Jalapeno Pecan Brittle Food

MAPLE-PECAN BRITTLE

Steps:

• Line a baking sheet with parchment paper or spray with cooking spray.
• Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
• Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
• Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.

JALAPENO PEANUT BRITTLE

Steps:

• In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
• In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
• Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
• NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.

PECAN BRITTLE

Steps:

• Line a rimmed baking sheet with a silicone mat. Mix together baking soda, 1 teaspoon water, and vanilla in a small bowl; set aside.
• Mix together sugar, 1 cup water, and corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 25 minutes.
• Stir in pecans and butter. Heat to 300 degrees F (149 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 13 minutes. Immediately remove from the heat and stir in reserved baking soda mixture, until candy is light and foamy.
• Pour mixture onto the prepared baking sheet and allow to cool until hardened, 1 to 2 hours. Break into pieces.

JALAPENO NUT BRITTLE

Steps:

• Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside.
• In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender.
• 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.
• Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well.
• Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now.
• 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.