Ingredients

Instructions

  1. Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside.
  2. In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender.
  3. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and nuts. Stir well, and cook until mixture reaches the soft crack stage 290 degrees on a candy thermometer.
  4. Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well.
  5. Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now.
  6. 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.
  7. Break into irregular pieces.
  8. Store in an airtight container.