Classic Texas Peanut Brittle Gets a Spicy Kick from Candied Louisiana Jalapeños We started with our time-tested peanut brittle recipe – 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 jalapeños 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 – just the natural green of real jalapeños peeking through golden, glassy brittle. Each batch is hand-pulled to achieve that perfect snap – thin enough to shatter cleanly, thick enough to deliver serious crunch. The candied jalapeños bring a sweet heat that builds gradually, never overwhelming the buttery peanut flavor that makes great brittle great.