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Jalapeno Peanut Brittle

Jalapeno Peanut Brittle

$16.00 USD
$16.00 USD
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Classic Texas Peanut Brittle Gets a Spicy Kick from Candied Louisiana JalapeƱos

We started with our time-tested peanut brittle recipe ā€“ the one that's been disappearing from our shelves faster than ice on Texas pavement. Then we asked ourselves: what would happen if we turned up the heat?


The answer is this perfectly balanced fusion of sweet, salty, and spicy. We fold candied jalapeƱos from Lafitte's in Louisiana right into our brittle at the perfect temperature, capturing that fresh pepper flavor with just enough bite to keep things interesting. No artificial colors, no fake heat ā€“ just the natural green of real jalapeƱos peeking through golden, glassy brittle.


Each batch is hand-pulled to achieve that perfect snap ā€“ thin enough to shatter cleanly, thick enough to deliver serious crunch. The candied jalapeƱos bring a sweet heat that builds gradually, never overwhelming the buttery peanut flavor that makes great brittle great.

Flavors

Jalapeno, Peanut

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How we make these products

We make our JalapeƱo Peanut Brittle by cooking sugar and corn syrup to 300Ā°Fā€”the hard crack stageā€”while fresh jalapeƱos infuse their heat directly into the candy base. Hill Country Chocolate uses Texas-grown peanuts and candied jalapeƱos sourced in Louisiana.

The magic happens in our copper kettles where we stir roasted peanuts into the molten sugar mixture along with finely diced candied jalapeƱosā€”seeds and all for those who want the full heat experience. Once the mixture reaches the perfect amber color, we add butter and baking soda, which creates thousands of tiny bubbles that give our brittle its signature light, crispy texture. We pour the hot candy onto marble slabs and stretch it thin by hand, then break it into irregular shards that showcase the suspended peanuts and flecks of green jalapeƱo throughout the golden candy.

What Makes It Special
Our JalapeƱo Peanut Brittle stands apart because we use candied jalapeƱos rather than dried peppers or extracts, preserving the bright, vegetal heat that pairs perfectly with the caramelized sweetness.

How to Enjoy
Serve at room temperature for the best snap and flavor release. Store in an airtight container away from humidity to maintain maximum crispness.

Product FAQs

Q: Does the Jalapeno Peanut Brittle contain gluten or common allergens?Ā 
A: This brittle contains peanuts and is made in a facility that processes tree nuts, dairy, and soy. The brittle itself is gluten-free, but cross-contamination is possible during production at Hill Country Chocolate in Fredericksburg, Texas. Those with severe allergies should contact us directly before ordering.

Q: How should I store Jalapeno Peanut Brittle and how long does it stay fresh?Ā A: Store in an airtight container at room temperature (65-75Ā°F) for up to 3 weeks. Keep away from humidity, which makes brittle sticky and chewy instead of crisp.
Q: Can I ship Jalapeno Peanut Brittle as a gift during summer months?Ā 
A: Yes, brittle ships better than chocolate in warm weather since it won't melt.

Q: What beverages pair well with spicy peanut brittle?Ā 
A: Cold whole milk balances the heat perfectly, while craft beer enthusiasts enjoy it with wheat beers or light lagers. Sweet tea and horchata also complement the spicy-sweet profile. For an adult dessert pairing, try bourbon or rumā€”the caramel notes in both spirits echo the brittle's sweetness.

Q: How spicy is the Jalapeno Peanut Brittle compared to regular brittle?Ā 
A: The heat level rates about 3 out of 10ā€”noticeable but not overwhelming. You taste sweetness first, then a warm tingle builds as you chew. The jalapeno adds complexity rather than intense heat, making it accessible to those who usually avoid spicy foods while still satisfying heat seekers.

Q: Is the jalapeno flavor from fresh peppers or powder?Ā 
A: Hill Country Chocolate uses real candied jalapeno pieces mixed into the brittle during cooking. You can see small green flecks throughout each piece. This method provides bursts of pepper flavor rather than uniform heat, creating a more interesting eating experience than powder would deliver.