1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned,
finely chopped (no seeds and no white part)
1/4 cup light corn syrup
1 1/4 cups granulated sugar
1/2 cup raw peanuts
2 tablespoons butter, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 drops green food coloring
1/2 teaspoon baking soda
Generously butter a 15 x 10-inch jellyroll pan. Set aside.
In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft.
In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.
Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. 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. Break into irregular pieces. Store in an airtight container.
Yields 1/2 to 1 pound.