Sugar Free Peanut Brittle
User Reviews
5
Sugar Free Peanut Brittle
Description
This peanut brittle recipe uses salted, dry roasted peanuts combined with a butter and sugar substitute mixture, such as Bocha Sweet powder or allulose, melted and cooked until bubbling and turning golden brown. The heat caramelizes the sweetener and butter, creating a rich, nutty syrup that coats the peanuts when stirred in. The mixture is poured onto a parchment-lined sheet and spread evenly to form a thin layer before chilling.
Placing the brittle in the freezer solidifies it within 15 to 30 minutes, resulting in a crunchy, firm candy with about 2g net carbs per square when cut into 16 pieces. The choice of sweetener affects the texture and storage options: erythritol powder can be mixed in to produce a harder set and allow refrigeration instead of freezing but results in a grainier texture. The brittle is a sugar-free alternative suitable for those reducing sugar intake.
Storing the brittle frozen preserves its texture up to three months. Using powdered erythritol partially in the sweetener mix can adjust hardness for storage at cooler but not frozen temperatures.
Ingredients
- 1 cup peanuts salted, 140g, dry roasted
- ½ cup bocha sweet powder or allulose, 96g
- 2 tablespoon butter 28 grams
Instructions
- Melt the sweetener and the butter in a saucepan over a low heat.
- Let the mixture cook over medium-high heat until it is bubbling, foaming and turning a golden brown. Stir regularly so it does not burn.
- Take off the heat, add in the peanuts and stir. Then, pour onto a cookie sheet lined with parchment paper and spread out in a single layer into a 7 x inch square.
- Place the sheet in the freezer and cool 15-30 minutes until fully set.
Notes
- This brittle contains about 2 grams of net carbs per square and yields 16 squares per batch.
- Store the brittle up to three months in the freezer to maintain freshness and texture.
- Using powdered erythritol instead of Bocha Sweet or allulose results in a harder but slightly grainy brittle that can be refrigerated instead of frozen.
- Replacing 2 tablespoons of the Bocha Sweet or allulose with powdered erythritol gives a firmer set suitable for fridge storage while keeping brittleness moderate at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Total Carbohydrates | 1.9g | 1% |
| Protein | 2.2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 0.8g | 3% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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