find it doesn't have enough heat to it. I've rolled the jalapeno's to release their essentials oils before cutting and added 1 to 1-1/2 tsp of cayanne pepper and it gives you the kick you need!