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!
Enjoy cooking with booze? Be sure to check out my cookbook, “The Spirited Baker“!
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/3 cup beer – any will work, dark beer will have better flavor
1-2 jalapeno peppers, seeded and finely chopped.
1 teaspoon baking soda
2 tablespoons butter
1 1/2 cup roasted, 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 tendancy 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.