A spicy & sweet treat!
In a food processor, blender, or manually (although it’s best to let the machine do the work because no one likes to chop up hot peppers!), chop the jalapeños or habaneros.
Combine sugar, corn syrup, and water in a deep sauce pan. Cook slowly and stir until sugar dissolves. Cook to the soft ball stage (238 degrees on a candy thermometer). Stir in butter and peanuts.
When the temperature gets CLOSE to the hard crack stage (about 270 degrees or so), add the jalapeños or habaneros.
Cook to the hard crack stage (290 degrees) over medium heat, stirring frequently to prevent burning. (This step takes AWHILE, so BE PATIENT. It can easily burn if you have the temperature too high).
Remove from heat. Stir in baking soda, a little at a time, stirring constantly as this will foam up.
Stir in vanilla. Add red food coloring (if you are using habaneros) or green food coloring (if you are using jalapeños) until it turns the shade/color you want it to (I add quite a few drops so that it gets dark green/dark red).
Stir well. Pour into buttered 12 x 15 pan. Cool partially.
When firm but still warm, turn over. Break into pieces when cold and store in air-tight container.