Japapeno brittle

Nancy Young said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

It's all Pam's fault.
--

Practice safe eating. Always use condiments.

"sf" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

It's all Pam's fault.

Indeed.

nancy

Nancy Young said:

Indeed.

nancy

dang wish i had some
is it that good

Nancy Young said:

Delicious and quite addictive. Someone make me
stop eating it!

Just send it to me. I'd love to try it.

Failing that, enjoy yourself 🙂

Aaaah!

Quoted message said:

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

nancy
=========

I haven't tried that but I do know how addicting candied ginger is!

--
Syssi

Quoted message said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

nancy

..

please post the recipe...does it use fresh or canned jalapenos?

Harriet & critters

"Harriet Neal" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

Quoted message said:

please post the recipe...does it use fresh or canned jalapenos?

Hi, Harriet ... sorry, I didn't make it, Pam did, perhaps she'll
post the recipe?

nancy

"Syssi" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Delicious and quite addictive.

Quoted message said:

I haven't tried that but I do know how addicting candied ginger is!

I agree, I eat too much of it. Apparently it's one of those
things you shouldn't overdo, it has blood thinning properties
I read. But I can eat a lot of it.

nancy

I did not put the almond extract in the stuff I made. It is very easy
to make.
Jalapeno Peanut Brittle
CDKitchen http://www.cdkitchen.com

Category: Peanut Brittle
Serves/Makes: 1 lb | Difficulty Level: 3 | Ready In: < 30
minutes

Ingredients:
1/3 cup fresh jalapeno peppers, cleaned, finely chopped
(no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cup granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring
1/2 teaspoon baking soda

Directions:
Grease a 15 x 10-inch jellyroll pan. Set aside. In a skillet melt 1
tablespoon of the butter; add jalapenos and peanuts, and cook over low
heat until peppers are soft. In a saucepan, combine sugar and syrup and
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. Blend in remaining 1 tablespoon butter,
vanilla extract, almond extract and food coloring until well mixed.
Sprinkle baking soda evenly over the cooked mixture and stir well. 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.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/30/Jalapeno_Peanut_Brittle49224.shtml
Recipe ID: 4207

I skipped the almond extract.

Jalapeno Peanut Brittle
CDKitchen http://www.cdkitchen.com

Category: Peanut Brittle
Serves/Makes: 1 lb | Difficulty Level: 3 | Ready In: < 30
minutes

Ingredients:
1/3 cup fresh jalapeno peppers, cleaned, finely chopped
(no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cup granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring
1/2 teaspoon baking soda

Directions:
Grease a 15 x 10-inch jellyroll pan. Set aside. In a skillet melt 1
tablespoon of the butter; add jalapenos and peanuts, and cook over low
heat until peppers are soft. In a saucepan, combine sugar and syrup and
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. Blend in remaining 1 tablespoon butter,
vanilla extract, almond extract and food coloring until well mixed.
Sprinkle baking soda evenly over the cooked mixture and stir well. 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.

Recipe Location:
http://www.cdkitchen.com/recipes/recs/30/Jalapeno_Peanut_Brittle49224.shtml
Recipe ID: 4207

Nancy Young said:

I agree, I eat too much of it. Apparently it's one of those
things you shouldn't overdo, it has blood thinning properties
I read. But I can eat a lot of it.

it's supposed to be good for a sore throat too
--

Practice safe eating. Always use condiments.

"sf" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

I agree, I eat too much of it. Apparently it's one of those
things you shouldn't overdo, it has blood thinning properties
I read. But I can eat a lot of it.

it's supposed to be good for a sore throat too

You wouldn't believe what perfect timing your note has.
Thanks for the info.

nancy

Nancy Young said:

Delicious and quite addictive. Someone make me
stop eating it! Aaaah!

Does anybody have a recipe for this? I could fake it, but I don't
know when to add the japs, and in what form.

-sw

On Sun 19 Feb 2006 11:17:30p, Thus Spake Zarathustra, or was it Steve
Wertz?

Quoted message said:

Nancy Young said:

Delicious and quite addictive. Someone make me stop eating it! Aaaah!

Does anybody have a recipe for this? I could fake it, but I don't
know when to add the japs, and in what form.

-sw

Steve, here is one, but I have not tried it. It's a microwave recipe, and
I have made other nut brittles in the MW very successfully.

Jalapeno Brittle

1/4 cup finely diced jalapeno peppers
1/2 cup firmly packed light-brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup pecan halves or large pieces
2 Tbl. unsalted butter
1/4 tsp. salt
3/4 tsp. baking soda
1/2tsp. vanilla

Spray cooking sheet and spatula with vegetable spray.

Combine sugars and corn syrup in a microwave safe 2 quart casserole or
glass measure Cook in microwave, uncovered, at 100% power for 4 minutes.

Stir well. Stir in pecans, butter, jalapeno and salt until blended. Cook
at 100% power 5-1/2 to 6 minutes more.

Quickly!! stir in soda and vanilla. Pour onto prepared sheet, spreading
with spatula. Cool until firm. Break into pieces. Store in airtight
container.

--
Wayne Boatwright o¿o
____________________

BIOYA

pamjd said:

I skipped the almond extract.

Jalapeno Peanut Brittle
Recipe Location:
http://www.cdkitchen.com/recipes/recs/30/Jalapeno_Peanut_Brittle49224.shtml
Recipe ID: 4207

Wow! I have copied both this one, as well as the microwave pecans one
to make during this year's Christmas season when my USMC office puts
together about seven very large and beautiful trays of goodies we take
to the surrounding offices just for fun. This very recent and now
avowed custom began only last year, prompted by my often
cooking/bringing in lunch or breakfast dishes that others seldom or
never make. I'm slightly depended on for breaking up the lunch time
boredom with my often tasty offerings, most ideas for which I find on
the 'net, and I am positive this Brittle will be a very big hit. Not
so sure I will enjoy the "heat" of it myself so much, but I know the
Marines sure will. Thanks for the thread-beginner here, what an
unexpected treat!

Picky

"pamjd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I skipped the almond extract.

Jalapeno Peanut Brittle
CDKitchen http://www.cdkitchen.com

Category: Peanut Brittle
Serves/Makes: 1 lb | Difficulty Level: 3 | Ready In: < 30

Quoted message said:

thanks Pam...I'm gonna try it soon...and I agree about not using the vanilla
& almond extracts...

Harriet & critters

On 20 Feb 2006 07:40:36 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Stir well. Stir in pecans, butter, jalapeno and salt until blended. Cook
at 100% power 5-1/2 to 6 minutes more.

I'll probably give this a try, but this is the part that worries
me. Microwaving fresh jalapeno's in 300F+ degree sugar for 6
minutes seems like a recipe for disaster. They would burn. This
is why many recipe call for unroasted peanuts. If the peanuts
can't hold up under that heat, I doubt jalapeno's would either.

But I'll never know if I don't try...

I fell for this once already today. I didn't trust my instincts
with a choux (or shu, Japanese) pastry recipe, and sure enough -
they didn't rise.

-sw