Several months back I was contacted about a new cookbook specializing in boozy desserts. Did I want to check it out? Um, yes, please.
The book is called The Spirited Baker and is written by Marie Porter and shot by her husband Michael Porter. When looking through the recipes I ran across many intriguing recipes such as SoCo Peaches and the recipe I am pleased to share with you today for Beer Jalapeno Brittle.
Jalapeno peppers 1-3
Sugar 1 cup
Light corn syrup ½ cup
Salt 1/4 tsp
Beer of choice 1/3 cup
Baking soda 1 tsp
Butter 2 Tbsp
Roasted salted peanuts 1 ½ cups
Set oven to “warm”, or lowest temperature. Spray a large cookie sheet
with cooking spray, place inside warm oven.
Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer –
leaving them in adds heat. Combine sugar, corn syrup, salt, beer, and
jalapeno pepper bits in a large, heavy saucepan. Bring to boil over
medium-high heat, then attach candy thermometer to saucepan. Stir often
until temperature reaches 300°F (150°C). Keep a very close eye on it –
after about 280°F (138°C), as the temperature has a tendency to race up
at that point. If you turn your back, you could burn it!
At 300°F (150°C), 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.
Working quickly, use two buttered forks to pull the brittle mixture out
from the center, until it is thinly spread and relatively even. Cool
completely, then break into pieces.