31 for 21: Jalepeno Peanut Brittle

Sweet. Salty. Spicy. Crunchy. Interesting.

A nice treat for those who like spicy stuff, this easy brittle (for a mid-experienced candy maker) is a favorite of my mom's. Jalapenos (or other hot peppers) lend a hot color and flavor touch to a brittle that didn't forget the peanuts.

Jalapeno Peanut Brittle (Gluten, Dairy, Corn-free)

Adapted from CDKitchen.com

1 tablespoon lard (or butter)

1/3 cup jalepenos, seeded and very finely chopped

1/2 cup roasted salted peanuts*

1 1/4 cups sugar

1/4 cup corn syrup

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon baking soda

1. In a skillet melt 1 tablespoon of the lard. Add jalapenos, and cook over low heat until peppers are soft. Set aside.

2. In a saucepan, combine sugar and syrup. Stirring, 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.

3. Blend in vanilla extract and almond extract. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto a cookie sheet. Let cool until the brittle is cool enough to handle. Break into pieces. Store in an airtight container.

Notes:

*If using raw peanuts, cook with the jalapenos and proceed to set aside.

You may add food coloring with the extracts, if desired.

One of the llamas here at Liberty Ranch. It's good to close with a picture :).

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.