1/3 cup fresh jalapeno peppers, no seeds or white pulp
cup light corn syrup
1 ¼ cup granulated sugar
cup raw peanuts
2 tablespoons divided butter
teaspoon vanilla extract
teaspoon almond extract
3 drops green food coloring
teaspoon baking soda

Grease 15×10 inch jellyroll pan, set aside
Melt 1 tablespoon butter in a skillet
Add jalapenos and peanuts to skillet and cook peppers until they are soft
Combine sugar and syrup in saucepan and bring to a boil, medium heat
Add jalapenos and peanuts to saucepan, stir well and cook (until your candy thermometer reaches the soft crack stage.)  Remove from heat
Blend in extracts, food coloring and one tablespoon butter to mixture
Sprinkle baking soda evenly over mixture and stir well
When foamy pour into jellyroll pan, spread into a thin layer, let cool until brittle
Break into pieces, store in airtight container