ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Jalapeno-Peanut Brittle Recipe

Misc.

HELP! I am desperately looking for a jalapeno-peanut brittle recipe. My boyfriend was telling me that a then co-worker of his made some for him a few years ago. I'm not sure if it was made with jalapenos or just the jalapeno juice. He said it was somewhat greenish in color. I have searched cookbooks and the internet to the best of my abilities and have been unsuccessful. If anyone has a recipe for this or knows where I can find it, please let me know. Thank you.

MsgID: 0028063
Shared by: Jennifer
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Campbell's Tuna and Pasta Cheddar Melt (skillet meal)
  • CAMPBELL'S TUNA AND PASTA CHEDDAR MELT 3 cups uncooked corkscrew pasta 1 (10 1/2 oz.) can Campbell's Condensed Chicken Broth 1 soup can water 1 (10 3/4 oz.) can Campbell's Condensed Cream of Mushroom Soup (regular or ...
  • Chi Chi's Chimichangas - Use TWO Tortillas!
  • That sauce she described is great and is what I use. Also, to get that restaurant feel from the tortilla, use two. Wrap it once then wrap it again in another tortialla, IT IS THE BEST. It then really mimics the restau...
  • Microwave Cabbage Relish
  • MICROWAVE CABBAGE RELISH 2 1/2 cups shredded green or red cabbage 3/4 cup chopped red onion 1/2 cup chopped green pepper 1 cup white vinegar 2/3 cup sugar 2 teaspoons salt 1/2 teaspoon celery seed 1/2 teaspoon ...
  • Crab Bisque (using half and half)
  • CRAB BISQUE 2 tablespoons butter 2 tablespoons all-purpose flour 2 green onions, chopped 2 cups half and half 2 cups milk 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt White pepper to taste Cayenne pepper, to t...
  • Weight Watchers Stuffed Cabbage Rolls
  • STUFFED CABBAGE ROLLS 1 large (3 lb) cabbage, cored 2 teaspoons vegetable oil 2 cups onions, chopped 1 1/2 cups white rice, slightly undercooked 5 ounces lean ground beef, pork, veal or combination 1 ounce kielbasa sa...
ADVERTISEMENT
  • Red Snapper Almondine (serves 1 or 2)
  • RED SNAPPER ALMONDINE FOR 1 SERVING: 6 ounces red snapper fillets* 1 tablespoon milk 2 tablespoons bread crumbs Salt and pepper to taste 1 tablespoon butter 1 tablespoon slivered almonds FOR 2 SERVINGS: 3/4...
  • Beef Meatballs (freeze ahead)
  • BEEF MEATBALLS "These versatile meatballs can be served as a main dish on their own, cooked with tomato sauce for pasta, or simmered in broth for a savory soup. How you prepare them will depend on how you want to eat ...
  • Wormy Chocolate Chip Caramel Apples
  • WORMY CHOCOLATE CHIP CARAMEL APPLES 8 wooden Popsicle sticks or bamboo cocktail picks 8 small to medium apples, washed and well dried 1 (14 ounce) bag caramels (about 50) 2 tablespoons water 1 bag each of chocolate ch...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jalapeno-Peanut Brittle Recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!