Alright, let’s talk about some serious holiday magic! This Jalapeno Peanut Brittle for Christmas is my absolute go-to when I want to wow everyone. Forget those boring old candies; this stuff is a flavor explosion! It’s got that perfect sweet crunch you expect from peanut brittle, but then BAM! A little kick of jalapeno sneaks in. It sounds a bit wild, I know, but trust me, it works SO well. I’ve been making this for my family for years, and it’s become a total Christmas tradition. It’s just not the holidays at my house without this sweet and spicy treat!
Why This Jalapeno Peanut Brittle for Christmas Is a Must-Try
Honestly, this Jalapeno Peanut Brittle for Christmas is a game-changer for the holidays! It’s more than just candy; it’s an experience. You get that satisfying crunch and sweetness, but the real star is that subtle, warm heat from the jalapenos. It’s so easy to whip up, too, which is a lifesaver during the busy holiday season!
- Unique sweet, spicy, and salty flavor combo.
- Super easy to make, even for beginners!
- Adds a festive, memorable touch to Christmas.
A Perfect Blend of Sweet and Heat
The best part about this brittle? It’s all about balance. The sugary sweetness of the brittle really mellows out the jalapeno, so you get this lovely, warming spice rather than a harsh burn. It’s that perfect little kick that makes you want another piece, and another!
Festive Charm for Your Holiday Table
Forget the same old sugar cookies! This Jalapeno Peanut Brittle for Christmas is a total showstopper. It looks amazing on a holiday dessert tray, and it makes the most thoughtful, homemade gifts for friends and family. Everyone will be talking about your amazing, spicy brittle!
Essential Ingredients for Your Jalapeno Peanut Brittle for Christmas
Okay, so to make this amazing Jalapeno Peanut Brittle for Christmas, you’ll need a few key things. Don’t worry, they’re all pretty standard pantry items, except maybe the jalapenos, but you can grab those fresh at the store! Make sure you have a good, heavy-bottomed saucepan – it really helps with even cooking and prevents burning. And a candy thermometer is your best friend here; it takes all the guesswork out!
Sweeteners and Structure
First up, we need the base for our brittle. That’s 2 cups of granulated sugar, half a cup of light corn syrup, and a cup of water. This trio is what creates that beautiful, hard candy shell when it cooks up. The sugar gives it the sweetness, the corn syrup keeps it from getting grainy and super hard (you know, the kind that breaks your teeth!), and the water helps it all dissolve and start the cooking process.
Flavor Enhancers and Heat
Now for the good stuff! You’ll need a quarter cup of butter for richness, a teaspoon of vanilla extract to make everything taste extra special, and a quarter teaspoon of salt to balance out that sweetness. And for the star of the show, our heat: 1 to 2 fresh jalapenos. I like to finely chop them and take out the seeds and membranes if I don’t want it *too* fiery, but you do you! It’s all about your spice preference.
The Peanut Powerhouse
And of course, we can’t forget the peanuts! You’ll want a full cup of roasted peanuts. I always go for roasted because they have a deeper, nuttier flavor that just works so much better in brittle. Plus, they’re already cooked, so they’re ready to go right into the hot candy mixture. It makes the whole process a little smoother.
Step-by-Step Guide to Making Jalapeno Peanut Brittle for Christmas
Alright, let’s get down to business! Making this Jalapeno Peanut Brittle for Christmas is actually pretty straightforward, but you do need to pay attention, especially when that sugar gets hot – it’s no joke! Think of it like a little dance with your stove. Just follow these steps, and you’ll have gorgeous, spicy brittle in no time.
Preparing Your Workspace
First things first, let’s get your station ready. Grab a baking sheet, the bigger the better, and either grease it really well with butter or cooking spray, or line it with parchment paper. I personally love using parchment paper because it makes cleanup a breeze and guarantees the brittle won’t stick. Make sure you have it laid out flat and ready to go *before* you start cooking the sugar. Trust me, you won’t have time to mess with it once that hot candy is ready!
Cooking the Sugar Base
Now for the magic part! Grab your heavy-bottomed saucepan – this is super important so the heat is even and doesn’t scorch the sugar. Toss in the 2 cups of granulated sugar, the 1/2 cup of light corn syrup, and the 1 cup of water. Stir it all together until the sugar looks dissolved. Then, you’re going to turn the heat up to medium and bring it to a boil. Here’s the crucial bit: once it starts boiling, **do not stir it anymore**. Seriously, resist the urge! Just let it bubble away until your candy thermometer reads 300°F (150°C). That’s the hard crack stage, and it’s what gives brittle its signature crispness.
Infusing the Flavors
Once you hit that 300°F mark, carefully stir in the 1/4 cup of butter, 1 teaspoon of vanilla extract, your finely chopped jalapenos, and the 1/4 teaspoon of salt. Be careful, it might bubble up a bit! Keep stirring gently now until the mixture reaches 310°F (155°C). This second temperature is where the jalapenos really start to meld into that sweet, sugary base and the butter adds that lovely richness.
The Final Mix and Pour
Okay, almost there! Take the saucepan off the heat immediately. Now, quickly stir in the 1/2 teaspoon of baking soda and the 1 cup of roasted peanuts. The baking soda makes the mixture foam up like crazy – it’s supposed to do that! It creates those little airy pockets that make brittle so delightful. As soon as it’s all combined (and it happens fast!), grab your prepared baking sheet. Pour the hot mixture out onto the sheet immediately. Use a heatproof spatula or the back of a spoon (lightly greased works wonders!) to spread it out as thinly as you possibly can. The thinner you spread it, the crispier your brittle will be!
Cooling and Breaking Your Jalapeno Peanut Brittle
Now comes the hardest part: waiting! Let the brittle cool completely on the baking sheet. This can take about an hour, maybe a bit longer, depending on how thick you spread it. Don’t try to break it while it’s still warm, or you’ll just have a sticky mess. Once it’s totally cool and hard, you can break it into pieces. Just pick it up and snap it! You can use a heavy knife to score it into more manageable pieces before it fully hardens, or just go for rustic, jagged chunks. Either way, it’s going to be delicious!
Tips for Perfect Jalapeno Peanut Brittle for Christmas
Making this Jalapeno Peanut Brittle for Christmas is super rewarding, but a few little tricks can make sure it turns out perfectly every time. Don’t you hate it when candy is too chewy or just plain burnt? Me too! So, listen up for my best tips.
Mastering the Temperature
Your candy thermometer is honestly your best friend here. Sugar cooking temperatures are super precise, and going even a few degrees too far can make it bitter. Make sure your thermometer is accurate by clipping it to the side of your pot so the tip is submerged in the syrup but not touching the bottom. If you *really* don’t have one, you can try the cold water test: drop a spoonful of syrup into ice-cold water. For brittle, you want it to form hard, brittle threads that break easily.
Heat Control for Jalapenos
This is all about your personal preference! If you’re sensitive to heat, definitely remove the seeds and the white pith from your jalapenos before chopping them finely. That’s where most of the spicy oils live. If you love a serious kick, leave some (or all) of the seeds in! You can even add a tiny pinch of cayenne pepper along with the jalapenos for an extra layer of heat. Start with one jalapeno, taste the mixture (carefully!) before adding the second if you want more fire.
Working Quickly and Safely
Once that sugar syrup hits temperature and you add the baking soda and peanuts, things happen FAST. It foams up and starts to set almost immediately. So, have your baking sheet prepped and ready right next to the stove. Pour and spread quickly but carefully – that hot sugar is no joke! Keep kids and pets away from the stovetop when you’re working with the hot candy. A little bit of speed and a lot of caution are key!
Serving Suggestions
Once your Jalapeno Peanut Brittle for Christmas has cooled and you’ve broken it into delightful pieces, it’s time to enjoy! It’s absolutely fantastic on its own, of course, maybe with a warm mug of spiced cider or hot chocolate. Pile it high on a festive platter alongside other Christmas cookies and treats – it really stands out and gets people talking! You can also crush some larger pieces and sprinkle them over ice cream or yogurt for a sweet and spicy topping.
Storing and Reheating Your Jalapeno Peanut Brittle
Once you’ve made this amazing Jalapeno Peanut Brittle for Christmas, you’ll want to keep it fresh and crunchy. The best way to do this is to store it in an airtight container. Make sure the brittle is completely cool before you put it away, or it might get sticky!
Proper Storage Techniques
Pop your cooled brittle into a good quality airtight container. If you have wax paper or parchment paper handy, you can layer pieces of brittle between sheets to stop them from sticking together. Keep the container in a cool, dry place, like your pantry or a cupboard. Avoid the fridge, as the moisture can make it lose its crispness. Stored this way, it should stay deliciously crunchy for a good week or two!
Frequently Asked Questions about Jalapeno Peanut Brittle for Christmas
Got questions about making this awesome Jalapeno Peanut Brittle for Christmas? I totally get it! Candy making can seem a little intimidating, but I promise it’s totally doable. Here are some things people often ask me:
Can I make this *Jalapeno Peanut Brittle for Christmas* without a candy thermometer?
You know, it’s tricky, but yes, you can *try*. The best way is the cold water test. Drop a tiny bit of the hot syrup into a glass of ice-cold water. For brittle, you want it to form really hard, brittle threads that snap easily when you pick them up. If it just forms soft threads or stays syrupy, it’s not ready. But honestly, a cheap candy thermometer is a lifesaver and makes things SO much easier and more reliable!
How do I store *Jalapeno Peanut Brittle for Christmas* so it doesn’t get sticky?
The key is airtight storage! Make sure your brittle is totally, completely cool before you seal it up. Then, pop it into a good airtight container. If you have wax paper or parchment paper, layering pieces between sheets helps prevent them from sticking together. Keep it in a cool, dry place, like your pantry. Humidity is the enemy of crisp brittle!
Can I use different types of nuts in this *Jalapeno Peanut Brittle for Christmas*?
Absolutely! While peanuts are classic, you could totally try pecans or even almonds. Just make sure they’re roasted and unsalted, just like the peanuts. Keep in mind that different nuts have different flavors and textures, so it might change the overall taste a bit, but it’ll still be delicious!
How spicy is this *Jalapeno Peanut Brittle for Christmas*?
That’s totally up to you! The recipe calls for 1 to 2 jalapenos, finely chopped. If you want it milder, stick to just one jalapeno and make sure you remove all the seeds and the white pith inside – that’s where most of the heat is. If you love a good kick, use two, and maybe leave a few seeds in. You can even add a tiny pinch of cayenne pepper for extra warmth if you’re feeling brave!
Estimated Nutritional Information
Just a heads-up, the nutritional info for homemade goodies like this Jalapeno Peanut Brittle for Christmas can vary a bit depending on exactly how you make it. But generally, a one-ounce serving usually comes in around 150 calories, with about 7 grams of fat, 3 grams of protein, and 22 grams of carbs. It’s a treat, so enjoy it!
Print
Spicy Jalapeno Peanut Brittle for Christmas 1
- Total Time: 35 minutes
- Yield: 1 pound 1x
- Diet: Vegetarian
Description
A sweet and spicy peanut brittle with a kick of jalapeno, perfect for the holidays.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1 cup water
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup roasted peanuts
- 1–2 fresh jalapenos, finely chopped (seeds removed for less heat)
- 1/4 teaspoon salt
Instructions
- Grease a baking sheet or line with parchment paper.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.
- Cook over medium heat, stirring until sugar dissolves.
- Bring to a boil and cook without stirring until the mixture reaches 300°F (150°C) on a candy thermometer.
- Stir in butter, vanilla extract, jalapenos, and salt.
- Continue to cook, stirring, until the mixture reaches 310°F (155°C).
- Remove from heat and stir in the baking soda and peanuts until well combined.
- Quickly pour the mixture onto the prepared baking sheet and spread thinly.
- Let cool completely before breaking into pieces.
Notes
- Adjust the amount of jalapeno to your spice preference.
- Make sure your candy thermometer is accurate.
- Work quickly when pouring the brittle as it sets fast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: jalapeno peanut brittle, spicy peanut brittle, Christmas candy, holiday candy, homemade candy, sweet and spicy