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Home / Recipes / Snack Recipes

Jalapeno Peanut Brittle

Published: Jun 15, 2020 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 16 Comments

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JALAPENO PEANUT BRITTLE

Jalapeno peanut brittle is a delicious recipe with the perfect combination of flavors and tastes that makes your mouth linger with water. You can make this quick and lightning-fast holiday gift effortlessly for anyone you love.

This mildly spiced jalapeno peanut brittle is a surprise twist to the classic comfort dish that will be enjoyed by the entire family. Light, crispy confectionary loaded with peanuts with the hint of heat and hint of jalapeno flavors.

This mildly spiced peanut brittle is a surprise twist to the classic comfort dish that the entire family will enjoy. Light, crispy confectionary loaded with peanuts with a hint of heat and a touch of jalapeno flavors.

About This Recipe

The flavors and heat of the jalapeno are not overpowering here. They are mild and delightful, and the heat will not hit the back of the throat.

Relish them as a snack or break them into bite-size pieces for your satisfying dessert. Nothing is better than the homemade, and this jalapeno peanut brittle is more delicious than anything you get from outside.

Want to make it vegan? Just swap the butter with vegan butter or canola oil. It tastes still as great as the original one. Do you like peanut brittle and have been thinking about getting into a reliable recipe for a while? You have landed on the right page.

These simple steps and procedures never fail to make a crispy, sweet, with a hint of jalapeno flavors.

Want to learn more about jalapeno cooking? this roasting jalapeno in 4 ways may provide you with great ideas.

How Spicy Is This Jalapeno Peanut Brittle?

This confectionery is sweet, crunchy, and crispy, balanced with the peanuts and jalapeno flavors. Jalapeno is added here for minimal heat and its unique, refreshing flavors.

Our aim in this recipe is to make peanut brittle with jalapeno flavors. Hence, they kept the heat minimized as far as possible. However, if you are making it so, add the jalapeno with the seeds according to the desired heat.

The jalapeno's color and taste in this peanut brittle intensifies after two days.

Jalapeno peanut brittle is a spicy twist to the classic snack. Light, crispy, loaded with peanuts with a hint of heat and with mild jalapeno flavors.

Other Jalapeno Recipes You May Like

  • Jalapeno simple syrup
  • Jalapeno aioli
  • Jalapeno mustard
  • Jalapeno Lemonade
  • Pineapple jalapeno sauce

How To Make Jalapeno Peanut Brittle?

The ingredients

Jalapeno. Fresh jalapeno is the one we needed to make a jalapeno peanut brittle recipe. However, you may use the frozen, oven-roasted jalapeno. Do not use the pickled jalapeno, as it will alter the taste of the sugar. Remove the white membrane and the seeds to make a soothing brittle.

Roasted peanuts. I used homemade roasted peanuts with skin on them, but you may use store-bought roasted peanuts as well. Our family is a big fan of peanuts, and I always have them stocked as raw in my pantry. Storing raw peanuts is handy, as I can toss them into any recipe.

Corn syrup. Corn syrup is added to avoid crystallization. This is an easy and fail-proof method for making perfect, crisp brittles.

Baking soda. An essential ingredient that makes the brittle light and airy.

Sugar. I have used regular granulated sugar. Light or dark brown sugar is another close substitute that delivers delicious candy.

Butter. Swap the dish with canola or other neutral-flavored cooking oil to make it vegan.

The Equipment

This jalapeno peanut brittle needs a hard crack stage, the final stage in making the syrup. Testing it is easy when compared to other sugar syrup stages.

But I highly recommend a candy thermometer if you make sugar syrup for the first time.

The Recipe Directions

Prepping. Grease a tray and a spatula. And set it ready.

adding jalapeno and butter. And sauteing till soft and tender for flavoring the brittle.

The flavoring. In a heavy-bottomed pan, add butter and chopped jalapeno. Toss until jalapeno becomes soft.

Making sugar syrup for the brittle.

Making the syrup. First, add sugar, corn syrup, and water and bring it to a rolling boil.
Turn to low-medium heat and stir until it reaches 300 degrees Fahrenheit or until it reaches a hard crack ball consistency. It took me 18 minutes to achieve this consistency.

If you make the jalapeno peanut brittle's syrup without a candy thermometer or are uncomfortable using the thermometer. Have a small bowl with water next to the pan. Add a drop of syrup from the pan to the bowl to test.

If the sugar droplet turns to balls that are hard to touch(unable to squeeze or break) as soon as it is dropped, this is the hard crack stage that is needed to make them brittle.

Quickly stirring the peanuts for the spicy jalapeno brittle.

Be quick. Stir in the roasted peanuts and the baking soda quickly until combined.

Pour. Pour over the greased tray and spread with the spatula.

Cool. Allow it to cool down for about 20 minutes. Break them into smaller pieces and store them in an airtight container.

Pro tips.

  • Both skin-on and skinless peanuts are excellent here. But I prefer to choose the skin for its dramatic final look of jalapeno peanut brittle.
  • Make sure you make the syrup without burning on the sides.
  • Use a silicone spatula to scrape the sides to avoid crystalization.
  • The sugar syrup crystallizes as soon as it pours over the tray, so act quickly to spread it. If you find it is forming a thin sugar thread, sprinkle a couple of drops of water on it to smooth it out.
Soft, light, crispy peanut brittle for he holiday gift. Quick and easy to make with pantry staple ingredients.

Variations

  • Use the same jalapeno peanut brittle recipe, and substitute peanuts with almonds or pecans.
  • Substitute jalapeno with green bell pepper for mild-flavored peanut brittle.
  • Substitute jalapeno with habanero for the spicy version.
  • Add bacon along with peanuts for the crunch and the punch.
  • Sprinkle cajun seasoning for the aroma.

Frequently Asked Questions

How do you increase the heat of the peanut brittle?

We have removed the pith and the seeds in this recipe. Hence, this jalapeno peanut brittle is mildly hot. But if you plan to make a peanut brittle with a punch, add half of the jalapeno seeds and a quarter teaspoon of cayenne pepper for deep color.

How do you check the hard crack consistency?

Pro tip 1. Checking the consistency manually is also easy work here. If I can do it, you can also do it as well. We are not sweet-toothed and I hardly make desserts and candy at home. If I can achieve this result, you can also make it.
Pro tip 2. The hard crack consistency is the easier one to identify. Have a small water bowl next to your cooking station to test it. Add a droplet of sugar syrup into it; in the initial stages, it gets dissolved in the water, and later, it appears like jelly.
Pro tip 3. When the hot sugar syrup turns into balls, as soon as they are added to the water, test it by touching it to see if the ball is hard to crack or break. It is the correct stage for our brittle.
Pro tip 4. The sugar syrup quickly turns to each stage and cooks on low-medium heat to avoid disappointment.

How and how long to store?

Always store in an airtight container. It stays good for one week at room temperature. Refrigerate or freeze it to increase the use time.

📖 Recipe

Jalapeno peanut brittle is a spicy twist to the classic snack. Light, crispy, loaded with peanuts with a hint of heat and with mild jalapeno flavors.

Jalapeno Peanut Brittle

Jalapeno peanut brittle is a spicy twist to the classic snack. Light, crispy, loaded with peanuts with a hint of heat and with mild jalapeno flavors.
4.64 from 38 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
resting time: 20 minutes minutes
Servings: 10
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Ingredients

  • 1 tablespoon butter
  • ¼ cup jalapenos remove pith and seeds-finely chopped
  • 1 cup granulated sugar
  • ½ cup water
  • ¼ cup corn syrup
  • 1 cup roasted peanuts unsalted and shelled/red skin or blanched
  • 1 teaspoon baking soda

Instructions

  1. Grease a sheet pan, and a spatula. And set aside.
  2. Over medium heat in a sauce pan add butter and chopped jalapeno.
  3. Saute until jalapeno becomes soft and tender.
  4. Then stir in sugar, corn syrup, and water. And bring to rolling boil.
  5. Then reduce the heat to medium-low. And cook till it reaches 300 degree Farenheit in candy thermameter or 'hard crack' stage(the stage when the sugar droplets turn to hard balls when dropped into a bowl of water).
  6. Add peanuts, baking soda.
  7. Whisk fast until peanuts combined with the syrup and quickly pour over the greased pan.
  8. Spread the mixture over ½ inch thickness using the spatula.
  9. Allow it to cool down for 20 minutes. And break into small pieces.
  10. Enjoy them as snack or with other desserts.

Notes

If you have raw peanuts, roast it prior to making this recipe.
Replace peanuts with almonds or pecans for the variations.
Or use peanuts along with other nuts.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 205mg | Potassium: 119mg | Fiber: 1g | Sugar: 30g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

Additional Info

Course Dessert, Snack
Cuisine American
Author Sujatha Muralidhar
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Comments

    4.64 from 38 votes (34 ratings without comment)

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    Recipe Rating




  1. Tx99ag says

    September 19, 2020 at 12:31 pm

    Looks delicious! Being a Texan, I am going to try making this using toasted pecans. If it works out, I hope to make some this Christmas to give as gifts. Thank you for the step-by-step pictures and hard-crack candy stage tips.

    Reply
    • Donna says

      December 17, 2022 at 3:40 pm

      Could dehydrated jalapeno peppers be used instead? Thanks

      Reply
      • Sujatha Muralidhar says

        December 17, 2022 at 7:54 pm

        Yes Donna. Though I have tried the dehydrated jalapeno peppers, I'm pretty confident that this new idea will be a success.

        Reply
    • Sujatha Muralidhar says

      August 27, 2024 at 11:41 pm

      Thank you! Toasted pecans sound amazing—perfect for a Texan twist! I hope your Christmas gifts turn out great!

      Reply
  2. Paul says

    November 22, 2020 at 5:51 pm

    I used the whole jalapeño, and added 1/2 tbs cayenne. Good bite and great recipe!

    Reply
    • Sujatha Muralidhar says

      November 25, 2020 at 11:01 am

      Sounds excellent, Paul! I like this!

      Reply
    • Lois says

      December 10, 2021 at 1:28 pm

      I'd like to add cayenne too. Did you add it along with the peanuts? Thanks.

      Reply
      • Sujatha Muralidhar says

        August 27, 2024 at 11:45 pm

        Add the cayenne pepper right after removing the peanut brittle mixture from the heat and just before pouring it onto the baking sheet. This way we can preserve the cayenne pepper's flavors too!

        Reply
  3. Kathy A Zogaria says

    March 07, 2021 at 9:42 am

    This was a Xmas gift for a friend and apparently is so good it's all gone and I got a request for more it's that good.

    Reply
    • Sujatha Muralidhar says

      March 10, 2021 at 10:03 am

      I’m happy to know that this recipe was a hit, Kathy! Thank you for taking the time to share your experience!

      Reply
  4. Carole Ivison says

    August 17, 2023 at 2:58 pm

    used 1heaping tablespoon oh jalapeno ground with about 1\2 of seeds...used induction burner. Started 170. We t to 180 after 10 minutes then 180 then 210. This was fabulous!!

    Reply
    • Sujatha Muralidhar says

      August 18, 2023 at 7:14 am

      Hey thank you for your precise heat information. And happy you loved it too!!

      Reply
  5. Luanna says

    December 14, 2023 at 1:43 pm

    This brittle is yummy. Will make again

    Reply
    • Sujatha Muralidhar says

      December 14, 2023 at 4:33 pm

      Luanna, very Happy that your like this recipe!

      Reply
  6. Donna Castro says

    November 22, 2024 at 9:31 am

    Good recipe and flavor, but no heat at all. We want heat!! please help.

    Reply
    • Sujatha Muralidhar says

      January 05, 2025 at 7:54 am

      Donna, thank you for the feedback! If you’re craving more heat, try increasing the number of jalapeños(add them as whole), add Serrano peppers, or even a dash of cayenne pepper. Adjust to your spice preference—I’d love to hear how it turns out!

      Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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