Ingredients:
- 2–3 jalapeño peppers, deseeded and finely diced
- 2 cups granulated white sugar
- ½ cup water
- 1 cup light corn syrup
- 2 cups salted peanuts
- 2 tablespoons unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions:
1. Line a 9x13 baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside.
2. Measure all your ingredients before starting — brittle moves fast once it gets going!
3. In a medium saucepan, combine the sugar, water, and corn syrup over medium heat. Stir occasionally until it starts to boil.
4. Attach a candy thermometer to the side of the pan — don’t let it touch the bottom.
5. Continue boiling and stirring until the temperature reaches 250°F.
6. Add in the peanuts and jalapeños. Keep stirring constantly as it heats to 300°F — that’s the hard crack stage.
7. Remove from heat and quickly stir in the butter, baking soda, and vanilla. It’ll foam up — that’s your magic moment.
8. Immediately pour the mixture onto your prepared baking dish and spread it out fast with a wooden spoon.
9. Let it cool at room temperature for at least one hour, then break it into shards of spicy-sweet goodness.