Jalapeno Nut Brittle

1. 1

   Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside.

2. 2

   In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender.

3. 3

   In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and nuts. Stir well, and cook until mixture reaches the soft crack stage 290 degrees on a candy thermometer.

4. 4

   Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well.

5. 5

   Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now.

6. 6

   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.

7. 7

   Break into irregular pieces.

8. 8

   Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.