Jalapeno Butter Toffee
This recipe is a result of my continuing exploration of pairing sweet and spicy in unexpected ways. Check out my recipe for French Vanilla Jalapeno Ice Cream. The combination of sweetness with intense heat, is truly an endorphin adventure.If the Jalapenos scare you, feel free omitting them. It will not change the toffee's consistency. You can find the jalapeno powder and flakes at https://www.sonoranspice.com/
Equipment
- 4 Qt heavy bottom pot Should be a deep pot
- Wooden Spoon
- Measure cup and spoons
- Offset icing spatula
- 13"x 17-1/2" Sheet pan or jelly roll pan
- Pot Holders
- Pizza Cutter
- Nut grinder/chopper
- Kitchen towel or trivet
- Piece of parchment paper
- Latex glove or any food service gloves
Ingredients
- 2 tsp Jalapeno Flakes
- 1 tsp Green Chili powder, medium
- 1 tbsp Jalapeno Powder Notice this one is measured in tablespoons
- 1 tsp Baking Soda
- 1tbsp + 1 tsp Vanilla In a small bowl mix with the baking soda
- 1/2 tbsp Kosher Salt
- 1/4 cup corn syrup. light
- 5 sticks Butter, salted Yes, I said salted butter. Room temperature.
- 2 1/2 cups White Sugar, cane Only use cane sugar
- 2 cups Pecans or almonds, toasted & chopped Use a nut grinder/chopper for this. Measure after chopping.
- 1 lb Ghirardelli semi sweet 60% chocolate chips You can substitute milk chocolate.
- 1 jar Peanut Butter It does not go into the recipe, only use for a color guide for doneness.
Instructions
- Measure everything out before starting and have in close proximity to the stove.
- Prepare the baking pan by lightly smearing butter on it.
- Mix together the baking soda and vanilla extract, in a very small bowl.
- Place in the pot the butter, sugar, salt, corn syrup and chilis powders/flakes.
- Bring to a boil over medium high heat.
- Now, focus!
- With wooden spoon in hand, stir the sugar mixture, CONSTANTLY!
- You will be stirring this mixture for 15 to 20 minutes.
- Be patient. Keep stirring
- At first the mixture will appear to separate. Keep stirring
- When the sugar approaches the caramelization temperature, use your jar of peanut butter as your color guide.
- Mixture is finished cooking when it is same color as the peanut butter.
- Immediately remover from stove and place pot on heat resistant surface, I use a folded kitchen towel.
- Moving quickly stir the baking soda and vanilla extract with your finger.
- Pour the extract into the pot and stir quickly to incorporate.
- The sugar mixture will foam up when the baking soda is added, keep stirring.
- Once the sugar and vanilla mixtures are incorporated carefully pour into prepared baking pan.
- Still moving quickly, use the offset spatula and gently spread the toffee to the edges and level it.
- While the toffee is still hot, sprinkle out the chocolate chips.
- When the chips are mostly melted take you spatula and evenly spread over the toffee.
- Sprinkle the chopped nuts over the chocolate.
- Use the parchment paper to lay over the the pan and gently press the nuts into the chocolate.
- Using the pizza cutter, score the toffee into squares, 1×2 inches.
- Place pan in the refrigerator for two hours to setup.
- Remove pan from fridge and place on your work surface.
- Using your spatula, pry at the corners of the toffee and remove from pan. It will not come out in one piece and it might just crack off in odd shape pieces. That's the homemade look of this recipe.
- Wearing latex or food service gloves, remove the toffee from the pan and break into small pieces.
Notes
Pre measure everything. Once you begin, there is no opportunity to leave the stove.
I mix the baking soda with the vanilla before I start. But, just before pouring it into the hot sugar toffee, give the mixture a quick stir. The baking soda tends to settle on the bottom, you want it mixed in with the vanilla extract.
I add corn syrup to my recipe. Corn Syrup is an invert sugar. It helps the sugar crystal from crystalizing during the cooking process.
The jar of peanut butter is your color guide. No candy thermometer needed.
Be sure to only use Cane Sugar. Cane sugar is a type of sugar made from sugarcane, while other sugars can be made from sugar beets or a combination of both. Cane sugar has a darker color, larger crystals, and a slightly sweeter, deeper flavor than other sugars.
For the chocolate, use a high quality chocolate that only contains cocoa butter.
Nutrition
Calories: 0.5kcalCarbohydrates: 0.02gProtein: 0.01gFat: 0.02gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 191mgPotassium: 0.4mgFiber: 0.002gSugar: 0.01gCalcium: 0.1mgIron: 0.002mg
Tried this recipe?Let us know how it was!
