2015 Recipe Contest Submissions

Jalapeno-Pecan Brittle


2 Cups sugar
1 Cup light corn syrup
1/2 Cup water
1 Stick butter
2 Cups chopped pecans
1/4 cup chopped, seeded jalapeno peppers
1 teaspoon baking soda


Prepare a pan by generously buttering a 15 x 10 jelly roll-type pan- – – this pan must have a rim to keep the hot candy contained. I use a slightly warped pan to make it easier to break up the candy and remove it from the pan.

Use a heavy 3 quart metal pan; place a candy thermometer in the pan; make sure that the thermometer is not touching the bottom of the pan to get accurate temperatures. In the pan, combine sugar, corn syrup and water. Cook on medium heat and stir until the sugar dissolves. Bring this mixture to boiling; when boiling, add the butter. Stir the mixture frequently when the temperature reaches 230 degrees. Add the nuts and jalapenos when the temperature reaches 280 degrees. Stir the mixture constantly until the temperature reaches 305 degrees. When at 305 degrees, remove the pan from the stove; add the baking soda and stir. The mixture will foam and be extremely hot. Quickly add the mixture to the prepared pan as it will start hardening. Allow the mixture to cool and harden. Break up the candy into pieces. Store in a plastic, airtight container.

Diana L Oakley

As a child, I helped my Mom make peanut brittle. I love pecan pie. I was able to take my Mom’s recipe and use the pecans that I love but spice it up a notch with the jalapenos. And, anytime I make this, I am reminded of cooking and candy making with my Mom.