Instructions:
Chop the jalapenos, including the seeds, and place them into your blender or food processor. Add the 1/4 cup of water. Make sure the lid is on tight and process the heck out of the peppers and water. You should end up with about a half-cup of green liquid, and the half-cup is exactly what you need.
Place the half-cup of green stuff in a saucepan or double boiler, and add the white sugar and corn syrup. Put a candy thermometer in the pan so you can keep track of how hot you’re getting the stuff. Cook and stir until it reaches hard crack stage, which is, again, 300-310 degrees. Remove from heat at that time.
You can drop the thick liquid candy into candy molds or put it on a cookie sheet with sides which you’ve sprayed with a nonstick coating. Let it set until it becomes solid. If you put it on a cookie sheet, you can break it into pieces like you do when making peanut brittle.
Let it cool to room temperature, then roll the pieces in powdered sugar. It’s best if given to older kids, as they can get it out of their mouths if it’s too dang hot for their taste.
Older kids will have a lot of fun with this stuff and will probably ask you to make another batch long before the next Halloween season. I told you – they’re weird.
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