I’ve been promising my husband a beer-based brittle for a very long time. After letting the idea stew for awhile, I finally came up with a recipe for his new treat! Using roasted, salted peanuts along with a dark, flavorful beer and jalapenos makes this a very “guy friendly” snack.
The way the jalapenos cook in the syrup gives the brittle an even, “low, slow burn”, not so in-your-face with the jalapeno kick. Very tasty, even though I can’t stand beer!
Note: To make this recipe gluten-free, all you need to do is to use a GF beer.
1/3CupBeerAny will work, dark will have better flavour.
1-2JalapenosSeeded and Finely Chopped
1 1/2CupsRoasted, Salted Peanuts
Set oven to “warm”, or lowest temperature.Spray a large cookie sheet with cooking spray. Place inside warm oven.
In a heavy saucepan (2 quart), mix together sugar, corn syrup, salt, beer, and jalapeno pepper bits.
Bring to boil over medium-high heat, then attach candy thermometer to saucepan. Stir often until temperature reaches 300 degrees F (150 degrees Celcius). KEEP A VERY CLOSE EYE ON IT after about 280 degrees, as the temp has a tendency to race up at that point. If you turn your back, you could burn it!
At 300 degrees, remove the pan from heat, add baking soda and butter, stir until incorporated. Quickly add in peanuts and stir until completely coated.
Remove cookie sheet from oven, and pour brittle out onto it. Use 2 buttered forks to pull the brittle mixture out from the center, till it is thinly spread and relatively even.
Cool completely, then break into pieces.
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Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.