Directions:
- In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
- In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
- Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
- NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.07 Kcal (1244 kJ) | ||
| Calories from fat | 133.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 0% | |
| Sodium | 342.73mg | 14% | |
| Potassium | 210.06mg | 4% | |
| Total Carbs | 38.27g | 13% | |
| Sugars | 34.41g | 138% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 389.9 Kcal (1632 kJ) | ||
| Calories from fat | 175.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 23% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 0% | |
| Sodium | 449.82mg | 14% | |
| Potassium | 275.7mg | 4% | |
| Total Carbs | 50.23g | 13% | |
| Sugars | 45.16g | 138% | |
| Dietary Fiber | 3.5g | 11% | |
| Protein | 9.99g | 15% | |
| Vitamin C | 2.2mg | 3% | |
| Iron | 1.9mg | 8% | |
| Calcium | 40.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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